Name: Pistachio Pesto
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups pistachios; 1 1/2 cups fresh basil leaves; 1 teaspoon crushed red pepper flakes; 1/3 cup freshly shredded parmesan cheese; 2/3 cup olive oil; Juice of 1 lemon

pesto

Can I substitute for nuts in pesto if I have a nut-allergy?

How can I make a lower-fat version of pesto?

How can I make my homemade pesto creamier?

Can I use other types of cheese in pesto?

My pesto tastes too bitter, what did I do wrong?

An extremely versatile sauce that can be used with meats, pastas, and more!

Milk

Tree Nuts

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Low Carb

Nuts Seeds & Mixes

gram

pistachios

Fresh Vegetables

fresh basil

Seasonings

red pepper flakes

Cheese

shredded parmesan cheese

Oils

milliliter

olive oil

Fresh Fruit

lemon

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Alpha-carotene

Vitamin A

Saturated Fat

Choline

Vitamins

Sodium

Minerals

Potassium

Iron

Calcium

Calories

Lutein+zeaxanthin

Beta-cryptoxanthin

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Selenium

Manganese

Copper

Zinc

Phosphorus

Magnesium

Sugar

Carbohydrates

Dietary Fiber

Vitamin E

Cholesterol

Protein

Water

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Pistachio Pesto

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