Store pistachio pesto in an airtight jar in the fridge for up to 5 days, with a thin layer of olive oil on top to keep it fresh. You can also freeze it in small portions for up to 3 months.
Pistachio Pesto
Servings: people
A nutty twist on classic pesto — packed with roasted pistachios, a little basil, and plenty of olive oil. Perfect tossed with pasta, spread on crostini, or drizzled over grilled veggies.
Equipment
- Food processor
Ingredients
- 1 cup fresh basil leaves
- ½ cup extra virgin olive oil
- ⅔ cup shelled pistachios not salted
- ½ cup grated parmesan (1.5 ounces)
- ½ clove garlic optional - or more to taste
- ¼ teaspoon sea salt or more to taste
- ¼ teaspoon black pepper
- ½ teaspoon lemon zest optional
- 2 ice cubes optional
Instructions
- Pulse the base: In a food processor, combine ⅔ cup shelled pistachios, 1 cup fresh basil leaves, ½ cup grated parmesan, 2 ice cubes, ½ clove garlic, ¼ teaspoon sea salt, ¼ teaspoon black pepper, and ½ teaspoon lemon zest (if using). Pulse a few times until it looks chunky and crumbly.
- Add olive oil: With the motor running, stream in ½ cup extra virgin olive oil until creamy but slightly textured. Scrape down the sides, taste, and adjust with more oil or a squeeze of lemon if needed.
- Serve it up: Toss it with hot pasta (save some pasta water!), spread it on sandwiches, or dollop over roasted veggies, caprese salad, or grilled chicken.
Notes
SUBSTITUTIONS
- Basil: Or try spinach, mint, parsley, or arugula.
- Olive oil: Use the good stuff. Avocado oil works in a pinch, but it won’t have the same rich flavor as EVOO.
- Pistachios: Unsalted, toasted or raw. Almonds or walnuts work too.
- Parmesan: Parmigiano or Grana Padano. Pecorino? Use half, it’s saltier.
- Garlic: Optional — start small and tweak to taste.
- Black pepper: Freshly cracked, always.
- Lemon zest: Optional, but brightens it beautifully.
- Ice cubes: Old trick, but gold — keeps the pesto green and smooth.
- Use unsalted pistachios: Salted ones throw off the balance. We buy toasted, in-shell pistachios and shell them ourselves — fresher, more flavor.
- Go easy on garlic: Start with half a clove, then taste and tweak.
- Add an ice cube: Helps it stay green and creamy by cooling the blades.
- Grate your cheese fresh: It melts better and blends smoother.
- Use good olive oil: A mild, fruity EVOO makes all the difference.
- Taste and adjust: Pistachios vary — balance with salt, lemon, or more cheese.
