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
Subsitutions
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
https://www.fullspectrumwellness.com
603-296-0830 – ext. 5
