PISTACHIO PESTO

pesto on a plate next to a bowl of dry pasta, garlic and pistachios around

Pistachio Pesto is the nutty, creamy twist on classic pesto you didn’t know you needed. With its rich flavour and vibrant colour, it’s perfect for tossing with pasta, spreading on sandwiches, or just eating straight off the spoon!

Prep Time 10

Total Time 10

Servings Cup

Ingredients

½ cup Pistachios shelled and unsalted
2 cups Fresh Basil Leaves loosely packed
¼ cup Parmesan Cheese grated
1 Clove Garlic (or ½ tsp garlic powder for a milder taste)
1 tbsp Lemon Juice
½ tsp Salt adjust to taste
¼ tsp Black Pepper
⅓ cup Extra Virgin Olive Oil (or more for a thinner consistency)

Instructions

(Optional but HIGHLY recommended!): Lightly toast pistachios in a dry pan over medium heat for 2-3 minutes, stirring frequently. Let cool.
In a food processor, add the pistachios, basil, Parmesan, garlic, lemon juice, salt, and pepper.
Blend until finely chopped.
With the food processor running, slowly pour in the olive oil until the pesto reaches your desired consistency. Need more zing? Add extra lemon. Want it richer? More Parmesan! Use immediately as a dip, spread, pasta or pizza sauce, or a protein topper or store/freeze for later!

Notes

Pistachio pesto typically has a shelf life of about 3-4 days when stored in the fridge. To maximize freshness, be sure to keep it in an airtight container and cover the surface with a thin layer of olive oil to help prevent browning.

If you want to keep it longer, you can easily freeze pistachio pesto for up to 3 months. Simply portion it into freezer-safe containers or ice cube trays for easy use later.

P.S. If you’re wondering what to make with this, my pistachio pesto pasta is always a hit.

Nutrition