Homemade Pistachio Pesto
Say goodbye to store bought pesto! This pistachio pesto recipe is versatile and will make enough to last a couple of weeks in your fridge. You can also freeze smaller jars of the pesto for later use!
- Prep Time: 5
- Total Time: 5
- Yield: 2 Cups Pesto
Ingredients
Units
- 2 bunches cilantro
- 1 cup raw pistachios
- 8 garlic cloves
- 1 lemon, juiced
- 3/4 cup extra virgin olive oil
- 1 cup water
- 2 tablespoons oregano
- salt and pepper to taste
Instructions
Add all ingredients to a blender or food processor. Blend or process until smooth. Store refrigerated for up to one week or freeze for later!
Notes
This recipe works with any type of nut – try it with other types like almonds or cashews! If you aren’t a fan of cilantro, parsley works equally as well in this recipe.
Find it online: https://elmsgrovelane.com/pistacho-pesto-recipe/