Lemon Pistachio Pesto

I can’t express to you just how much I love this pesto. I mean, I love all pesto (and don’t you ever, ever forget it) but this one in particular is tha bidness.

Pesto is one of those foods that is highly underrated in terms of nutrition. Maybe that’s because it’s usually found flooding a giant bowl of carby pasta or smothered all over a cheesy pizza crust. But I’m here to put this simple, yet sassy sauce back in the health limelight where it deserves to linger forevermore.

How about we pick apart this Lemon Pistachio Pesto, ingredient by ingredient, yas? Let’s break it down now.

  1. Olive Oil: High in monounsaturated fats (don’t freak- that’s the good kind of fat)
  2. Lemon juice: Full of vitamin C
  3. Basil: Contains tons of vitamin K and manganese
  4. Pine nuts: Great source of cholesterol-lowering fats and vitamin E
  5. Pistachios: Lots o’ fiber and protein

So it’s like a multivitamin, guys. Sorta.

However you can justify eating it out of the container by the spoonful, you have my stamp of approval (and also admiration).

My Lemon Pistachio Pesto offers a pop of flavor with the extra citrus, and unlike other pestos, which tend to turn an icky brown color, stays green as can be –> thanks to the lemon which keeps the basil from oxidizing quickly. It’s delish drizzled over fish, tossed into pasta, or as pictured here, poured over charred rainbow carrots and sprinkled with yes, guilty, more pistachio. No body with tastebuds would dislike this pesto. And that’s a statement I’m willing to stand by indefinitely.

Lemon Pistachio Pesto

  • 5 tablespoons extra-virgin olive oil
  • 2 1/2 tablespoons fresh squeezed lemon juice (from ~1 lemon)
  • 4 oz fresh basil leaves
  • 1/4 cup raw pine nuts
  • 1/4 cup pistachios, shells removed
  • 1/2 teaspoon sea salt
  1. Layer the ingredients in a food processor beginning with the oil and ending with the salt. Turn that bad boy on low, scraping down the sides with a spatula, until you get a creamy, thick consistency. Add more nuts if too liquid-y for your liking or more oil if too chunky.
  2. Spread over roasted veggies, fish, or attack with a large spoon. I prefer the latter.

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