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.
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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