Easy Pistachio Pesto with Fresh Basil
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Pistachio Pesto is a delicious twist on classic basil pesto. Roasted pistachio nuts give this pesto recipe its nutty flavor. A quick whirl in the food processor and this fresh pesto is ready to be tossed with pasta, like in my Tortellini Pasta Salad, or spread on a toasted crostini for a quick but amazing appetizer!
Traditional pesto, known as Pesto all Genovese, is made with fresh basil, pine nuts, garlic, and parmesan cheese. This delicious combination is known worldwide as a flavorful sauce for pasta, as in recipes like Trenette al Pesto. However, many Italian families use various ingredients to customize pesto based on what they have available in their regions or kitchens.
Coming from Southern Italy, the land of Tomato Pesto alla Trapanese, I am partial to almonds and pistachios, so it is no surprise that I would substitute traditional pine nuts with pistachios in one of my homemade pesto sauce recipes. The roasted pistachio nuts add a slightly sweet, nutty flavor that blends perfectly with the other ingredients in this simple sauce.
The secret to making the best pistachio pesto is using fresh, high-quality ingredients. Once you’ve made this delicious recipe, you will never need to buy pesto at the grocery store again!
As with any other pesto recipe, this pistachio version is quick and easy to make—and using a food processor makes it even easier! If you don’t have a food processor, don’t worry—an immersion blender makes great pesto!
Ingredients
Fresh Basil leaves are one of the key ingredients in this recipe. I love the fragrant, sweet flavor basil brings to pesto, but if you don’t have it, you can substitute it with other fresh herbs like parsley.
Pistachios add nuttiness to delicious pesto. I recommend toasting them before using them in this recipe. Toasting them heightens their flavor and makes them a bit sweeter. You can toast raw pistachios in a skillet for a few minutes until they become fragrant.
Fresh Garlic that has been peeled can be left whole. It must be fresh because it will be bitter if it has started to sprout.
Parmigiano Reggiano is best grated just before use. Pecorino Romano cheese is a good substitute.
Lemon Juice brightens the pesto and heightens the flavors of the other ingredients.
Extra Virgin Olive Oil gives pesto its silky, creamy texture and adds a lot of flavor, so you will want to use your best olive oil.
How to Make This Easy Recipe
- Combine the pistachios and whole garlic cloves in the bowl of a food processor and pulse until the nuts are finely chopped.
- Add the basil, parmesan cheese, lemon juice, and salt to the nut mixture. Run the food processor until the ingredients are fully blended. Scrape down the sides of the bowl as needed.
- Transfer the basil mixture to a bowl and add the oil, mixing by hand until fully combined. Season with additional salt to taste.
- Transfer the pesto to a glass jar or use as desired.
Cooks Tips
- The most important tip is to use the fresh ingredients. Since the recipe only calls for a handful of ingredients, you want each to be as flavorful as possible.
- Try not to run the food processor too long. Stop as soon as the basil is blended in. This will keep the basil from getting bitter.
- You can add the extra virgin olive oil to the food processor in a steady stream while it is running. I have done this many times. However, the slicing motion of the blades can cause the oil to become a little bitter, so for best results, I recommend mixing it by hand.
How to Use Pistachio Pesto
This pistachio pesto is a versatile sauce with endless possibilities for using it.
It is the perfect sauce for your favorite pasta. Reserve a little pasta water to thin it out if necessary.
We love to serve this as an appetizer on crostini with baked ricotta, and roasted cherry tomatoes with garlic. The baked ricotta is so delicious with a dollop of pistachio pesto on it!
It is also delicious, spooned over a Caprese salad, fish, or chicken, or as a sandwich spread!
Storage Recommendations
If you are not planning to use the pesto right away, it is best to store it in a glass jar with a tight-fitting lid in the refrigerator. Add a thin layer of olive oil over the top of the pesto and secure the lid. Be sure to add enough olive oil to cover the pesto completely. Stored this way, it will stay fresh for 4-5 days.
If stored in an airtight container, pesto can be frozen for up to four months. One great trick is to spoon it into ice cube trays and cover it with a lid or plastic wrap. Then, when you want to add a little extra flavor to soups or sauces, drop a pistachio pesto cube in.
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Pistachio Pesto Recipe
Easy Pistachio Pesto with Fresh Basil
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Ingredients
- 2 cups Fresh Basil leaves Packed
- ¼ cup Pistachios Roasted, unsalted
- 2 cloves Garlic
- ½ cup Parmesan Cheese Grated
- 1 tsp Lemon Juice fresh
- ½ cup Extra Virgin Olive Oil
- ½ tsp Salt
Instructions
- Combine the pistachios and whole garlic cloves in the bowl of a food processor and pulse until the nuts are finely chopped.
- Add the basil, parmesan cheese, lemon juice, and salt to the nut mixture. Run the food processor until the ingredients are fully blended. Scrape down the sides of the bowl as needed.
- Transfer the basil mixture to a bowl and add the oil while mixing by hand until fully combined. Season with additional salt to taste.
- Transfer the pesto to a glass jar or use as desired.
Notes
Cooks Tips
- The most important tip is to use the fresh ingredients. Since the recipe only calls for a handful of ingredients, you want each to be as flavorful as possible.
- Try not to run the food processor too long. Stop as soon as the basil is blended in. This will keep the basil from getting bitter.
- You can add the extra virgin olive oil to the food processor in a steady stream while it is running. I have done this many times. However, the slicing motion of the blades can cause the oil to become a little bitter, so for best results, I recommend mixing it by hand.
