Pistachio Pesto Recipe

Pistachio pesto has a gorgeous green color and a slightly sweet, buttery flavor, unlike traditional pesto prepared with pine nuts. It just takes ten minutes to prepare and only needs a food processor and a few ingredients. It’s also quite adaptable and may be modified to accommodate vegan or dairy-free diets. This variation of pesto offers a lot of flavor and gourmet flare with little work, making it a great choice if you’re looking for something unique.

Pistachio Pesto Recipe

Recipe by Chef Sadat KhizarCourse: CondimentCuisine: Italian

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

220

kcal

Pistachio Pesto Recipe

Ingredients

• 1 cup shelled pistachios

• 1 cup fresh basil leaves

• 1/2 cup grated Parmesan cheese

• 2–3 garlic cloves

• 1/2 cup extra-virgin olive oil

• 1–2 tablespoons lemon juice

• Salt, to taste

• Freshly ground black pepper, to taste

• 2–4 tablespoons water

Directions

• For a deeper flavor, lightly toast the pistachios in a dry skillet over medium heat for 2–3 minutes. Let them cool.
• In a food processor, combine the pistachios, basil leaves, garlic, and Parmesan cheese. Pulse until coarsely chopped.
• With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Scrape down the sides as needed.
• Add lemon juice, salt, and pepper to taste. Pulse again to mix.
  
• If the pesto is too thick, add a little water (1 tablespoon at a time) until desired texture is reached.
  
• Use immediately or store in an airtight container in the fridge for up to a week. For longer storage, freeze in portions.

Recipe Video

Serving Suggestions

This pistachio pesto goes well with many different foods. Here are some delicious suggestions to consider:

• For a quick and tasty supper, toss with pasta such as orecchiette, penne, or linguine.
• Spread on sandwiches or toast for a taste boost.
• Use as a garnish for roasted potatoes or drizzle over grilled veggies.
• Serve with seafood, like grilled salmon, scallops, or shrimp.
  

Storage Suggestions

To maintain the flavor and freshness of your pistachio pesto:

• Refrigerate: Keep for up to 5–7 days in an airtight container. To maintain color and flavor, drizzle a light coating of olive oil over the top.
• Freeze: Transfer the cubes to a freezer-safe bag after pouring into ice cube trays and freezing. This makes it ideal for last-minute dinners or single servings as you can thaw only what you need.
• Steer clear of overheating: Reheat the pesto slowly rather than directly on high heat, as this might dilute its flavor and color.

FAQs

Is it possible to prepare pistachio pesto without cheese?
A: Indeed! Just leave out the Parmesan or, for a vegan or dairy-free variation, use nutritional yeast.

Is it necessary for me to roast the pistachios?
A: Toasting is not required, however it is advised as it gives the pesto more depth and a nutty flavor.

Is it possible to use herbs other than basil?
A: Definitely. For varying flavor profiles, try using arugula, mint, or a combination of basil and parsley.

What can I do to keep the pesto from browning?
A: To slow oxidation, add a little lemon juice and cover with a coating of olive oil.

What sort of pistachios ought to be used?
A: For optimal effects, use shelled, unsalted pistachios. The pesto may become very salty if the pistachios are salted.