Add some bright flavor and color to your meals with this easy to make Pistachio and Parsley Pesto.
When I think of pesto, my mind immediately goes to basil pesto with pine nuts which is rich and delicious. But there are other versions of pesto, and I’m having fun experimenting with them. This pesto which is made with pistachios and fresh Italian parsley is a new family favorite.
This recipe is so simple, just get the ingredients and blend. I use an old mini food processor, but you could totally use a standard blender or an immersion blender. I like to make it and then cover the pesto and stick it in the fridge for an hour before serving, so that the flavors have time to combine.
The pistachio and parsley pesto recipe is versatile. Do you want it a little thinner? Add some more chicken broth. A little thicker…add more pistachios. You can substitute extra version olive oil for the avocado oil and maybe try a different herb. If you find it too salty, you can get a lower salt version of the pistachios, or just rinse the pistachios and let them dry before you use them.
Pistachios are a good source of fiber, protein and fat and vitamin B6 as well as many other macronutrients. Pistachios contain a huge amount of antioxidants and there are studies that suggest that pistachios can have a beneficial role in cognitive performance.
Ways to use Pistachio Pesto
- Use as a spread on meats
- Hot and cold pasta dishes
- Use on sandwiches (I put it on my breakfast sandwiches)
- Pistachio pesto makes a great salad dressing
- Dip veggies into it
- On an omelette
- Spread it on toast
Pistachio and Parsley Pesto
Ingredients
- 1/4 cup unshelled, salted pistachios
- 1 cup packed parsley
- 1/4 cup white wine or white wine vinegar
- 1/4 cup chicken broth
- 1 tablespoon avocado oil or extra virgin olive oil
Instructions
- Add all ingredients into a food processor or blender and blend until it is a purée.
Notes
This can be made up to one day ahead, but must remain covered and chilled.
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Nutrition Information:
Yield: 8 Serving Size: 1 tablespoonAmount Per Serving: Calories: 43Total Fat: 3.6gCarbohydrates: 1.6gFiber: 0.6gProtein: 1.2g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.