Jessica in the Kitchen · by Jessica Hylton★ 5.0 (1)
Pistachio Pesto
NUTRITION · PER SERVING15M COOK
CAL 6%·PRO 2%
CARBS 2G9% OF CAL
0G FIBER0G ADDED0G INTRINSIC2G OTHER0G TOTAL SUGAR
FAT 11G90% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pesto variation with fresh basil and pistachios instead of pine nuts. Nutty and herbaceous, ready in minutes.
condimentitalian⚙️ food processorgluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cloves garlic
- ½ teaspoon fine sea salt (more to taste - 3 grams)
- 2 ½ cups fresh basil leaves (loosely packed ,washed and de-stemmed - 75 grams)
- ¼ cup de-shelled pistachios (if you can't find de-shelled you can do them yourself - 30 grams)
- ¼ cup vegan parmesan cheese (freshly grated - 25 grams)
- ⅓ cup olive oil (80 ml)
- ¼ teaspoon ground black pepper ((optional) - 0.5 grams)
At a glance
PER SERVING · TIME 15M
CAL 6%·PRO 2%
CARBS 2G9% OF CAL
0G FIBER0G ADDED0G INTRINSIC2G OTHER0G TOTAL SUGAR
FAT 11G90% OF CAL
2G SAT9G 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
- 10m
- Cook
- 5m
- Sodium
- 192mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 66mg
- Calcium
- 22mg
- Iron
- 0.49mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 192MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.