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Pistachio Basil Pesto is a delicious and flavorful twist on the classic basil pesto. It adds a unique burst of flavor to pasta dishes, sandwiches, and appetizers. It’s made with fresh basil, garlic, olive oil, Parmesan cheese, and pistachios.
Pistachio Basil Pesto is a delicious and versatile sauce that can be used in a variety of dishes. This recipe is easy to make and requires only a few simple ingredients. The pistachios adds a unique, nutty flavor to the sauce, while the fresh basil and garlic create the beloved fragrant and aromatic taste.
Pistachio Pesto can be used in all the same ways you would a basil pesto – as a sauce for pasta, a dip for vegetables or bread, as a spread for sandwiches, as a topping for grilled meats or seafood, we even serve it on top of burrata with tomatoes. Yum!
The sauce can be made ahead of time and stored in the fridge making it a convenient option for busy weeknight dinners. You can even freeze it in ice cube trays if you make a lot and use it for months!
Ingredients You’ll Need
- Shelled Pistachios – It’s easiest to buy already shelled nuts, but you can also just shell them yourself. I buy lightly salted nuts from Trader Joes.
- Parmesan Cheese – Fresh is best for this recipe. It can be finely grated or in small chunks.
- Extra Virgin Olive Oil – You need a high quality, nice tasting olive oil. The better the ingredients you use, the better the pesto will taste.
- Basil Leaves – Use around 25 leaves of sweet basil.
- Lemon Juice – Freshly squeezed lemon juice only!
- Garlic – Adding fresh garlic really boosts the flavor profile and adds a slight bite to the sauce. I always remove the inner stem of the clove before adding it to remove bitterness.
- Salt & Ground Black Pepper – Add to taste.
Helpful Tips
- Use fresh and high-quality ingredients for the best flavor.
- You need to use a food processor for the best results, as it will create a smooth and consistent texture. I use this Ninja Food Chopper and it’s the perfect size.
- If the pesto is too thick, add a little bit of water or more oil to thin it out.
- Freeze any leftover pesto in ice cube trays for easy portioning. Once it’s frozen, you can remove it from the trays and keep it in an air tight bag or container.
- Use good quality Parmesan cheese for optimal flavor.
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Pistachio Basil Pesto Recipe
Ingredients
- 1/4 cup shelled pistachios
- 1/4 cup parmesan cheese
- 1/3 cup high quality extra virgin olive oil
- 1/2 cup lightly pressed basil leaves about 25 leaves
- 2 teaspoons lemon juice freshly squeezed
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Chop the pistachios and Parmesan cheese together in a food processor or chopper until finely ground.
- Add the remaining ingredients and blend until well combined.
- Use right away or store for up to 2 weeks in the refrigerator. For longer storage, freeze in ice cube trays, then place in a freezer bag in the freezer for up to 2 months.
Equipment Needed
Notes
- This recipe makes 3/4 of a cup of pesto.
- Use fresh and high-quality ingredients for the best flavor.
- You need to use a food processor for the best results, as it will create a smooth and consistent texture. I use this Ninja Food Chopper and it’s the perfect size.
- If the pesto is too thick, add a little bit of water or more oil to thin it out.
- Freeze any leftover pesto in ice cube trays for easy portioning. Once it’s frozen, you can remove it from the trays and keep it in an air tight bag or container.
- Use good quality Parmesan cheese for optimal flavor.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
