Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pistachio-Olive Pesto
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 787
- Total Fat
- 77 g
- Saturated Fat
- 15 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 25 mg
- Sodium
- 761 mg
If you like pesto and tapenade, you'll adore this basil-and-pistachio sauce with chunks of black olive.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 787
- Total Fat
- 77 g
- Saturated Fat
- 15 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 19 g
- Cholesterol
- 25 mg
- Sodium
- 761 mg
Ingredients
Directions
- Put the pistachios in a food processor and pulse until finely ground. Add the basil, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.
