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Pistachio Pesto

Make pistachio pesto in just 15 minutes! Toasted pistachios, fresh basil, and Parmigiano create a rich, vibrant sauce perfect for pasta, meats, or sandwiches.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 5 -6 Bowls
Ingredients Method

Ingredients
  

  • Half a cup of pistachios
  • A quarter cup of pine nuts optional
  • 2-4 cloves of garlic
  • A cup and a half to two cups of fresh basil leaves
  • 1/2 cup of high-quality extra virgin olive oil
  • Salt to taste
  • Parmigiano Reggiano freshly grated

Method
 

  1. Toast pistachios (and pine nuts, if using) in a dry skillet until fragrant. Peel garlic and wash/dry basil.
  2. In a food processor, pulse garlic with a little olive oil. Add nuts and pulse until coarse.
  3. Add basil and Parmigiano Reggiano; pulse until combined.
  4. With processor running, slowly drizzle in remaining olive oil, scraping sides as needed.
  5. Thin with more oil or water if needed. Season with salt.
  6. Use immediately or store in fridge with a thin layer of olive oil on top (up to 1 week).