Pistachio Pesto
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
12 mins
-
Cook Time
12 mins
-
Total Time
20 mins
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Servings
5
-
Calories
717 kcal
-
Course
Condiments
-
Cuisine
Italian
Pistachio Pesto
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This homemade pistachio pesto recipe makes the ultimate pasta dish —Creamy, nutty, loaded with flavor, and ready in just 20 minutes!
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Ingredients
- 7 oz shelled unsalted pistachios raw or dry roasted
- zest of ½ lemon
- 2 tablespoon peeled almonds optional
- ½ garlic clove optional
- ½ cup Parmesan Cheese grated
- 10 basil leaves
- ½ cup water warm
- ⅓ cup extra-virgin olive oil
- Sea salt and black pepper to taste
- 14 oz pasta such as rigatoni, penne or bucatini
- 2 tablespoon sun-dried tomatoes chopped, optional
Instructions
- To make pistachio pesto, start by filling a small pot with water and bringing it to a boil. Add the shelled pistachios and cook for 1 minute to soften the skins. Drain the pistachios, transfer them to a bowl with cold water and ice for a few minutes, then drain again. Rub off the skins with a clean kitchen cloth.
- Place peeled pistachios, lemon zest, almonds, garlic, Parmesan, and basil into a small food processor. Pour in the warm water and blend until smooth, gradually drizzling in the olive oil. Adjust seasoning to taste.
- Bring a large pot of lightly salted water to a boil, then add the pasta and cook according to the package directions.
- Drain the pasta 2 minutes before the suggested cooking time, for al dente pasta. Reserve 2 tablespoons of pasta cooking water.
- Transfer the drained pasta to a large bowl and toss it with the pistachio pesto, adding a splash of reserved pasta water as needed for a creamier texture. Finish with chopped sun-dried tomatoes and a sprinkle of freshly cracked black pepper, if desired. Serve immediately.
Notes
- How to store pistachio pesto
- Fridge: Store pistachio pesto in an airtight container in the refrigerator, it will keep well for up to 4 days.
- Freezer: This pesto freezes wonderfully! Simply portion it into freezer-safe containers and store in the freezer for up to 1 month.
- Reheat: I recommend reheating it on the stove and add a little fresh cream or warm water to keep its creaminess.
Nutrition Information
Show Details
Calories
717kcal
(36%)
Carbohydrates
73g
(24%)
Protein
23g
(46%)
Fat
39g
(60%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
Monounsaturated Fat
22g
Cholesterol
7mg
(2%)
Sodium
172mg
(7%)
Potassium
686mg
(20%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
241IU
(5%)
Vitamin C
2mg
(2%)
Calcium
192mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 717 kcal
% Daily Value*
| Calories | 717kcal | 36% |
| Carbohydrates | 73g | 24% |
| Protein | 23g | 46% |
| Fat | 39g | 60% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 22g | 110% |
| Cholesterol | 7mg | 2% |
| Sodium | 172mg | 7% |
| Potassium | 686mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 192mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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