The combination of smoked almonds, pistachios and green tea gives a depth of flavor that cheese would normally provide, making this a great vegan condiment for pasta or crostini. Freeze leftovers in an ice cube tray and store for up to one month.
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 8 servings (Makes 1 cup) |
Ingredients
- 1 1/2 cups packed fresh basil leaves
- 1/3 cup smoked almonds
- 1/3 cup shelled lightly salted roasted pistachios (from about 3/4 cup shell-on)
- 1/4 cup unsweetened green tea, chilled or at room temperature
- 2 large cloves garlic
- Kosher salt
- 1/2 teaspoon grated lemon zest
- 1/4 cup extra-virgin olive oil
Instructions
- Add the basil, almonds, pistachios, tea, garlic, 3/4 teaspoon salt and lemon zest to a food processor. Cover and pulse a few times.
- Drizzle in the oil while pureeing; continue to process until the mixture makes a coarse pesto. Add salt to taste.
Nutrition Facts
| Calories | 130 calorie |
| Total Fat | 12 grams |
| Saturated Fat | 1.5 grams |
| Sodium | 230 milligrams |
| Carbohydrates | 3 grams |
| Dietary Fiber | 1 grams |
| Protein | 3 grams |
| Sugar | 1 grams |
Reviews
This was so easy since I had all the ingredients on hand. It was delicious and I kept eating it straight out of the bowl. In this case glad that I’m a one person household.
really goow would recommend to everybody