5.0 from 6 votes
Pistachio Pesto Recipe
Easy Basil Pistachio Pesto Recipe (Best Homemade!)- it doesn't get easier than this 5-minute pistachio pesto recipe! Bursting with fresh flavors it's one of our favorite ways to enjoy pistachio nuts. Use on pasta, sandwiches, as a dip, and more!
Prep Time
10 mins
Total Time
10 mins
Servings: 12 servings
Calories: 163 kcal
Course:
Side Dish , Condiments
Cuisine:
Italian
Ingredients
- 1 cup shelled pistachios unsalted, you can use raw or raosted
- 1-2 cloves garlic adjust to taste
- 2 ½ cups fresh basil leaves washed
- ½ cup freshly grated Parmigiano cheese
- ¼ cup freshly grated Pecorino cheese
- ½ cup extra virgin olive oil you made a little more
- salt and black pepper to taste
Instructions
- Prepare the ingredients: Peel and crush the clove of garlic. Wash and dry the basil leaves. Grate the Parmigiano and pecorino cheeses.
- Blend the ingredients: In a food processor or blender, combine the shelled pistachios, crushed garlic, fresh basil leaves, grated Parmigiano cheese, grated pecorino cheese, and salt to taste.
- Add olive oil: With the food processor or blender running, gradually pour in the extra virgin olive oil in a steady stream. Continue pulsing until the ingredients are well combined and form a smooth paste. Add a little extra olive oil for a thinner pesto. You may need to occasionally stop and scrape down the bowl's sides or blender pitcher.
- Taste and adjust the seasoning: Once blended, taste the pesto and adjust the seasoning if necessary. Add more salt if desired.
- Serve or store: Transfer the pistachio pesto to a jar or airtight container. You can use it immediately as a sauce for pasta, spread it on toast, a sandwich, or dip. If storing, cover the top of the pesto with a thin layer of olive oil to prevent oxidation and refrigerate. Refrigerate for 5-7 days, or freeze for up to 3 months. Store in ice cube trays or freezer bags for convenience.
- Enjoy your homemade Italian pistachio pesto!
Cup of Yum
Notes
- Use fresh, high-quality ingredients: Opt for fresh basil leaves, good-quality shelled pistachios, and freshly grated Parmigiano and pecorino cheeses for the best flavor. The quality of your ingredients will greatly impact the taste of your pesto.
- Add olive oil gradually: When blending the ingredients, gradually drizzle in the extra virgin olive oil while the food processor or blender is running. This helps emulsify the pesto and achieve a smooth, creamy texture.
- Scrape down the sides: Stop the food processor or blender occasionally to scrape down the sides with a spatula. This ensures that all the ingredients are evenly incorporated and prevents any chunks from being left behind.
- Store properly: Transfer the pesto to an airtight container and cover the surface with a thin layer of olive oil to prevent oxidation. Store it in the refrigerator and use it within a few days for optimal freshness.
Nutrition Information
Calories
163kcal
(8%)
Carbohydrates
3g
(1%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
5mg
(2%)
Sodium
92mg
(4%)
Potassium
127mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
347IU
(7%)
Vitamin C
2mg
(2%)
Calcium
92mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 163
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 5mg | 2% |
| Sodium | 92mg | 4% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 347IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.