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Weekly Recipe - Pistachio Pesto


Remember: one of the foods of the month for February is healthy oils, and I can't think of one with more benefits than olive oil.


This magical ingredient is rich in healthy monounsaturated fat, contains large amounts of antioxidants, has strong anti-inflammatory properties, has antibacterial properties, and has been rumored to treat rheumatoid arthritis and even to ward off cancer, Alzheimer's, type 2 diabetes, stroke and heart disease. (Phew!)


Olive oil may just be the healthiest fat on the planet.


So...with no further ado...here's today's recipe:



Pistachio Pesto:

• 1 cup raw pistachios

• ½ – 1 cup olive oil(depending on your desired consistency)

• 3 cloves garlic, put through the press or minced (I like to cheat and use jarred, minced garlic)

• 1 cup fresh basil (approximately 2 large handfuls)

• 1 cup fresh flat leaf parsley

• 3 Tbsp lemon juice

• salt and pepper to taste


In the food processor, and being sure to take your time, pulse a cup of raw pistachios until coarsely chopped.

Add the pressed garlic, basil and parsley.

When all of that is mixed well, slowly add a half cup of olive oil until combined well.

Add the lemon juice, salt and pepper and combine until well mixed.

Depending on your desired consistency, add more olive oil 2 Tbsp at a time.


This is SO good on pasta, grilled shrimp or chicken.


Bon Appetit!


#movecolumbiacounty #movelifestyle #foodsofthemonth

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