Pistachio Pesto Recipe
Pistachio pesto made with fresh basil, roasted pistachios, Parmesan, and lemon. Comes together in about 5 minutes and keeps in the fridge all week.
Servings: 8 servings
Ingredients
- 2 cups fresh basil leaves packed
- ½ cup shelled roasted pistachios unsalted
- 2 garlic cloves
- ¼ cup freshly grated Parmesan cheese
- ¼ cup fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra-virgin olive oil
Instructions
- Add the basil, pistachios, garlic, and Parmesan cheese to a food processor. Pulse until finely chopped.
- Add the lemon juice, salt, and black pepper. Pulse again until combined.
- With the food processor running, slowly stream in the olive oil until smooth and creamy.
- Taste and adjust seasoning as needed. Use immediately or store in an airtight container in the refrigerator. Makes about 1 cup of pesto.
Notes
My Top Tip: Pulse first, then blend. Pulsing helps break everything down evenly before you add the olive oil.
Storage: Store the pistachio pesto in an airtight container for up to 5 days. I recommend covering the top with a thin layer of olive oil to keep the pesto greener and prevent the top from oxidizing in the fridge. A layer of plastic wrap also works.
Freezing: I like to freeze pesto in ice cube trays so I can use a little at a time. It'll keep in the freezer for up to 6 months.
Nutrition
Serving: 2tablespoons | Calories: 181kcal | Carbohydrates: 4g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 3mg | Sodium: 201mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg
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