Healthy & Yummy: Basil-Parsley Pesto

YIELD: About 1 cup

I adore pesto (it is delicious and healthy!), but fresh basil can be so expensive that I like to “cut”  my pesto with parsley. Pistachios are also a slightly cheaper, yet still somewhat “fancy” alternative to the traditional pine nuts.

1/3 cup dry pistachios

1 small clove garlic, peeled

2 tablespoons nutritional yeast

¾ teaspoon Himalayan salt  (or sea salt)

1 bunch fresh basil, stems removed (abut 1 cup)

1 bunch fresh flat-leaf parsley, stems removed (1 to 1 1/2 cups)

½ teaspoon lemon juice

2 tablespoons olive oil

2 to 3 tablespoons filtered water

Combine the pistachios, garlic, yeast, and salt in a  food processor and pulse into coarse crumbs. Add the basil, parsley, and lemon juice and pulse until finely chopped, stopping to scrape down the sides if necessary. Add the oil, a tablespoon at a time, pulsing to combine in between each addition. Add water, a tablespoon at a time, pulsing to combine until desired consistency is reached.

Per 2 tablespoon serving: 68 calories, 6g fat  (1g sat) 2.3g carbs, 1g fiber,

2.1g protein


Pistachios: walnuts or pine nuts

Parsley: 1 cup packed fresh spinach


Recipe compliments of Susan Baker/Nutressante

Holistic Nutritionist, Wellness Coach

Practice located at:

Full Spectrum Wellness

603-296-0830 – ext. 5

By | 2016-12-05T15:14:06+00:00 April 5th, 2012|General|