Pistachio Pesto Recipe
A vibrant, creamy pesto made with nutty pistachios, fresh basil, Parmesan, garlic, lemon, and extra-virgin olive oil. This quick sauce is perfect for pasta, sandwiches, pizza, vegetables, and seafood.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 cup, 4–6 servings
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- Shelled pistachios
- Fresh basil leaves
- Freshly grated Parmesan cheese
- Garlic cloves
- Fresh lemon juice
- Lemon zest
- Extra-virgin olive oil
- Salt
- Freshly ground black pepper
- Red pepper flakes, optional
Instructions
- Add the shelled pistachios and garlic to a food processor and pulse several times until the pistachios are roughly chopped.
- Add the fresh basil leaves, grated Parmesan, lemon zest, and lemon juice.
- Pulse again until everything is finely chopped, scraping down the sides of the food processor as needed.
- With the food processor running on low, slowly drizzle in the extra-virgin olive oil.
- Continue blending until the pesto reaches the desired consistency, leaving it slightly textured if preferred.
- Season with salt and freshly ground black pepper. Add a pinch of red pepper flakes if desired.
- Taste and adjust the lemon juice, Parmesan, salt, or olive oil as needed.
- When serving with pasta, loosen the pesto with a splash of warm pasta cooking water before tossing it with the pasta for a silky consistency.
Notes
- For a creamier pesto, blend in a spoonful of ricotta.
- For additional citrus flavor, increase the lemon zest and add a little more fresh lemon juice.
- For a spicy variation, add red pepper flakes or a small piece of fresh chili before blending.
- Some of the basil can be replaced with fresh parsley, arugula, or spinach.
- For a dairy-free version, omit the Parmesan and optionally add nutritional yeast for savory flavor.
- Raw pistachios provide a fresh, delicate flavor, while lightly toasted pistachios give the pesto a deeper nutty taste.
- If using salted pistachios, reduce the added salt and adjust after tasting.
- Store in an airtight container in the refrigerator for 4–5 days. A thin layer of olive oil over the surface can help reduce exposure to air.
- Freeze pesto in individual portions for up to 3 months. Avoid reheating directly over high heat to preserve the fresh basil flavor.
Nutrition
- Serving Size: About 3 tablespoons
- Calories: 230 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 8 mg
Find it online: https://thefamilycooking.com/pistachio-pesto-recipe-2/
