Pistachio Pesto

INGREDIENTS

2 cup basil leaves
2 garlic cloves
1 cup pistachio kernels
½ cup olive oil
½ cup Parmesan cheese
1 grind black pepper

DIRECTIONS

1. To make 1 cup of pesto, place 2 cups of basil leaves, 2 garlic cloves, and 1 cup of pistachio kernels in a food processor.

2. Process until smooth, leaving just a bit of texture.

3. With the food processor’s motor still running, slowly sprinkle in ½ cup olive oil through the feed tube.

4. Add ½ cup grated Parmesan cheese and a grind of black pepper.

5. Process to combine.

6. Pesto will keep covered in the refrigerator for up to 3 days.

7. Bring to room temperature before serving.

8. To store pesto for a later date or upcoming party, transfer pesto to an ice cube tray. Cover the tray and freeze. When frozen, pop out the cubes into a freezer-safe bag and seal. Store in the freezer until ready for use. Thaw in the refrigerator the night before intended use.

NUTRITION ANALYSIS PER SERVING (2 tablespoons)

157 calories

15g fat

4g protein

4g carbs

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