Homemade Pistachio Pesto
Pistachio pesto is a six-ingredient sauce that takes five minutes and makes everything you put it on taste like you did something special. Sweeter and richer than classic basil pesto thanks to roasted pistachios, it's the sauce to have in your fridge all summer. Toss it with pasta, spoon it over chicken or meatballs, swirl it on pizza, or just put it in front of people with good bread.
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Servings: 1 cup
INGREDIENTS
- 1 cup roasted unsalted pistachios
- 1 1/2 Tablespoons lemon juice (about 1/2 a lemon)
- 1 garlic clove whole
- 1/2 teaspoon Kosher salt
- 1/2 cup quality extra-virgin olive oil plus more as needed
- 1/2 cup grated parmesan cheese
- 1 1/2 cups basil leaves
INSTRUCTIONS
- Add the pistachios to a food processor or high-speed blender and pulse or blend on high until finely ground. Add the remaining ingredients and blend or pulse until a smooth paste is formed.1 cup roasted unsalted pistachios, 1 1/2 Tablespoons lemon juice, 1 garlic clove, 1/2 teaspoon Kosher salt, 1/2 cup quality extra-virgin olive oil, 1/2 cup grated parmesan cheese, 1 1/2 cups basil leaves
- Taste and add more salt and pepper as needed. You can add 1 Tablespoon of oil or cold water at a time to reach your desired consistency.
- Refrigerate until you’re ready to use.Serve with warm pasta, meatballs, on top of crostini, or on pizza.
Notes
Roasted vs. raw pistachios: Roasted pistachios give you a deeper, nuttier flavor. If yours are raw, toast them in a dry skillet over medium heat for three to four minutes until fragrant, then let cool before blending.
Using salted pistachios: If salted is all you have, hold back the added salt in the recipe and season to taste at the end.
Prevent browning: Pour a thin layer of olive oil over the top of the pesto before sealing the container. This keeps it from oxidizing in the fridge.
Storage: Store in an airtight container in the fridge for up to five days.
Freezing: Spoon into an ice cube tray, freeze solid, then transfer cubes to a freezer bag for up to three months. Thaw at room temperature for 15 minutes before using or add directly to soups.
Consistency: Add water or oil a tablespoon at a time to thin. For a chunkier pesto, pulse less. For silky smooth, blend longer.
Nutrition
Serving: 1batch (about 1 cup) | Calories: 1886kcal | Carbohydrates: 45g | Protein: 42g | Fat: 179g | Saturated Fat: 30g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 112g | Cholesterol: 44mg | Sodium: 2049mg | Fiber: 13g | Sugar: 10g | Vitamin A: 2652IU | Vitamin C: 20mg | Calcium: 646mg | Iron: 7mg
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