Go Back Email Link
–+ servings

Healthy Pistachio Pesto

Print Recipe
Course Dressing
Cuisine Mediterranean
Keyword healthy basil pistachio pesto, heart-healthy pesto, low-oil pesto recipe, Mediterranean pesto sauce, pesto without pine nuts
Servings 8 people
Calories 92
Author Racheal Salazar

Equipment

  • 1 Food processor

Ingredients

  • 2 cups basil leaves
  • 1/4 cup pistachios
  • 1 small garlic clove
  • 1/4 cup olive oil extra virgin
  • 2 tbsp lemon juice fresh
  • 2 tbsp grated parmesan
  • 2 tbsp Greek yogurt
  • 1/4 tsp sea salt
  • 2-3 tbsp cold water

Instructions

  • Add 2 cups basil leaves, 1/4 cup pistachios, 1 small garlic clove, 2 tbsp lemon juice, 1/4 tsp sea salt, and 2 tbsp grated parmesan to a food processor.
  • Pulse 5-7 times until the mixture is finely chopped but not pureed. With the motor running, drizzle in the 1/4 cup olive oil until the pesto becomes creamy. Add the 2 tbsp Greek yogurt and pulse briefly to combine. Adjust consistency with 2-3 tbsp cold water, 1 tablespoon at a time, until smooth and spoonable.

Notes

  • Store in an airtight container up to 5 days.

Nutrition

Serving: 2tablespoons | Calories: 92kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 97mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 344IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 0.4mg