Pistachio Parsley Pesto

Mina Stone

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  • Ingredients

      • 1 cup fresh flat-leaf parsley leaves
      • 1/3 cup raw pistachios, shelled
      • zest of 1 lemon
      • 1/4 cup fresh lemon juice
      • 1/3 cup extra-virgin olive oil
      • salt and freshly ground pepper


  • The Prep

      • In a food processor, pulse the parsley, pistachios, lemon zest and lemon juice until just smooth.
      • Pulse again, drizzling olive oil through the feed tube until the pesto is very smooth and bright green.