Dips & Sauces

Parsley Pistachio Pesto

Name: Parsley Pistachio Pesto
Ingredients: 1 large bunch fresh parsley (roughly chopped); ½ cup shelled pistachios (unsalted preferred); Juice of 1 large lemon; ½ teaspoon sea salt (adjust to taste); 2–4 tablespoons water (to adjust consistency)

A fresh pesto of parsley, pistachios and lemon.

Prep: 10 min
Makes: about 1 cup

Ingredients

1 large bunch fresh parsley (roughly chopped)
½ cup shelled pistachios (unsalted preferred)
Juice of 1 large lemon
½ teaspoon sea salt (adjust to taste)
2–4 tablespoons water (to adjust consistency)

Nutrition

Per 2-tbsp portion (1/8 of batch), estimated

Calories: 45 kcal
Protein: 1.8 g
Carbohydrates: 2.9 g
Fat: 3.5 g
Fibre: 1.1 g

Method

1
In a high-speed blender or food processor, add parsley, pistachios, lemon juice, and salt.
2
Blend, adding water gradually until you reach a thick, scoopable pesto texture.
3
Store in an airtight jar in the fridge for up to 3–4 days.

Radhika’s Tip

Pistachios provide healthy fats, so you do not need to add oil for a good pesto texture. Thin with lemon and water for a dressing, or keep it thick for wraps and bowls.

Notes

Nutrition basis: Yield about 1 cup: eight 2-tbsp portions. Large parsley bunch assumed 60 g; ½ cup pistachios ≈60 g. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.