LEMON PISTACHIO PESTO

Published on: 12/13/2022
small bowl filled with rice and lemon pistachio pesto with basil garnish on wood table
small bowl filled with rice and lemon pistachio pesto with basil garnish on wood table

LEMON PISTACHIO PESTO

It is time for another fresh pesto! It is a simple recipe to create, and one that could be used to sauce up your whole grains, veggies, chicken, tofu, or fish. I did not use any cheese here, but it could easily be added to suit your taste and desires. This could also be frozen in an ice cube tray for about a month or in other freezer-safe containers for about 6 months. Use the amount that works best for your taste buds, as the broth versus excess oil keeps this sauce super light and tasty.
Prep Time 8 minutes
Total Time 8 minutes
Course Main Course
Servings 6

Equipment

  • Blender

Ingredients
  

  • 4 cups basil leaves
  • 1 1/2 cups flat-leaf parsley
  • 1/2 cup roasted pistachios
  • 1 Tablespoon extra-virgin olive oil
  • 1/2 cup vegetable broth low sodium
  • 3 Tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon kosher salt

Instructions
 

  • Place all of the ingredients in a blender. Blend for 2–3 minutes, or until well-combined. If you desire a thinner consistency, add more broth and continue to blend. Makes approximately 1 1/2 cups.

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