Pistachio Basil Pesto Recipe

5 from 1 vote

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.

Prep Time5

Total Time5

Course: Sauces

Cuisine: American

Keyword: basil, Parmesan, Pistachio

Servings: servings

Calories: 922kcal

Author: Laura Lynch

Equipment

Food processor

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.

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