Pistachio Pesto with Sun-dried Tomatoes
Pistachio pesto with sun-dried tomatoes is a a delicious base for bruschetta, with pasta or as a topping for grilled chicken or fish.
Servings: 6 servings
Calories: 257kcal
Ingredients
- 4 ounces loosely packed basil leaves (about 4 cups)
- 1 1/2 ounces pistachios lightly toasted (about 1/3 cup)
- 1 1/2 ounces finely grated pecorino romano or parmesan cheese (about 1/2 cup)
- 1/2 cup extra-virgin olive oil
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes drained
- Kosher salt to taste.
Instructions
Blanching the basil (optional)
- Have a bowl of ice water ready to plunge the basil leaves into.
- In a large pot of rapidly boiling salted water, drop basil leaves to blanch, 15 seconds. Immediately remove the basil leaves with a slotted spoon and plunge into ice water. Drain and pat leaves dry. Coarsely chop.
Making the pistachio pesto
- In the bowl of the food processor, add sun-dried tomatoes, pulse to coarsely chop tomatoes. Add chopped basil, minced garlic and toasted pistachios and pulse a few seconds to mix. It be a little chunky, so don't over process.
- Slowly pour olive oil in a steady stream while pulsing a few more seconds.
- Taste and add salt and additional olive oil if desired.
Notes
- serve as a past sauce or as a topping for bruschetta.
Nutrition
Serving: 1serving | Calories: 257kcal | Carbohydrates: 8g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 7mg | Sodium: 96mg | Potassium: 455mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1.136IU | Vitamin C: 8mg | Calcium: 129mg | Iron: 2mg