Serves: 12
100g Pistachio Nuts
50g Walnuts
150g Parsley
1 Lemon, juice only
3 Garlic Cloves
200ml Olive Oil
pinch Nutmeg
1 tsp Sea Salt
pinch Black Pepper
Method
1. Heat a non-stick frying pan & lightly toast the pistachios for a few mins, stirring frequently. Set aside & repeat toasting process for the walnuts. Allow both to cool a little.
2. In a food processor or blender, blitz the pistachios into crumbs. Add walnuts & blend for a few seconds more.
3. Add half the oil & remaining ingredients & blend until a thick paste has formed. Add remaining oil until you achieve a pesto-like sauce. The pesto will keep in a fridge for up to a week.
***Macros based on very large heaped dessert spoon of pesto about 20g***
Macro info per serving:
Protein = 2.7g
Carbs = 3.7g
Fat = 22.4g
Energy = 228kcal