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• 2 cup basil leaves
• 2 garlic cloves
• 1 cup pistachio kernels
• ½ cup olive oil
• ½ cup Parmesan cheese
• 1 grind black pepper

To make 1 cup of pesto, place 2 cups of basil leaves, 2 garlic cloves, and 1 cup of pistachio kernels in a food processor. Process until smooth, leaving just a bit of texture. With the food processor’s motor still running, slowly sprinkle in ½ cup olive oil through the feed tube. Add ½ cup grated Parmesan cheese and a grind of black pepper. Process to combine. Pesto will keep covered in the refrigerator for up to 3 days. Bring to room temperature before serving.

To store pesto for a later date or upcoming party, transfer pesto to an ice cube tray. Cover the tray and freeze. When frozen, pop out the cubes into a freezer-safe bag and seal. Store in the freezer until ready for use. Thaw in the refrigerator the night before intended use.

(2 Tbsp ~30 g), 157 kcal, 4 g protein, 4 g CHO, 15 g total fat (2.4 g Sat, 9.5 g Monounsat, 2.5 g Polyunsat), 2.9 mg cholesterol
Penn State Pistachio Heart Health Recipes


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