Pistachio Pesto
This Pistachio Pesto is a creamy, flavorful sauce made with pistachios, fresh herbs, Parmesan, and olive oil. Perfect for pasta, sandwiches, crostini, or as a delicious spread and dip.
Servings: 1 cup
Calories: 1467kcal
Ingredients
- 4¼ ounces shelled pistachios (unsalted)
- 3 fresh basil leaves
- 1 clove garlic finely chopped
- 1 pinch salt
- ⅓ cup olive oil (divided)
- 3.5 tablespoons freshly grated parmigiano
- 3.5 tablespoons pecorino
Instructions
- Boil the shelled pistachios in pot of boiling water for approximately 3-4 minutes. Drain, the nuts then rub them with a clean cloth to remove all the skin.
- In a blender or food processor add the pistachios, basil leaves, garlic clove, salt and half the olive oil, blend everything, stopping and starting (so the machine doesn't overheat) add the remaining oil add the parmigiano and pecorino, continue to blend until you have a slightly grainy but creamy consistency. If too thick then add a tablespoon or more of oil or water or until you reach your desired thickness. Taste and adjust the salt. Enjoy!
Notes
If you wish you can add a dash or two of black pepper.
Store pistachio pesto in an airtight jar with a thin layer of olive oil on top to keep the surface from browning. It will keep in the fridge for up to a week.
To freeze, spoon the pesto into an ice cube tray and freeze until solid, then transfer the cubes to a freezer bag. They will keep for up to 3 months. Thaw cubes in the fridge or drop them straight into hot pasta.
Nutrition
Calories: 1467kcal | Carbohydrates: 36g | Protein: 37g | Fat: 136g | Saturated Fat: 23g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 85g | Cholesterol: 30mg | Sodium: 538mg | Potassium: 1270mg | Fiber: 13g | Sugar: 10g | Vitamin A: 680IU | Vitamin C: 5mg | Calcium: 534mg | Iron: 6mg | Phosphorus: 826mg