Recipe courtesy of Alton Brown
Pistachio Mixed Herb Pesto
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- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: approximately 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1093
- Total Fat
- 104 g
- Saturated Fat
- 19 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 10 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 25 mg
- Sodium
- 550 mg
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: approximately 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1093
- Total Fat
- 104 g
- Saturated Fat
- 19 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 10 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 25 mg
- Sodium
- 550 mg
Ingredients
Directions
- Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified.
- Serve over pasta or use as topping for bruschetta.
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