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.

Ingredients

Quantity Unit Name Link Alternatives
1-2 cloves garlic
1 cup unsalted pistachios, shelled
1 cup, loosely packed fresh basil
1 teaspoon fresh lemon juice
¼ teaspoon salt
¼ cup extra virgin olive oil

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.

Prep Time: 10 minutes
Serving Size: 1¼ cup
Jonathan Ewald
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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