An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Pistachio Pesto
NUTRITION · PER SERVING19M COOK
CAL 75%·PRO 76%
CARBS 38G10% OF CAL
9G FIBER0G ADDED9G INTRINSIC20G OTHER9G TOTAL SUGAR
FAT 139G84% OF CAL
24G SAT115G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pistachio pesto made with fresh basil, garlic, and Parmesan. Works as a sauce for pasta, spread for sandwiches, or dip for crostini.
condimentitalian⚙️ food processor🌀 blendergluten freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 4¼ ounces shelled pistachios (unsalted)
- 3 fresh basil leaves
- 1 clove garlic finely chopped
- 1 pinch salt
- ⅓ cup olive oil (divided)
- 3.5 tablespoons freshly grated parmigiano
- 3.5 tablespoons pecorino
At a glance
PER SERVING · TIME 19M
CAL 75%·PRO 76%
CARBS 38G10% OF CAL
9G FIBER0G ADDED9G INTRINSIC20G OTHER9G TOTAL SUGAR
FAT 139G84% OF CAL
24G SAT115G 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
- 15m
- Cook
- 4m
- Sodium
- 841mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1195mg
- Calcium
- 567mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 841MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.