Pistachio Pesto recipe

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Ingredients

1 ½ cups unsalted roasted shelled pistachios
½ cup extra-virgin olive oil
2 tablespoons chopped fresh mint
1 clove garlic, minced
½ cup finely grated Pecorino Romano cheese
2 scallions, cut into 2-inch lengths and julienned
salt to taste

Nutrition Info

383.2 calories
carbohydrate: 9.3 g
cholesterol: 10.3 mg
fat: 35.4 g
fiber: 3.3 g
protein: 9.8 g
saturatedFat: 6 g
servingSize: -
sodium: 276.7 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place shelled pistachios in the bowl of a food processor, pulse until coarsely chopped. Add olive oil, mint, and garlic, pulse to combine.

  2. Transfer to a bowl. Stir in Pecorino Romano cheese and scallions, season with salt.

Recipe Yield

6 servings

Recipe Note

This amazingly flavorful pesto has a key ingredient that makes it stand out - pistachios. Serve it with additional Pecorino Romano cheese, if desired.

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