Pistachio Cream Sauce

This pistachio cream sauce is *chef’s kiss* so. good. It’s great on chicken, pasta, spaghetti squash or roasted vegetables. Thin it out a bit and use it as a salad dressing.

Ingredients

• 2/3 c part-skim ricotta cheese

• 1/2 c salted shelled pistachios

• 1/4 c olive oil

• 1/3 c 1% milk

• small handful flat-leaf parsley

• 1 clove garlic

• 2 t fresh lemon juice

• pinch of ground nutmeg

• 1/2 t lemon zest (optional)

• 1/4 t salt (optional)

Directions

• Add all ingredients to a blender and puree until smooth. You can also add everything to a tall cup or bowl and puree using an immersion blender.

• If the sauce is too thick, add a little more milk and puree until it reaches your desired thickness.

*Recipe is adapted from Runner’s World Meals on the Run Cookbook.