Pistachio Pesto Recipe
Fresh basil, buttery pistachios, and a zippy bit of garlic—this vibrant pesto is the definition of simple-meets-delicious. Whip it up fast and add to anything from sandwiches, pasta, pizza and more!
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
- The quality of your ingredients will greatly impact the taste of your pesto.
- When blending the ingredients, gradually drizzle in the extra virgin olive oil while the food processor or blender is running. This helps emulsify the pesto and achieve a smooth, creamy texture.
- Scrape down the sides with a spatula while blending. This ensures that all the ingredients are evenly incorporated and prevents any chunks from being left behind.
- Transfer the pesto to an airtight container and cover the surface with a thin layer of olive oil to prevent oxidation. Store it in the refrigerator and use it within a few days for optimal freshness.
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
