Lightened Up Pesto in Minutes
Prep time
Total time
An extremely easy to make homemade pesto. Not so traditional yet a fun spin on the basil pesto recipe contains pistachio and no cheese. Use the freshest basil and whip up a batch in minutes in a food processor.
Author: Lail Hossain
Recipe type: Condiment
Cuisine: Italian
Serves: 1 jar
Ingredients
- 2-3 garlic cloves
- ½ cup shelled pistachios
- 3 cups loosely packed basil
- 2 tablespoon lemon juice
- ½ teaspoon salt
- ¼ cup extra-virgin olive oil
Instructions
- Place garlic and pistachio in food processor; pulse until chopped.
- Add basil, lemon juice and salt. Process until the ingredients are finely chopped.
- Drizzle olive oil gradually through food chute and process until well combined.
- Taste the pesto and add more salt, garlic, nuts as needed per taste, chop and combine well.
Notes
The pesto recipe is a lightened up method that is great for freezing.
You may add ¼ cup Parmigiano Reggiano cheese or 2 tablespoon of nutritional yeast to the pesto if you like.
Pour a little olive oil over the surface, cover and store homemade pesto immediately in small jars in refrigerator for up to a week. Pesto can be frozen for later use for 3-4 months.
You may add ¼ cup Parmigiano Reggiano cheese or 2 tablespoon of nutritional yeast to the pesto if you like.
Pour a little olive oil over the surface, cover and store homemade pesto immediately in small jars in refrigerator for up to a week. Pesto can be frozen for later use for 3-4 months.
Recipe by WithASpin at https://withaspin.com/2014/09/03/lightened-up-pesto-in-minutes/