Description
Swap pine nuts for pistachios in this bright, nutty pistachio pesto. Fresh basil, garlic, and olive oil make it irresistibly fresh. Ready in 5 minutes!
Ingredients
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- 1 cup unsalted, raw, shelled pistachios
- 2 cups fresh basil leaves, lightly packed
- 2 small garlic cloves
- 1/2 cup extra virgin olive oil (plus more to taste)
- 1/2 cup freshly grated Parmesan (or Pecorino for sharper flavor)
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
- pinch of crushed red pepper flakes (optional)
Instructions
- Toast the pistachios in a dry skillet over low heat and stir for 3-4 minutes or until fragrant. Place aside to let cool slightly.
- In a food processor, combine pistachios, basil, and garlic. Pulse until finely chopped.
- With the processor running, drizzle in olive oil until the mixture is smooth but still has a little texture.
- Add parmesan, lemon juice, salt, pepper, and red pepper flakes. Pulse to combine. Taste and adjust—more lemon juice for brightness or more oil for silkiness.
- Enjoy immediately, or store in a jar with a lid with a thin layer of olive oil on top.
- Keeps up to 5 days in the fridge, or freeze for 1–2 months.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce, Condiment, Spread
- Method: Blender or Food Processor
- Cuisine: Mediterranean, Italian-Inspired