Spicy Cilantro Pistachio Pesto (Vegan, Gluten Free & Keto)
This super flavorful pesto gets its flare from fresh garlic, green onion, lime juice and the kick of a jalapeño. You can easily whip it up in minutes, store in the fridge or freeze!
Servings 10 servings
Calories 103kcal
Equipment
Ingredients
- 1 ½ cups packed cilantro leaves , well rinsed
- ½ cup packed flat-leaf parsley , well rinsed
- 2 garlic cloves , peeled
- 2 green onions , ends trimmed
- 1 jalapeño pepper , seeded
- ½ cup pistachios , shelled
- 1 lime , juice and zest
- ½ cup extra-virgin olive oil
- Salt and pepper, to taste
Instructions
- Combine cilantro, parsley, garlic, green onion, jalapeno, pistachios, lime juice and zest in a food processor. Pulse a few times to combine mixture. Scrape sides with a spatula.
- With machine running, slowly drizzle in the oil. Continue to pulse for desired texture. Season to taste with salt and pepper. Makes approximately 1 ¼ cups.
- Serving at room temperature is best.
Notes
- Pestos will oxidize when exposed to air, and begin to brown. Adding a little olive oil over top before chilling or freezing will help the pesto stay greener longer.
- Refrigerate in airtight container up to 7 days.
- Freeze in ice cube trays or freezer-safe resealable bags and containers up to 6 months.
Nutrition
Serving: 2tablespoons | Calories: 103kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Sodium: 4mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 483IU | Vitamin C: 9mg | Calcium: 17mg