Pistachio Pesto (Parsley)

🥘 Ingredients

• roasted pistachios 0.33 cup
• flat-leaf parsley leaves and tender stems 2 cup
• garlic cloves 2
• medium lemon 1
• Kosher
• nutritional yeast 0.5-1 tbsp
• extra virgin olive oil ¼ cup

1. 1

   Prepare: roasted pistachios , flat-leaf parsley leaves and tender stems , garlic cloves , medium lemon , Kosher salt and freshly cracked black pepper, nutritional yeast , extra virgin olive oil .
2. 2

   Add the pistachios to a food processor and blend until in fine crumbs. Add the parsley, garlic, lemon zest, 2 tbsp lemon juice, 1/2 tsp kosher salt, and a few cracks of pepper. For a subtle cheesy flavor, add nutritional yeast as desired. NOTE: If your pistachios are salted, add just a pinch of salt now.
3. 3

   Blend until a paste forms, scraping down the sides as you go. Push the paste into the middle of the food processor. With the motor running, stream in the olive oil, then stop to scrape down the sides. Blend until you have a relatively smooth, thick texture. NOTE: If the pesto is still not smooth enough but you don't want to add more oil, add 1 tablespoon (15 mL) of water at a time until the pesto is creamy and spoonable, but don't use more than 3 tbsp of water.
4. 4

   Taste, adding more lemon juice for tang, garlic for sharpness, or salt as needed. Label and store in a sealed jar or airtight container in the fridge for 5 to 7 days.