I’ve been working on a good pesto for a while and I think this one hits the nail on the head. Typically pesto has parmesan so I had to find a replacement that could give it a nutty flavor paired with the garlic and herbs. This is what I came up with. Just to note, I don’t digest garlic very well so I use it sparingly. If you are a garlic lover, by all means add more. I paired the shrimp with my monster noodles and some roasted tomatoes I stuck in the oven till they wilted a bit. Sure was tasty.
Pistachio Pesto
Prep time
Total time
Author: OhYaGood
Recipe type: Sauce
Cuisine: Italian
Serves: 4
Ingredients
- ½ cup olive oil
- 2 T packed basil leaves
- 2 T flat parsley
- 1 T lemon juice
- 3 T pistachios
- 2 garlic cloves
- splash of white wine vinegar
Instructions
- Place olive oil, basil, parsley, lemon juice, pistachios, garlic into food processor and pulse till it resembles a pulp. Add more olive oil if a thinner pesto is preferred.
- Pesto can be tossed with shrimp, zucchini noodles and roasted tomatoes
