you're making mealtime meaningful.
If there’s anything more Italian than pesto I’d like to see it. This flavor-packed sauce goes on so many dishes beautifully, and can make a meal really special. It can be expensive to buy pre-made and it can be hard to source everything for a traditional pesto at the supermarket. This pistachio pesto is easy to make and you won’t be left searching around the grocery for something that isn’t there.
Your typical pesto is made from a combination of fresh basil leaves, olive oil, a few spices, garlic, and some parmesan cheese that’s combined with pine nuts. Pine nuts have a very specific flavor and a soft texture that make them ideal for making pesto. But, many grocery stores don’t even carry them.
When they do have them in stock I have found that because they aren’t a very popular type of nut they can sit on the shelf for a long time. Sadly, I’ve unknowingly brought home a bag of bad pine nuts more than once. They can also be pretty expensive. The solution is to use pistachios instead!
These nuts are soft and have a mild flavor that goes well with the rest of the ingredients. And while they aren’t as cheap as peanuts, they are still an affordable option here. When possible I like to buy the store brand of the shelled variety to save money, but also time.
Throw everything into the food processor and in just a few minutes you’ve got enough fresh pesto to dress an entire box of pasta with some to spare for later.
It’s ideal on pasta with a few pieces of tomato and maybe some fresh mozzarella. I like to spread the leftovers on toast in the morning for a special treat, too!
The freshness of the basil when you make pesto at home does take on a slightly more anise flavor than store bought pesto, probably because it hasn’t had time to sit on a shelf. But, it’s this extra flavor in the fresh version that makes it taste like you ordered something from a high end Italian eatery. If you have strong love of basil like I do don’t pass this pistachio pesto up!
Pistachio Pesto
Yield(s): Makes 1 1/4 cups
10m prep time
Diet: Vegetarian, Gluten-Free
you're making mealtime meaningful.
Ingredients
- 1/2 cup freshly grated parmesan
- 1/3 cup shelled pistachios
- 4 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon freshly-cracked black pepper
- pinch red pepper flakes
- 4 1/2 cups (2-3 oz) lightly-packed fresh basil leaves
- juice of 1/2 lemon
- 1/2 cup extra-virgin olive oil
Preparation
- In a food processor pulse together parmesan, pistachios, garlic, salt, black pepper, and red pepper flakes until evenly chopped. Add basil and pulse until paste forms, scraping down the sides occasionally.
- Drizzle in lemon juice. With processor running add in olive oil slowly. Run until a uniform emulsion forms. There will still be texture to the pesto, but there should be no unincorporated ingredients.
- Serve over pasta, on soups, sandwiches, potatoes, or any other savory dishes you like. Refrigerate any unused portions.
Recipe adapted from Gimme Some Oven.
