Photo: Mike Kenneally
Cranberry Pistachio Pine Nut Pesto
7 ingredients
10 min
8
openrecipes
I originally came up with this recipe after making balsamic roasted Brussels sprouts about 1001 times in the cafe. I was bored with it and decided to gourmet it up a bit. Cranberry Pistachio Pine Nut Pesto would also be incredible as a crostini appetizer, stuffed inside a chicken breast or wrapped into puff pastry with brie.
Estimated Nutrition (whole recipe, rough)
562
Calories
11g
Protein
47g
Fat
35g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cloves | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cups Shelled Pistachios
- ¼ cups Pine Nuts
- ½ cups Dried Cranberries
- 3 cloves Roasted Garlic (or Sub 1 Raw Garlic Clove For The 3 Roasted Cloves)
- ⅓ cups Parsley (I Just Use A Handful)
- 1 Lemon, Juiced
- ½ cups Extra Virgin Olive Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes