Parsley & Pistachio Pesto

By Tonya_Speed

Ingredients

• 1/3 cup low sodium chicken broth
• 1 cup packed parsley leaves
• 2 tablespoons dry-roasted pistachio nuts
• 3 cloves garlic, peeled
• 1/3 cup olive oil
• 1/4 cup parmesan cheese, grated
• Salt and pepper, to taste

Preparation

Step 1

Place first four ingredients into the bowl of a food processor. Process until smooth. While processor is running, slowly stream olive oil into parsley mixture until a nice creamy texture is reached. Stir in grated cheese and season to taste.

If using as a pasta sauce, add some pasta water to thin a little bit.