Lexi's Clean Kitchen · by Lexi
Pistachio Mint Pesto
NUTRITION · PER SERVING5M COOK
CAL 37%·PRO 26%
CARBS 28G15% OF CAL
16G FIBER0G ADDED7G INTRINSIC6G OTHER7G TOTAL SUGAR
FAT 69G84% OF CAL
10G SAT60G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, herbaceous pesto made with pistachio, mint, and dill instead of basil. A refreshing condiment for grilled meats and vegetables.
condimentmediterranean⚙️ food processor🌀 blenderdairy freegluten freepaleoveganvegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1/4 cup whole raw pistachios
- 2 cups packed mint leaves (washed well)
- ½ cup packed dill
- 2 green onions (chopped)
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- Big pinch salt
- Pinch of ground black pepper
- 1/4 cup olive oil
- Hot water (if needed)
At a glance
PER SERVING · TIME 5M
CAL 37%·PRO 26%
CARBS 28G15% OF CAL
16G FIBER0G ADDED7G INTRINSIC6G OTHER7G TOTAL SUGAR
FAT 69G84% OF CAL
10G SAT60G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 837mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1257mg
- Calcium
- 435mg
- Iron
- 24mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 837MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.