Pistachio Pesto
Total Time
5 minutes
Prep Time
5 minutes
Rating
5 out of 5 stars
(15)
Ingredients
About 1.5 cups
- 3 cups lightly-packed fresh basil leaves
- 1/2 cup freshly grated Parmesan
- 1/3 cup shelled pistachios
- 3 cloves garlic
- 1 teaspoon sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 cup extra-virgin olive oil
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Preparation
Step 1
In a food processor or blender, pulse the basil, Parmesan, pistachios, garlic, salt and pepper together until finely-chopped.
Step 2
With the food processor or blender still running, slowly drizzle in the olive oil until it is completely combined. Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth.
Step 3
Serve immediately. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Step 4
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Chef's notes
You can swap in different greens or herbs such as baby arugula, spinach, parsley, cilantro, etc.
Swap in different nuts like walnuts, pecans, almonds, pepitas, or any other favorite nut.
For vegan pesto, replace Parmesan with 3-5 tablespoons of nutritional yeast.
Add some heat with a few pinches of crushed red pepper flakes.
