| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 packed cup fresh parsley leaves
- 1/3 cup reduced-sodium chicken broth
- 2 tablespoons roasted pistachio nuts
- 3 cloves garlic, peeled
- Salt and freshly ground black pepper
Instructions
- In a blender, combine parsley, broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency. Season, to taste, with salt and black pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 32 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 96 mg |
Reviews
Just sharing a simple, tasty and healthy pesto recipe. It includes ground flax seeds for omega 3s!
http://miocibo.com/2009/05/21/flax-seed-basil-pesto/
;D
I had pistaschios on hand and parsley growing out back so I decided to give this recipe a try. I particularly liked the fact that it uses chi9cken broth in place of oil. It’s very good. Because I wanted to use this as more of a condiment spread for sandwiches, I did add some parmesan cheese to give it more body. But it would be fine without the cheese for pasta. Also, if your garlic cloves are very large, I would use two instead of three. I will definitely make this again.
This was totally easy and exceptionally enjoyable. I was skepticle at first because it was so easy, but to my delight it was wonderful.