Pistachio Pesto with Basil
Pistachio pesto is a Sicilian version of classic basil pesto. The pistachios create a buttery flavor and subtle sweetness. Made with pistachios, basil, garlic, lemon, and olive oil, this recipe can be tossed with pasta, spread on sandwiches, or spooned on roasted vegetables. or served with bread.
Servings: 8 servings
Calories: 221kcal
Equipment
- 1 small food processor
- 1 small spoon or spatula for scraping
- 1 microplane for zesting
Ingredients
- 1 cup shelled pistachios
- 1 cup packed fresh basil leaves
- 1 small garlic clove
- ½ cup olive oil
- ¼ cup grated parmesan or dairy-free parmesan / 1 tbsp nutritional yeast
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Toast the Pistachios: Start by toasting the pistachios in a dry skillet for 3-4 minutes. This step will deepen their flavor.
- Blend the Base: In a food processor, pulse pistachios and garlic until they are roughly chopped. Add basil, lemon zest, and lemon juice. Pulse again.
- Stream in the Olive Oil: With the processor running, slowly add olive oil until the pesto smoothens, but still textured. If you want a creamier texture, continue to add olive oil in small increments until you achieve your desired consistency.
- Fold in the Cheese: Add Parmesan and pulse just once or twice. Taste and adjust salt to your taste. Note: You want it slightly looser than you think — it will thicken in the fridge.
Nutrition
Calories: 221kcal | Carbohydrates: 5g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 3mg | Sodium: 55mg | Potassium: 177mg | Fiber: 2g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg