Pistachio Pesto

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A small twist on the classic pesto that is guaranteed to make you happy! By replacing pine nuts with pistachios, this pesto gets a rich, creamy nut flavor. Delicious as a dip, with a caprese salad, or stirred into your favorite pasta.

A small twist on the classic pesto that is guaranteed to make you happy! By replacing pine nuts with pistachios, this pesto gets a rich, creamy nut flavor. Delicious as a dip, with a caprese salad, or ...
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Ingredients

What do you need?
Quantity: 4P

1 bunch of basil
80 g pistachios (unsalted, shelled)
110 g Parmesan cheese, grated
2 cloves of garlic
Zest and juice of 1 lemon
Pepper and salt, to taste
4 tbsp olive oil
A splash of water (if needed)

1 bunch of basil
80 g pistachios (unsalted, shelled)
110 g Parmesan cheese, grated
2 cloves of garlic
Zest and juice of 1 lemon
Pepper and salt, to taste
4 tbsp olive oil
A splash of water (if needed)

Preparation method

How do you make this?

Preparation: Make sure the pistachios are shelled and the basil is clean and dry.

Mixing: Place the basil, pistachios, Parmesan cheese, garlic, lemon zest, and juice in a food processor. Add the olive oil.

Blending: Blend until you have a coarse pesto. Add a small splash of water if the mixture is too thick to blend.

Seasoning: Season with pepper and salt and mix briefly again.

Tips

Use unsalted pistachio nuts for better control over the taste.

Store the pesto in a well -sealed jar in the fridge (maximum 1 week) or freeze it in small portions for longer shelf life.

Also try this pesto as a topping on grilled vegetables or as a seasoning in a sandwich.

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If you recreated this recipe and it was delicious, definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy your meal.