Pistachio Pesto Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, nutty pistachio-basil pesto made in just five minutes with garlic, Parmesan, olive oil, and lemon. A fresh alternative to traditional pesto for pasta, vegetables, or spreading on toast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 cup pistachio kernels (raw)
- 1/2 cup Parmesan cheese (grated)
- 2 cups basil leaves
- 1 garlic clove (peeled)
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon water
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
At a glance
PER SERVING · TIME 5M
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
- 139mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 17mg
- Calcium
- 44mg
- Iron
- 0.39mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 139MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.