AuthorStacy SaundersCategoryDinner, SaucesDifficultyBeginnerThis creamy pesto will take noodles to the next level!
Serves: 4
Wash and pat dry basil leaves.
Add basil, garlic, salt, parsley, & oil to a small food processor and blend for 30 seconds to a minute.
Add pistachio nuts and blend for 1-2 minutes, or until pistachios are finely chopped. The pesto will be creamy and fairly thick. Add more olive oil if you want it to be a more runny consistency.
Notes: This sauce freezes and thaws well.
One of our new favorite recipes.Tastes delicious with noodles, sliced chicken, and roasted veggies. It feels so fancy and tastes SOOO delicious. Every time I find a noodle sauce I get so excited!
Adapted from: https://glutenfreehomestead.com/2015/02/zoodles-zucchini-noodles-with-basil-and-pistachio-pesto/
Ingredients
Directions
Wash and pat dry basil leaves.
Add basil, garlic, salt, parsley, & oil to a small food processor and blend for 30 seconds to a minute.
Add pistachio nuts and blend for 1-2 minutes, or until pistachios are finely chopped. The pesto will be creamy and fairly thick. Add more olive oil if you want it to be a more runny consistency.
Notes: This sauce freezes and thaws well.