Pistachio Pesto Recipe (Easy Basil Pesto With Pistachios)
This Pistachio Pesto is a nutty twist on the classic basil pesto. Made with basil, garlic, Parmesan, and olive oil, it swaps pine nuts for buttery pistachios and comes together in just minutes. It's bold, vibrant, and naturally gluten-free, which is perfect for pasta, veggies, or anything that needs a flavor boost.
Servings: 1 cup
Calories: 1383kcal
Equipment
Ingredients
- 2 cups basil leaves tightly packed, about 2 oz
- 2 tablespoons roasted unsalted pistachios 1 oz
- ½ cup extra-virgin olive oil
- 2 garlic cloves peeled, halved
- 2 ounces freshly grated Parmesan cheese ½ cup
- salt to taste
- pepper to taste
Instructions
- Add the pistachios to the food processor fitted with a metal blade. Grind until chunky.2 tablespoons roasted unsalted pistachios
- Add the basil leaves and grind with the pistachios until combined.2 cups basil leaves
- Add the garlic cloves and the Parmesan cheese. Combine.2 garlic cloves, 2 ounces freshly grated Parmesan cheese
- Slowly drizzle the olive oil into the food processor while it is running to emulsify the mixture.½ cup extra-virgin olive oil
- Taste and adjust the mixture with the salt and pepper.salt, pepper
Notes
Store in an airtight container in the refrigerator for up to 5 days. To help preserve color, drizzle a thin layer of olive oil on top. You can also freeze the pesto in an ice cube tray, then transfer the cubes to a freezer-safe bag for up to 3 months.
For a thicker pesto, use less olive oil. For a looser pesto (perfect for pasta), add more oil a little at a time until you reach the desired consistency.
Nutrition
Calories: 1383kcal | Carbohydrates: 19g | Protein: 25g | Fat: 138g | Saturated Fat: 25g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 90g | Cholesterol: 49mg | Sodium: 999mg | Potassium: 570mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3100IU | Vitamin C: 11mg | Calcium: 630mg | Iron: 4mg
