Pistachio Pesto

Pistachio Pesto is a fresh take on classic Italian pesto using shelled pistachios and basil. Use this in place of traditional pesto and toss with hot pasta, on grilled meat, or a spread for sandwiches.

Course Main Course

Cuisine Italian

Keyword pistachio pesto

Prep Time 10

Total Time 10

Servings servings

Calories 190kcal

Author Angela Allison

Equipment

food processor with blade attachment

Ingredients

½ cup shelled pistachios (salted or unsalted)
½ cup Parmigiano Reggiano cheese (2 ounces)
3 garlic cloves
½ teaspoon kosher salt
2 cups basil leaves (about a bunch of basil)
½ cup extra virgin olive oil
1 teaspoon lemon juice
black pepper and salt to taste

Instructions

In a food processor fitted with a blade attachment, add in the shelled pistachios, cheese, garlic, and ½ teaspoon kosher salt, then top off with the fresh basil leaves. Process the mixture until very finely chopped.
With the food processor running, slowly pour in the the lemon juice then olive oil through the feed tube. Process until the mixture comes together and is full combined. Taste for seasonings.
Use immediately or cover and refrigerate for up to a week.

Notes

To store leftover pesto, transfer it to an airtight container and smooth the top with a spoon. Pour a thin layer of olive oil over the surface to prevent browning, then seal and refrigerate for up to 5 days.
For longer storage, freeze pesto in ice cube trays, then transfer the frozen cubes to a freezer-safe bag and keep them in the freezer for up to 3 months.

Nutrition