roasted garlic pistachio pesto
This dairy-free pistachio pesto is made with roasted garlic, fresh basil, olive oil, and lemon for a rich, flavorful sauce perfect for pasta, chicken, pizza, and more.
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Servings: 1 cup
Calories: 90kcal
Ingredients
roasted garlic
- 1 head of garlic
- 2 teaspoons olive oil
pistachio pesto
- 2 cups packed fresh basil leaves
- 5 cloves roasted garlic - or 2-3 raw cloves garlic
- ¼ cup pistachios, shelled and unsalted - I prefer dry roasted over raw
- ⅔ cup extra virgin olive oil - a good quality evoo
- 2 tablespoons lemon juice - about 1/2 lemon
- Kosher salt and pepper - to taste
Instructions
roasted garlic
- Preheat oven to 400°F (you can also use a toaster oven)
- Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut a ½ inch from the top, exposing the individual cloves.
- Place the garlic heads on a baking sheet, cut side up. Drizzle with olive oil. Wrap to cover the bulb with foil. Bake 30 minutes. Allow garlic to cool before using.
pistachio pesto:
- Place basil, roasted garlic cloves, and shelled pistachios into a food processor. Pulse until mixture is finely pulsed. With the processor still running, slowly pour in the olive oil and lemon juice, Process until the mixture is smooth, you may need to scrape down the sides of the food processor. season with salt and pepper, to taste.
Notes
will make just under 1-cup, ~16 tablespoons.
Nutrition
Serving: 1tbsp | Calories: 90kcal | Carbohydrates: 1g | Fat: 10g
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