Easy Homemade Pistachio Pesto
This recipe for pistachio pesto was inspired by a trip to Sicily and only takes 15 minutes to make. It's a simple, versatile sauce that adds lots of flavor to quick weeknight meals, but is impressive enough to serve to guests.
Servings: 4
Calories: 381kcal
Ingredients
- ½ cup shelled pistachios unsalted
- 2 garlic cloves peeled and smashed
- 4 cups fresh basil leaves packed
- ½ cup finely grated Pecorino Romano cheese
- 1 teaspoon Kosher salt
- ½ cup extra-virgin olive oil plus more as needed
Instructions
- Add the pistachios, garlic, basil, Pecorino Romano and salt to the bowl of a food processor and pulse until coarsely chopped.
- Slowly add the olive oil and blend until smooth, but still has some texture remaining.
- Transfer to a jar, top with more olive oil and use as desired or toss with hot pasta and a little bit of pasta water until it forms a sauce.
Notes
- For a more vibrant green color, blend the pistachios, garlic and salt first, then add the basil and olive oil and blend until just combined. Stir in the cheese last.
- Make sure your pistachios are fresh. If they are stale, you can crisp them up in a low oven or toaster oven for 5 minutes. You don’t want them to be toasted, just perked up and crisp.
- Add some lemon zest and a squeeze of lemon juice or lime juice to punch up the flavor and also help preserve the green color.
- Add a splash of water if you prefer a thinner pesto.
Nutrition
Calories: 381kcal | Carbohydrates: 6g | Protein: 8g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 13mg | Sodium: 733mg | Potassium: 246mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1382IU | Vitamin C: 6mg | Calcium: 195mg | Iron: 2mg
