Pistachio Pesto Sauce – a delicious recipe with extra virgin olive oil, parmesan cheese, fresh parsley, fresh basil, garlic, pistachio nuts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large strainer, place the basil and parsley.
2
Blanch the herbs under boiling water in a large pot for 15 seconds.
3
Use a large serving spoon or a coffee mug or whatever you have to keep the parsley and basil completely under water for the whole 15 seconds.
4
Remove and immediately place in a large bowl of ice water to stop any cooking.
5
Squeeze out the excess water and loosely chop.
6
Place the the parsley and basil in a food processor with all of the other ingredients except for the olive oil.
7
Start to puree the ingredients as you slowly add the one cup of olive oil.
8
The whole dish takes five minutes to make plus the time it takes to boil the water.
9
Adjust any ingredients to your personal taste.
649
kcal
Calories
65
g
Fat
11
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup extra virgin olive oil, ½ cup grated parmesan cheese, 1 cup fresh parsley, 2 cups fresh basil, and more.
Yes, Pistachio Pesto Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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