Pistachio Pesto Recipe
Quick and easy Pistachio Pesto Recipe made with fresh basil, pistachios nuts, parmesan, lemon juice and garlic, takes less than 10 minutes to make. It's perfect for pasta, sandwiches, pizza, toasts, salads, as a dip and so much more!
Equipment
- digital scale
- food processor
INGREDIENTS
- 2 cups (55g) basil leaves packed
- ⅓ cup (36g) grated parmesan
- ¼ cup (36g) pistachio nuts
- 1 to 2 garlic cloves
- 1 to 2 tablespoon lemon juice freshly squeezed
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon crushed red pepper (optional)
- ⅛ teaspoon black pepper
- ⅓ to ½ cup (67 to 100g) olive oil (depeneding on desired consistency)
Instructions
- To the bowl of a food processor, add basil leaves, parmesan cheese, pistachio nuts, garlic cloves, lemon juice, crushed red pepper, salt and black pepper.2 cups (55g) basil leaves⅓ cup (36g) grated parmesan¼ cup (36g) pistachio nuts1 to 2 garlic cloves1 to 2 tablespoon lemon juice¼ teaspoon salt (or to taste)¼ teaspoon crushed red pepper (optional)⅛ teaspoon black pepper
- Pulse until the mixture is finely chopped.
- With the food processor running, slowly drizzle in olive oil until you reach your desired consistency. Taste and adjust the seasoning if needed. Enjoy right away or store in an airtight container, in the fridge for up 5 days.⅓ to ½ cup (67 to 100g) olive oil
Notes
Parmesan - Instead of grating my parmesan wedge, I saved a step by adding chunks of parmesan cheese right into the food processor. Use a kitchen scale to weigh out 36 grams.
Storage - Store pesto in an airtight container, in the fridge for up to 5 days. To prevent pesto from turning brown as it sits, squeeze a bit of lemon juice or pour some oil over the top.
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