Can I freeze pistachio pesto?

Yes, you can freeze pistachio pesto for longer storage. Portion the pesto into ice cube trays or small containers, then freeze until solid. Once frozen, transfer the pesto cubes or portions to a resealable bag or container for easy storage. Frozen pistachio pesto can last for several months in the freezer.

What if my pesto gets too thick?

If your pistachio pesto has become too thick, you can thin it out by adding a little extra olive oil or water until you reach the desired consistency. Start with small amounts and adjust as needed until the pesto reaches the desired thickness.

Can I use roasted pistachios instead of raw ones?

Yes, you can use roasted pistachios instead of raw ones to make pistachio pesto. Roasted pistachios will add a deeper, richer flavor to the pesto compared to raw pistachios. Just be sure to adjust the seasoning accordingly, as roasted pistachios may already have some salt added.

Easy Basil Pistachio Pesto Recipe (Best Homemade!)

Name: Pistachio Pesto Recipe
Prep time: PT-479606H44M26S
Cook time: PT-479606H44M26S
Total time: 10 min
Cuisine: Italian
Ingredients: 1 cup shelled pistachios (unsalted, you can use raw or raosted); 1-2 cloves garlic (adjust to taste); 2 1/2 cups fresh basil leaves, washed; 1/2 cup freshly grated Parmigiano cheese; 1/4 cup freshly grated pecorino cheese; 1/2 cup extra virgin olive oil (you made a little more); Salt and black pepper to taste

Description

Easy Basil Pistachio Pesto Recipe (Best Homemade!)- it doesn’t get easier than this 5-minute pistachio pesto recipe! Bursting with fresh flavors it’s one of our favorite ways to enjoy pistachio nuts. Use on pasta, sandwiches, as a dip, and more!

Ingredients

Units Scale

1 cup shelled pistachios (unsalted, you can use raw or raosted)
1–2 cloves garlic (adjust to taste)
2 1/2 cups fresh basil leaves, washed
1/2 cup freshly grated Parmigiano cheese
1/4 cup freshly grated pecorino cheese
1/2 cup extra virgin olive oil (you made a little more)
Salt and black pepper to taste

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Instructions

Prepare the ingredients: Peel and crush the clove of garlic. Wash and dry the basil leaves. Grate the Parmigiano and pecorino cheeses.
Blend the ingredients: In a food processor or blender, combine the shelled pistachios, crushed garlic, fresh basil leaves, grated Parmigiano cheese, grated pecorino cheese, and salt to taste.
Add olive oil: With the food processor or blender running, gradually pour in the extra virgin olive oil in a steady stream. Continue pulsing until the ingredients are well combined and form a smooth paste. Add a little extra olive oil for a thinner pesto. You may need to occasionally stop and scrape down the bowl’s sides or blender pitcher.
Taste and adjust the seasoning: Once blended, taste the pesto and adjust the seasoning if necessary. Add more salt if desired.
Serve or store: Transfer the pistachio pesto to a jar or airtight container. You can use it immediately as a sauce for pasta, spread it on toast, a sandwich, or dip. If storing, cover the top of the pesto with a thin layer of olive oil to prevent oxidation and refrigerate. Refrigerate for 5-7 days, or freeze for up to 3 months. Store in ice cube trays or freezer bags for convenience.

Enjoy your homemade Italian pistachio pesto!

Prep Time: 5-10 min
Cook Time: NA
Category: Savory
Method: Italian
Cuisine: Italian