Pistachio Pesto Recipe
Italian · Condiment · 10 min total
A vibrant twist on classic pesto, using pistachios for a rich, nutty flavor. Perfect on pasta, sandwiches, or as a dip.
10
min prep
min prep
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 cup shelled pistachios
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a food processor, combine pistachios, basil, garlic, Parmesan, lemon juice, salt, and pepper. Pulse until finely chopped.
- With the processor running, slowly drizzle in olive oil until the pesto is smooth and well combined.
- Taste and adjust seasoning if needed. Transfer to a jar or bowl.
- Use immediately or store in the refrigerator for up to a week.
Tips
- For a vegan version, omit Parmesan and add 2 tablespoons nutritional yeast.
- Toast pistachios lightly in a dry pan for extra flavor before using.
- Serve over pasta, spread on bruschetta, or use as a marinade for chicken.
AI estimate may be inaccurate · Terms