A tasty diversion from original pesto. Pistachios are high in mono-unsaturated fatty acids, which help lower total as well as bad LDL cholesterol and increase good HDL cholesterol levels in the blood and anti-aging Vitamin E, essential for maintaining cell membranes and protecting skin from harmful free radicals. Grab a handful of pistachios and enjoy 144% of daily-recommended copper, an essential trace mineral required in neuro-transmission, metabolism, as well as red blood cell (RBC) synthesis, and other essential minerals, such as manganese, potassium, calcium, iron, magnesium, zinc, and selenium. For more on the Nutrition Benefits of Pistachios.
Plus, you’ll save a few bucks as pistachios are cheaper than the pine nuts traditionally used in pesto.
Pesto is welcome on many guest lists! Here’s a few ideas:
1. Toss with hot gluten free pasta. We love Ancient Harvest Quinoa Pasta
2. Spread on a gluten free tortilla or slice of bread to kick off an amazing sandwich or wrap
3. Use in place of tomato sauce on flatbread or pizza with it and spread some on salmon or chicken then bake. Try our Gluten Free Pizza and Dough Recipe
4. Try with superfood kale in our Pesto Shrimp and Kale.
7-8 oz fresh basil leaves (stems removed)
1/4 cup pistachio nuts, shelled, dry roasted and unsalted
1/8 cup pine nuts
1/8 cup extra virgin olive oil
2 cloves garlic, crushed
Pinch of salt
1 tsp fresh ground black pepper
Place basil and crushed garlic in food processor, pulse about 10 times. Add handful of pistachios and handful of pine nuts. Add fresh crushed black pepper’ sea salt, olive oil and Parmesan cheese if desired. Mince on a medium till desired texture is achieved.
Vegan Option: hold the Parmesan, keep the flavor! Vegan Pistachio Pesto is still amazingly indulgent.