Pistachio + Parsley Pesto
Author: Gold&Thyme
Recipe type: Sauce
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 1 cup
- 1½ cups packed fresh flat leaf (italian) parsley
- ⅓ cup pistachios, toasted
- 1-2 cloves garlic
- 2-3 Tbsp fresh lemon juice
- ¼ cup cold-pressed olive oil
- ¼ tsp Pink Himalayan salt
- Toast pistachios at 350 degrees F (180 degrees C) for about 10 minutes. Let cool and rub pistachios in between your hand to get rid of skin.
- Add pistachios, parsley, garlic, lemon and salt to a blender and slowly add olive oil until desired consistency.
- Pesto can be stored in an air-tight container for up to 3 days.
Recipe by Gold&Thyme at https://www.goldandthyme.com/pistachio-parsley-pesto/
3.5.3208