A Cozy Kitchen · by Adrianna Adarme★ 5.0 (1)
Pistachio Pesto Recipe
NUTRITION · PER SERVING30M COOK
CAL 37%·PRO 40%
CARBS 91G50% OF CAL
6G FIBER78G OTHER7G TOTAL SUGAR
FAT 33G41% OF CAL
5G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bright pistachio and basil pesto tossed with pasta and blistered tomatoes. A summery, nutty pasta that's vibrant and comes together in under 30 minutes.
mainitalianpasta🍲 stockpot🍳 skillet🌀 blendervegetarian
View the full recipe on A Cozy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups basil leaves
- 1/4 cup pistachios (plus a few more as garnish)
- 1/3 cup grated parmesan (plus more as garnish)
- 1 garlic clove (peeled)
- 1/3 cup olive oil
- 1/2 teaspoon salt (plus to taste)
- 1 pound pasta of choice (I used big rigatoni)
- 2 tablespoons olive oil
- 1 pint of tomatoes
At a glance
PER SERVING · TIME 30M
CAL 37%·PRO 40%
CARBS 91G50% OF CAL
6G FIBER78G OTHER7G TOTAL SUGAR
FAT 33G41% OF CAL
5G SAT28G 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
- 15m
- Sodium
- 473mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 331mg
- Calcium
- 129mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 473MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.