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Prep 5min
Total5min
Ingredients8
Servings8
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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
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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).
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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.
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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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