Pistachio Pesto
Jump to recipe
Ingredients
- 2 large garlic cloves, minced
- ½ teaspoon Celtic Sea Salt
- 1 1/2-x2 inch lemon peel strip, cut into pieces
- 2/3 cup roasted pistachios
- 1 cup fresh basil
- ½ cup fresh parsley
- ½ cup Italian parsley leaves
- 12 cup of extra-virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon thyme
- ½ teaspoon rosemary
Instructions
- Mix the garlic, salt and lemon peel in a food processor or blender to a fine paste. This should take about 30 seconds. Blend in the pistachios, using several turn on/turn off motions until smooth. Add the basil and parsley with thyme, rosemary and blend thoroughly, scraping down the sides of bowl frequently. With the machine running, slowly add the olive oil and mix until creamy. Blend in the lemon juice. Transfer to a jar or container. Cover with a thin layer of olive oil, and seal tightly. Refrigerate until use, serve at room temperature.
LEAVE A COMMENT
-
Dr. Kasia Kines, DCN MS MA CN CNS
Join My Newsletter!
-
Get Your Freebies!
-
Recent Posts
-
Delicious Thanksgiving Recipes
Thanksgiving meals do not have to be unhealthy and overly ri...
-
Dr. Kasia Kines On The Cheeky Podcast for Moms with IBD
In this week’s episode of The Cheeky Podcast for Moms with...
-
Get Your Best Night’s Sleep Tonight!
Do you lie in bed wired-tired? Worrying about getting sick a...
-
This post contains affiliate links, which means we may recei...
-
This post contains affiliate links, which means we may recei...
-
Meet Holistic Nutrition Naturally
Join My Newsletter!
If you want to transform your life, if you want health and wellness, if you want peace of mind, there isn’t a better investment than working with Kasia.~ Beth
0 Comments
No comments yet