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.
¼cupextra 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 Fat8g11%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol0mg
Sodium59mg3%
Total Carbohydrate4g2%
Total Sugars 1g
Protein3g
* 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
2cloves garlic
1cupunsalted pistachios, shelled
1cupfresh basil, loosely packed
1tspfresh lemon juice
¼tspsalt
¼cupextra 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.
AuthorLife and Health Network