Pistachio-Olive Pesto
- Level: Easy
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 787
- Total Fat
- 77
- Saturated Fat
- 15
- Carbohydrates
- 10
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 19
- Cholesterol
- 25
- Sodium
- 761
- Total: 10 min
- Active: 10 min
Ingredients
1/3 cup lightly toasted pistachios
3 cups loosely packed fresh basil
1 teaspoon chopped garlic
Pinch of red pepper flakes
Kosher salt
1/2 cup coarsely grated Parmesan
1/2 cup extra-virgin olive oil
1/2 cup chopped Kalamata, Gaeta or nicoise olives
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.