Pistachio-Basil Spread

It’s a high claim but…you can never go wrong with pesto.  This exceptionally flavorful version uses pistachios instead of pine nuts and tastes incredible with crackers as an appetizer, tossed together with pasta, spread on sandwiches and burgers, and even between layers of lasagnas or casseroles.


Yields20 ServingsPrep Time5 minsDifficultyBeginner

 

Ingredients

 2 cloves garlic
 1 cup unsalted pistachios, shelled
 1 cup fresh basil, loosely packed
 1 tsp fresh lemon juice
 ¼ tsp salt
 ¼ cup extra virgin olive oil(for diabetics, use ½ cup of silken tofu or cooked white beans)

Instructions

1

Except for the olive oil, add all of the ingredients (garlic, pistachios, basil, lemon juice and salt) to a food processor.

2

Pulse until nuts are finely chopped.

3

Add the olive oil gradually through food chute.

Nutrition Facts

20 servings

Serving size

2 tbsp


Amount per serving
Calories94
% Daily Value *
Total Fat 8g11%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 59mg3%
Total Carbohydrate 4g2%
Total Sugars 1g
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

 2 cloves garlic
 1 cup unsalted pistachios, shelled
 1 cup fresh basil, loosely packed
 1 tsp fresh lemon juice
 ¼ tsp salt
 ¼ cup extra virgin olive oil(for diabetics, use ½ cup of silken tofu or cooked white beans)

Directions

1

Except for the olive oil, add all of the ingredients (garlic, pistachios, basil, lemon juice and salt) to a food processor.

2

Pulse until nuts are finely chopped.

3

Add the olive oil gradually through food chute.

Notes

Pistachio-Basil Spread
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