Pistachio Pesto
by grantx6
The Paleo Kitchen - Juli and George
page 293
Source: The Paleo Kitchen - Juli and George
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INGREDIENTS
- 1 cup raw shelled pistachios
- 2 cloves garlic ; roughly chopped
- 1 cup fresh basil leaves
- 1/2 to 1 cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- pinch salt
- pinch black pepper
INSTRUCTIONS
place the pistachios in a food processor and pulse until they are broken down into small pieces. add the garlic and basil adn turn the food processor on. while the food processor is running, slowly add the olive oil until the pesto is thickened to your liking. add the lemon juice, salt, and pepper, and pulse once more to combine. store in an airtight container in the fridge. use within 1 week.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (25g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 9 | ||
| Calories from Fat: 1 (11%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 39.7mg | 1 % | |
| Potassium 55.5mg | 1 % | |
| Total Carbohydrate 2.1g | 1 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 1.8g | ||
| Protein 0.5g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 9
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