Pistachio Pesto Recipe
This Pistachio Pesto combines fresh basil, buttery pistachios, garlic, Parmigiano Reggiano, Pecorino Romano, and extra-virgin olive oil into a creamy, nutty pesto with bright basil flavor. It’s my Italian-inspired variation on classic basil pesto, swapping the traditional pine nuts for pistachios. Ready in about 10 minutes, this basil pistachio pesto is delicious tossed with pasta, spread on sandwiches, or served with bread, vegetables, and grilled meats.
Servings: 12 servings
Equipment
Ingredients
- 1 cup shelled pistachios unsalted, you can use raw or raosted
- 1-2 cloves garlic adjust to taste
- 2 ½ cups fresh basil leaves washed
- ½ cup freshly grated Parmigiano cheese
- ¼ cup freshly grated pecorino cheese
- ½ cup extra virgin olive oil you made a little more
- Salt and black pepper to taste
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!
Notes
- Use unsalted pistachios so you can control the amount of salt in the finished pesto.
- Wash and dry the basil well because excess water can dilute the pesto.
- Pulse before adding the oil so the pistachios, basil, garlic, and cheese break down evenly.
- Add the olive oil gradually so you can control the final texture and stop when the pesto reaches the consistency you prefer.
- Don't over-process the basil because excessive processing can dull its fresh flavor and color.
Nutrition
Calories: 163kcal | Carbohydrates: 3g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 5mg | Sodium: 92mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 347IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg
