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Easy lemony pistachio pesto in a bowl topped with a little olive oil.
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Easy Lemony Pistachio Pesto

This simple pistachio pesto recipe has a lemony twist that is so good! It's made in just 5 minutes and is as easy adding all of the ingredients to a food processor and blending. Use this yummy sauce to coat pasta, dollop onto pizza, spread onto sandwiches or drizzle onto soup.
Prep Time5 minutes
Total Time5 minutes
Course: Condiments
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Low Lactose
Keyword: dairy free pesto, pesto
Servings: 8
Calories: 215kcal
Author: Sarah Bell

Equipment

Ingredients

  • 1 cup shelled unsalted pistachios
  • 1 small bunch fresh flat leaf parsley
  • 1 small bunch fresh basil
  • 1 clove garlic peeled
  • ½ cup extra virgin olive oil
  • 1 lemon zested

Instructions

  • Add all the ingredients to a food processor.
  • Pulse until you reach your desired texture, whether that is smooth or a little bit coarser.
  • Transfer to a glass jar or container, fix the lid firmly on and refrigerate for up to one week.

Notes

Nutrition facts are an estimate only. 

Storage

To freeze - spoon into an ice cube tray and freeze. Once frozen pop the cubes out into a zip-lock freezer bag and freeze for up to 6 months. 
To refrigerate - transfer the pesto into a glass jar or glass airtight container. Add a thin layer of olive oil to the top of the pesto to prevent it from browning. Place the lid on and refrigerate for up to one week.

Nutrition

Calories: 215kcal | Carbohydrates: 6g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 6mg | Potassium: 218mg | Fiber: 2g | Sugar: 2g | Vitamin A: 696IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 1mg