Pistachio Pesto

Pistachio Pesto

Shelled pistachios blend into a vibrant, nutty pesto with a subtle sweetness and silky texture.

Total 10 min Makes 16 oz Calories 180/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher, Kosher for passover

Allergens

Dairy, Tree nuts

This pesto swaps traditional pine nuts for pistachios, lending a faintly sweet, buttery note alongside fresh basil and garlic. It comes together in minutes with a food processor and works well tossed with pasta, spread on crostini, or spooned over grilled chicken or fish.

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/2 cup shelled pistachios, roasted and unsalted
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoons water, as needed to thin

Method

  1. Combine the basil leaves, pistachios, Parmesan cheese, and garlic in the bowl of a food processor.

  2. Pulse the mixture 8 to 10 times until finely chopped and well combined.

  3. With the processor running, slowly drizzle in the olive oil and process until mostly smooth, scraping down the sides as needed.

  4. Add the lemon juice, salt, and black pepper, and pulse a few times to incorporate.

  5. If the pesto is thicker than desired, add water 1 teaspoon at a time, pulsing between additions, until the pesto reaches a smooth, spoonable consistency.

  6. Taste and adjust salt and pepper as needed, then transfer the pesto to a jar or airtight container.

Rate this recipe

★ 4.2 (1)

Pistachio Pesto

This pesto swaps traditional pine nuts for pistachios, lending a faintly sweet, buttery note alongside fresh basil and garlic. It comes together in minutes with a food processor and works well tossed with pasta, spread on crostini, or spooned over grilled chicken or fish.

10 min 16 oz 180 cal

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/2 cup shelled pistachios, roasted and unsalted
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoons water, as needed to thin

Method

  1. 1

    Combine the basil leaves, pistachios, Parmesan cheese, and garlic in the bowl of a food processor.

  2. 2

    Pulse the mixture 8 to 10 times until finely chopped and well combined.

  3. 3

    With the processor running, slowly drizzle in the olive oil and process until mostly smooth, scraping down the sides as needed.

  4. 4

    Add the lemon juice, salt, and black pepper, and pulse a few times to incorporate.

  5. 5

    If the pesto is thicker than desired, add water 1 teaspoon at a time, pulsing between additions, until the pesto reaches a smooth, spoonable consistency.

  6. 6

    Taste and adjust salt and pepper as needed, then transfer the pesto to a jar or airtight container.