Pistachios are the best tasting nuts on the planet…hands down! And in addition, they are not only high in protein and potassium but also have a high amount of Vitamin B6 which is needed for the production of red blood cells, to metabolize carbohydrates, and to keep your brain and nervous system healthy. Not only is this pistachio pesto recipe tasty, it's good for you. A raw food that includes just 7 nutrient-dense ingredients.
1 1⁄2 cups fresh basil
1⁄2 cup cilantro
3 tbsp @heartigrub pistachio butter
2 -3 cloves garlic
1⁄4 - 2⁄3cup olive oil
1 teaspoon lemon zest or 1 teaspoon lime zest
- Put all of the ingredients in the food processor or blender and puree until smooth, slowly starting with 1/4 cup oil adding more if you need.
- Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth.
- Serve immediately. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
WAYS TO USE PISTACHIO PESTO:
There are amany ways to use this pistachio pesto:
- Pasta or gnocchi sauce: Always so delicious!
- Mixed into mashed potatoes: Leave out some of the butter and mix in some pesto instead!
- Use as a dip: Perfect as an appetizer or snack.
- Salad dressing: Just add in some extra oil or water to thin it out, then toss with your fave salad.
- Pizza or crostini sauce: So simple and flavorful.
- Garnish: Perfect with so many soups or salads.
- Protein or veggie sauce: Pesto can pair well with nearly any meat, chicken or seafood, as well as just about every kind of cooked vegetable.
HOW TO STORE PESTO:
How To Refrigerate Pesto: To refrigerate pesto, store it in a sealed container and refrigerate for up to 3 days. Also, to prevent browning and also help the pesto last a bit longer, feel free to pour a thin layer of olive oil on top of the pesto to cover its surface. Or alternatively, you can place a piece of plastic wrap directly on top of the surface of the pesto.
How To Freeze Pesto: Pesto also freezes beautifully! You can freeze it in large batches if you would like. But my favorite method is freezing it in ice cube trays so that it is divided up into small, versatile portions. Just freeze, then pop the cubes out and into a freezer bag, and re-freeze until ready to use.