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Pistachio Pesto

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Pistachio Pesto
  • Prep 5 min
  • Total 5 min
  • Ingredients 8
  • Servings 8
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A tasty condiment is ready in five minutes. Enjoy assorted dippers with this pistachio pesto.
Updated Oct 16, 2012

Ingredients

  • 1 1/2 cups loosely packed fresh cilantro leaves
  • 1/2 cup loosely packed fresh dill weed
  • 1/2 cup pistachio nuts
  • 1/2 cup crumbled feta cheese (2 oz)
  • 1/2 cup olive oil
  • 5 teaspoons fresh lime juice
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 clove garlic

Steps

  • 1
    In food processor, place all ingredients. Cover; process about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth.
  • 2
    Use pesto immediately, or cover tightly and refrigerate up to 3 days or freeze up to 1 month (color of pesto will darken as it stands).

Tips from the Pillsbury Kitchens

  • tip 1
    Serve this pesto with small pita rounds or assorted vegetables such as baby carrots and bell pepper strips. Use leftover pesto as a topping for grilled chicken or fish.

Nutrition Information

184 Calories, 19g Total Fat, 3g Protein, 3g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
184
Total Fat
19g
0%
Saturated Fat
4g
0%
Sodium
80mg
0%
Total Carbohydrate
3g
0%
Dietary Fiber
1g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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