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Pistachio and Lemon Pesto

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Pistachio and Lemon Pesto

The perfect pistachio and lemon pesto recipe with a picture and simple step-by-step instructions.

  • 0,25 cups Roasted and salted pistachio
  • 1,5 cups Basil
  • 2 tbsp Freshly squeezed lemon juice
  • Pepper
  • Extra virgin olive oil
  • 1 tbsp Yeast flakes – optional
  1. Mix the basil, pistachios and lemon juice with the hand blender and slowly pour in olive oil until the desired consistency is achieved. Season to taste with pepper and, if necessary, yeast flakes.
  1. Serve with any pasta.
Dinner
European
pistachio and lemon pesto

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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