AMY MARGULIES - REBELLIOUS RD
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LEMON PISTACHIO PESTO

12/13/2022

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It is time for another fresh pesto! It is a simple recipe to create, and one that could be used to sauce up your whole grains, veggies, chicken, tofu, or fish. I did not use any cheese here, but it could easily be added to suit your taste and desires. This could also be frozen in an ice cube tray for about a month or in other freezer-safe containers for about 6 months. Use the amount that works best for your taste buds, as the broth versus excess oil keeps this sauce super light and tasty. 
INGREDIENTS
4 cups basil leaves
1 1/2 cups flat-leaf parsley
1/2 cup roasted pistachios
1 Tablespoon extra-virgin olive oil
1/2 cup vegetable broth, low sodium
3 Tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1/4 teaspoon kosher salt

PREPARATION
Place all of the ingredients in a blender. Blend for 2–3 minutes, or until well-combined. If you desire a thinner consistency, add more broth and continue to blend. Makes approximately 1 1/2 cups.
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    THE REBELLIOUS RD

    As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.

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