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Deborah

Deborah Dana

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Recipe of Olive Pesto
Recipe

Olive Pesto

10 mins
Low
63
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A delicious sauce to accompany the pasta. This pesto is made with pistachios and olives, unlike the traditional one that has pine nuts. Delicious!
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Ingredients

8 portions
  • 1/2 cups pistachio, bare
  • 1 clove garlic
  • 1 cup green olive, boneless
  • 1 cup olive oil
  • 2 tablespoons lemon juice
  • 3/4 cups parmesan cheese
  • 1/4 cups basil, cool
  • salt, to taste
  • black pepper, to taste

Preparation

Process pistachios, garlic and green pepper until you get a paste.
Add the olives and process again.
Add the basil and continue processing.
With the processor on, add olive oil little by little.
Finally add parmesan cheese and lemon. Season with salt and pepper if necessary.

PRESENTATION

Serve the pesto with the pasta and add a little grated Parmesan cheese.

TIPS

A little milk can be added if the sauce is required to be a little less thick.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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