Pistachio Pesto Recovery Meal

The pistachio kernels provide a unique taste in this otherwise traditional Italian dish, which complements the pungent pesto and garlic clove flavors.

Ingredients

2 cups basil leaves

2 garlic cloves

1 cup pistachio kernels

½ cup olive oil

½ cup Parmesan cheese

1 grind black pepper

1 pound of spaghetti (dry)

Directions

  1. To make 1 cup of pesto, place 2 cups of basil leaves, 2 garlic cloves and 1 cup of pistachio kernels in a food processor.  Process until smooth, leaving just a bit of texture. 
  2. With the food processor’s motor still running, slowly sprinkle in ½ cup olive oil through the feed tube.  Add ½ cup grated Parmesan cheese and a grind of black pepper.  Process to combine. 
  3. Pesto will keep covered in the refrigerator for up to 3 days.  Bring to room temperature before serving. 
  4. When ready to eat, serve over the spaghetti for a wonderful combination of carbohydrates and protein for postexercise recovery.
Pistachio Pesto Recovery Meal

Nutritional Information

Based on 4 servings.

Per serving:

Calories

440

Total Fat

24g

Saturated Fat  

4g

Monounsaturated Fat

14g

Polyunsaturated Fat

4.5g

Cholesterol

5mg

Sodium

80mg

Carbohydrates

47g

Dietary Fiber      

3g

Protein

13g