Pistachio Pesto Recipe

Easy pistachio pesto recipe made with fresh basil, Parmesan, garlic, and olive oil for a nutty, vibrant twist on classic pesto. Perfect for pasta, sandwiches, or grilling.

Course Appetizer, Condiment, Grilling, sauce, Side Dish

Cuisine American, Italian, Mediterranean

Keyword creamy, easy, party food, pistachio pesto, quick

Prep Time 10

Servings cups

Calories 1144kcal

Author Bon Appeteach

Ingredients

3 cups Fresh Basil packed
1 cup Shelled Pistachios unsalted or lightly salted
1/2 cup Freshly Grated Parmesan Cheese
3 Garlic Cloves
1 Lemon zested and juiced
1/2 tsp Kosher Salt may need to adjust to taste
1/2 tsp Black Pepper
1 cup Olive Oil

Instructions

Add the basil leaves, pistachios, Parmesan cheese, garlic, fresh lemon juice, lemon zest, kosher salt, and black pepper to the food processor bowl.
Pulse several times until everything is finely chopped, scraping down the sides of the bowl as needed.
With the food processor running, slowly stream in the extra virgin olive oil until the pesto becomes smooth and creamy.
Scrape down the sides again and process until your desired consistency is reached.
Taste and adjust with additional salt, black pepper, fresh lemon juice, or Parmesan as desired.

Notes

Refrigerator storage: Store in an airtight container for up to 5 days. Pour a thin layer of olive oil over the top of the pesto to prevent browning before sealing.
Freezer storage: Freeze in ice cube trays, then transfer to a zip-top freezer bag or freezer-safe container for up to 3 months.
Great uses: Toss with al dente pasta and a splash of pasta water, spread on crostini, spoon over burrata, drizzle over grilled chicken, or use as a pizza sauce base.

Nutrition