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    You are in: Home / Recipes / Pistachio Pesto Sauce Recipe
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    Pistachio Pesto Sauce

    Total Time:

    Prep Time:

    Cook Time:

    6 mins

    1 min

    5 mins

    Chef #794726's Note:

    Great tasting sauce for pasta dishes or as a dipping sauce with corn chips, crackers or pita bread. This is a modified version of a pesto sauce made by Michael Chiarello for Pesto Smashed Potatoes. The basic changes I made were adding more garlic and substituting untoasted pistachios for the toasted pine nuts. Otherwise, the blanching and mixing are pretty much the same.

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    Serves: 10


    cups of ...

    Units: US | Metric


    1. 1
      In a large strainer, place the basil and parsley.
    2. 2
      Blanch the herbs under boiling water in a large pot for 15 seconds.
    3. 3
      Use a large serving spoon or a coffee mug or whatever you have to keep the parsley and basil completely under water for the whole 15 seconds.
    4. 4
      Remove and immediately place in a large bowl of ice water to stop any cooking.
    5. 5
      Squeeze out the excess water and loosely chop.
    6. 6
      Place the the parsley and basil in a food processor with all of the other ingredients except for the olive oil.
    7. 7
      Start to puree the ingredients as you slowly add the one cup of olive oil.
    8. 8
      The whole dish takes five minutes to make plus the time it takes to boil the water.
    9. 9
      Adjust any ingredients to your personal taste.

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    Nutritional Facts for Pistachio Pesto Sauce

    Serving Size: 1 (46 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 233.3
    Calories from Fat 217
    Total Fat 24.1 g
    Saturated Fat 3.9 g
    Cholesterol 4.4 mg
    Sodium 197.3 mg
    Total Carbohydrate 2.4 g
    Dietary Fiber 0.8 g
    Sugars 0.3 g
    Protein 2.9 g

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