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Easy Homemade Pistachio Pesto
This recipe for pistachio pesto was inspired by a trip to Sicily and only takes 15 minutes to make. It's a simple, versatile sauce that adds lots of flavor to quick weeknight meals, but is impressive enough to serve to guests.
Prep Time
15 mins
Servings: 4
Calories: 381 kcal
Course:
Main Course , Condiments
Cuisine:
Italian
Ingredients
- ½ cup shelled pistachios unsalted
- 2 garlic cloves peeled and smashed
- 4 cups fresh basil leaves packed
- ½ cup finely grated Pecorino Romano cheese
- 1 teaspoon kosher salt
- ½ cup extra-virgin olive oil plus more as needed
Notes
- For a more vibrant green color, blend the pistachios, garlic and salt first, then add the basil and olive oil and blend until just combined. Stir in the cheese last.
- Make sure your pistachios are fresh. If they are stale, you can crisp them up in a low oven or toaster oven for 5 minutes. You don’t want them to be toasted, just perked up and crisp.
- Add some lemon zest and a squeeze of lemon juice or lime juice to punch up the flavor and also help preserve the green color.
- Add a splash of water if you prefer a thinner pesto.
Nutrition Information
Calories
381kcal
(19%)
Carbohydrates
6g
(2%)
Protein
8g
(16%)
Fat
38g
(58%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
24g
Cholesterol
13mg
(4%)
Sodium
733mg
(31%)
Potassium
246mg
(7%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1382IU
(28%)
Vitamin C
6mg
(7%)
Calcium
195mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 381
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 6g | 2% |
| Protein | 8g | 16% |
| Fat | 38g | 58% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 24g | 120% |
| Cholesterol | 13mg | 4% |
| Sodium | 733mg | 31% |
| Potassium | 246mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1382IU | 28% |
| Vitamin C | 6mg | 7% |
| Calcium | 195mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.