Sometimes, when I’m wandering through the aisles of my local grocery store, the sight of fresh basil and vibrant pistachios just stops me in my tracks—it’s like they’re calling out to be transformed into something magical. You know that feeling when you find an unexpected gem on Netflix you can’t wait to watch? That’s how I feel about this pistachio pesto. It’s a green, nutty wonderland that dances on your tongue, perfect for when you’re tired of the usual suspects in your pasta line-up.
Steps
- Begin by adding the basil, Parmesan cheese, pistachios, garlic, salt, and pepper to a food processor or blender. Pulse these ingredients together until they are finely chopped.
- While the food processor or blender is running, slowly drizzle in the olive oil. Continue to blend until the mixture is fully combined and smooth, scraping down the sides as necessary.
- Taste the pesto and adjust the seasoning with extra salt and pepper, if needed. You can also add more Parmesan or basil for enhanced flavor.
- Use the pesto immediately or transfer it to a sealed container for storage. Refrigerate for up to 3 days or freeze for up to 3 months for later use.
Ingredients
- 3 cups fresh basil leaves, lightly packed
- 1/2 cup Parmesan cheese, freshly grated
- 1/3 cup pistachios, shelled
- 3 cloves of garlic
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, freshly cracked
- 1/2 cup extra-virgin olive oil
FAQ
- Can I use different nuts instead of pistachios in this pesto recipe?
- Yes, you can substitute pistachios with other nuts like walnuts, pecans, almonds, or pepitas to create a different flavor profile.
- How can I make this pesto recipe vegan?
- To make vegan pesto, replace the Parmesan cheese with 3-5 tablespoons of nutritional yeast, adjusting to taste.
- What is the best way to store pistachio pesto?
- To store pesto, keep it in a sealed container in the refrigerator for up to 3 days. To prolong its freshness and prevent browning, pour a thin layer of olive oil on top or place plastic wrap directly on the surface. For longer storage, freeze pesto in ice cube trays and transfer the frozen cubes to a freezer bag.
- What are some creative ways to use pistachio pesto?
- Pistachio pesto can be used as a sauce for pasta or gnocchi, a dip for fresh vegetables or bread, mixed into mashed potatoes, as a salad dressing, a sauce for pizza or crostini, a garnish for soups, or a finishing sauce for proteins like meat, chicken, or seafood, as well as different cooked vegetables.
- How can I adjust the consistency of the pesto?
- If the pesto is too thick, you can thin it out by adding a few tablespoons of extra olive oil or water until you reach the desired consistency.
Tips
- Season Generously: A common mistake when making pesto is under-seasoning. Be sure to taste your pesto and adjust with additional salt and pepper as needed to enhance the flavors.
- Customize Your Pesto: Feel free to swap out the basil for other greens like arugula or spinach, or use different nuts such as walnuts or almonds, to create a pesto that suits your taste preferences.
- Refrigeration and Freezing Tips: To store pesto in the fridge, place it in a sealed container and add a thin layer of olive oil on top to prevent browning. For longer storage, freeze the pesto in ice cube trays for easy, small-portion use later.
- Adjust Consistency: If your pesto is too thick, gradually add a little more olive oil or water to reach your desired consistency. This will ensure a smooth, spreadable sauce.
Equipment
- Blender or Food Processor
- Measuring Cups
- Ice Cube Trays (for freezing pesto in portions)
