Pistachio Pesto Recipe
Yield: About 3/4 cup
Active Time: 5minutes
2 cups packed fresh basil
¼ cup fresh mint leaves
½ cup Thrive Market Roasted and Salted Pistachios
1 clove garlic, roughly chopped
3 tablespoons nutritional yeast
Zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon sea salt
½ teaspoon Thrive Market Whole Black Peppercorns, freshly ground
½ cup Thrive Market Extra Virgin Olive Oil
Add all ingredients except the oil to a food processor; pulse several times to mix. Turn the motor on and drizzle in the olive oil in a thin stream. Process until combined and mostly smooth.
Recipe by: Angela GainesThe post Pistachio Pesto Recipe appeared first on Thrive Notebook.
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