Description
This easy pistachio pesto recipe uses a mini-chopper for quick preparation. The addition of lemon juice brightens the rich, buttery pistachios and preserves the vibrant green color.
Ingredients
Scale
- ⅓ cup roasted pistachios
- 2 cups fresh basil leaves, packed
- 2 garlic cloves
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper
- ½ – ⅔ cup extra virgin olive oil
- ⅓ cup Parmesan cheese, grated
Instructions
- In a food processor or mini-chopper, pulse toasted pistachios and garlic until coarsely chopped.
- Add basil leaves, lemon juice, salt, and black pepper. Process until you have a paste, about 20 seconds.
- Add olive oil. For a thicker spread, add ½ cup olive oil and pulse until combined but still textured. For a thinner sauce, add ⅔ cup olive oil, pulsing until smooth.
- Add Parmesan cheese and pulse just enough to combine.
- Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed.
- Use right away or store in an airtight container in the refrigerator for up to 3 days.
Notes
- Store pistachio pesto in the refrigerator for up to 3 days.
- For longer storage, freeze in ice cube trays and add Parmesan after thawing.
- Save some salty pasta water to help thin the pistachio pesto and coat noodles perfectly when serving with pasta.
- The lemon juice helps keep this pistachio pesto bright green longer than most pestos.
- Oil will absorb into the nuts and cheese when refrigerated; add another drizzle of olive oil or salty pasta water to thin the pistachio pesto if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sauces
- Method: No Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 tablespoon
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A