pistachio, mint & arugula pesto
The perfect summer pesto to compliment any salad or pasta dish
Equipment
- Blender or Food Processor
Ingredients
- 100 grams pistachios
- 20 grams mint
- 20 grams arugula a.k.a rocket
- 8 grams garlic minced
- 30 ml lemon juice 1 lemon yields
- 45 ml extra virgin olive oil
- 45 ml water
- Salt and pepper to taste
Instructions
- Add pistachios, garlic, mint, arugula, garlic, and lemon juice blender and mix on high until loose past forms.
- Add olive oil or water a little at a time until desired consistency is obtained.
- Serve with my beetroot gnocchi, pasta, bread, salad etc.
Nutrition
Calories: 166kcalCarbohydrates: 6gProtein: 4gFat: 15gSaturated Fat: 2gSodium: 3mgPotassium: 202mgFiber: 2gSugar: 1gVitamin A: 290IUVitamin C: 5mgCalcium: 33mgIron: 1mg
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