Pistachio Basil Pesto Blend (Printable Page)

Nutty pistachio and fresh basil come together in a vibrant sauce for pasta or veggies.

# What You'll Need:

→ Nuts & Seeds

01 - 1 cup shelled unsalted pistachios

→ Herbs & Aromatics

02 - 2 cups fresh basil leaves, packed
03 - 2 garlic cloves, peeled

→ Cheese

04 - 1/3 cup grated Parmesan cheese

→ Liquids

05 - 1/2 cup extra-virgin olive oil

→ Seasoning

06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ Optional

08 - 1 tablespoon fresh lemon juice

# Step-by-Step Guide:

01 - Place the pistachios, basil leaves, and garlic in a food processor. Pulse until finely chopped.
02 - Add the Parmesan cheese, salt, and pepper. Pulse a few more times to combine.
03 - With the processor running, slowly drizzle in the olive oil until the mixture becomes a smooth, spreadable paste.
04 - Taste and add lemon juice if desired, pulsing briefly to combine.
05 - Use immediately, or store in an airtight container in the refrigerator for up to 5 days.

# Expert Tips:

01 -
  • Unique Texture: Pistachios offer a buttery, hearty base that sets this pesto apart.
  • Vibrant Aesthetic: The combination of fresh greens creates a stunning visual for pasta or appetizers.
  • No-Cook Simplicity: A gourmet sauce that is ready in just 10 minutes using a food processor.
02 -
  • Brightness: Adding the optional lemon juice helps brighten the flavors and keeps the green color vibrant.
  • Storage: Store in an airtight container for up to 5 days; adding a thin layer of olive oil on top can prevent browning.
  • Versatility: Try using this as a sandwich spread for an extra layer of nutty depth.
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