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Pistachio Pesto

A vibrant green pistachio pesto that swaps traditional basil for nutty pistachios, creating a creamy, luxurious sauce ready in under ten minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Sauce
Cuisine: Italian Inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 cups roasted unsalted pistachios
  • 2 cups fresh basil leaves
  • 2 cloves garlic minced
  • 0.5 cup extra virgin olive oil
  • 0.25 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • Salt and black pepper to taste
  • 1 tablespoon honey optional, for balancing acidity

Equipment

  • Food processor
  • Measuring cups and spoons
  • Cutting board and knife
  • Garlic press or mincing tool
  • Medium bowl
  • Wooden spoon or spatula
  • Lemon juicer

Method
 

  1. Pour 1.5 cups of roasted unsalted pistachios into your food processor.
  2. Pulse the pistachios 5 to 6 times until they break down into coarse crumbs with some texture remaining.
  3. Add 2 minced garlic cloves and 2 cups of fresh basil leaves to the processor and pulse 4 to 5 times until evenly distributed.
  4. Drizzle in 0.5 cup of extra virgin olive oil while pulsing gently to emulsify the mixture.
  5. Add 0.25 cup of freshly grated Parmesan cheese and 2 tablespoons of fresh lemon juice, then pulse 2 to 3 times until combined but still slightly textured.
  6. Transfer the pesto to a medium bowl and season with salt and black pepper to taste.
  7. If desired, stir in 1 tablespoon of honey to balance acidity and round out the flavors.
  8. Scrape the pesto into a serving bowl, leaving it slightly chunky for texture and visual appeal.

Notes

Store in an airtight container in the refrigerator for up to five days or freeze for up to three months in portion-sized trays.