MAKES: 1½ cups (2 tablespoons per serving) · PREP TIME: 10 minutes
Homemade pesto is so easy to make that you will wonder why you ever used store-bought pesto in the first place. For this variation, I chose pistachios for their buttery, earthy flavor, but it is equally delicious made with pine nuts, which are more traditional. You can also use walnuts, pecans, almonds, or a combination of nuts.
INGREDIENTS
•2 cups loosely packed fresh basil leaves
•2 cups loosely packed fresh flat-leaf parsley leaves
•4 cloves garlic, peeled
•⅔ cup shelled pistachios
•½ teaspoon sea salt, or more to taste
•¼ teaspoon ground black pepper
•Juice of ½ lemon
•½ cup plus 2 tablespoons olive oil
•2 tablespoons water, if needed
SPECIAL EQUIPMENT:
Food processor or high-powered blender
DIRECTIONS
1. Put all the ingredients, except the olive oil and water, in a food processor or high-powered blender. Pulse until everything is finely chopped and a paste begins to form.
2. With the food processor running, slowly pour in the oil. Continue to pulse until smooth.
3. If the pesto is thicker than you like, with the food processor running, add the water 1 tablespoon at a time until the desired consistency is reached.
4. Store in the refrigerator for up to 2 weeks.
tip: If you aren’t avoiding dairy, add ⅓ cup freshly grated Parmesan cheese to take this pesto to the next level.
PER SERVING:
CALORIES: 142
FAT: 14.1g
PROTEIN: 1.8g
TOTAL CARBS: 2.8g
FIBER: 1.1g
NET CARBS: 1.7g
