Pistachio Pesto

5 from 1 vote

This pistachio pesto recipe replaces traditional pine nuts with pistachios. The change is subtle but distinctive, and it’s full of the vibrant, textural pesto flavor you know and love!

Prep Time5

Cook Time0

Total Time5

Course: Appetizer, Condiment, Sauce

Cuisine: American

Servings:

Author: Julie Blanner

Ingredients

2 cups basil fresh, tightly packed
2 tablespoons pistachios
1 tablespoon minced garlic 2-3 garlic cloves
¼ cup parmesan cheese fresh grated
¼ teaspoon salt
¼ teaspoon black pepper
½ cup extra virgin olive oil

Instructions

Add basil, pistachios, garlic, parmesan, salt and pepper to a blender or food processor.
Slowly drizzle in the olive oil as you blend the other ingredients.
Store in a container with an airtight lid, or follow the tips below to freeze your pesto.

Notes

To prolong the life of your fresh basil, trim the stems much like you would fresh flowers. Add to a jar or vase of water.
This recipe makes about 3/4 cup of pesto.

How to Store

Room Temperature – This pesto can sit out at room temperature for up to two hours while serving. After that, it should be refrigerated to preserve freshness.
Refrigerate – Transfer to an airtight container. Adding a layer of olive oil prevents the basil from oxidizing. Pesto keeps in the refrigerator for up to a week.
Freeze – Freeze pesto in an ice cube tray (or sheet pan), then transfer to a freezer bag. Frozen pesto stores very well for up to six months. To use, simply defrost the cubes in your refrigerator overnight, or stir the cubes directly into hot pasta for the easiest sauce.