Pistachio Pesto
A delightful twist on the classic basil pesto, offering a rich, nutty flavor profile. It is a creamy, luxurious spread that can elevate pasta dishes, serve as a dip, or enhance sandwiches and salads. Its unique taste and texture make it an excellent choice.
Nutrition
Calories: 180kcal
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.
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