Basil pesto is a classic Italian sauce for the famous pasta that I usually love to make. However, today, I’m not going to whip up this traditional sauce. Instead, I’ve decided to go with Pistachio Pesto, mainly because I’m out of pine nuts. Pistachio pesto is a delightful alternative that uses pistachios instead of pine nuts. It brings a slightly sweet, nutty flavor and a creamy texture that I find absolutely irresistible. This variation not only adds a unique twist to the dish but also makes it wonderfully rich and satisfying. I can’t wait to see how it turns out!
This pistachio sauce is incredibly versatile. You can toss it with pasta or pizza, use it as a sandwich spread, or serve it as a dip with bread or veggies. It’s one of the best pistachio recipes I’ve ever tried! Here’s how to make the Pistachio Pesto at home:
Ingredients Pistachio pesto
- 1 cup unsalted shelled pistachios
- 2 cups fresh basil leaves (packed)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Prep the Ingredients:
- Toast the pistachios in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are fragrant. Let them cool.
- Wash and dry the basil leaves.
- Blend:
- In a blender or food processor, combine the toasted pistachios, basil leaves, grated Parmesan cheese, and garlic cloves. Pulse until the mixture is finely chopped.
- With the blender/food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined.
- Add the lemon juice and season with salt and pepper to taste. Blend again to combine.
- Adjust:
- If the pesto is too thick, you can add a bit more olive oil or a splash of water to reach your desired consistency.
- Serve:
- Use immediately or store in an airtight container in the refrigerator for up to a week.
note
From this recipe, you can make other pistachio sauce versions by adjusting the ingredients:
- Kale pistachio pesto: 1 cup fresh basil leaves (packed) – 1 cup fresh kale leaves (packed)
- Spinach pistachio pesto: 1 cup fresh basil leaves (packed) – 1 cup fresh spinach leaves (packed)
- Avocado pistachio pesto: 1 ripe avocado, peeled and pitted – 1/4 cup extra virgin olive oil
- Cilantro/parsley pistachio pesto: replace basil with cilantro/parsley
Pistachio Pesto
Ingredients
- 1 cup unsalted shelled pistachios
- 2 cups fresh basil leaves packed
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Toast the pistachios in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are fragrant. Let them cool.
- Wash and dry the basil leaves.
- In a blender or food processor, combine the toasted pistachios, basil leaves, grated Parmesan cheese, and garlic cloves. Pulse until the mixture is finely chopped.
- With the blender/food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined.
- Add the lemon juice, and season with salt and pepper to taste. Blend again to combine.
- If the pesto is too thick, you can add a bit more olive oil or a splash of water to reach your desired consistency.
- Use immediately or store in an airtight container in the refrigerator for up to a week.
