MAKES: 1 cup (240 ml) | PREP TIME: 5 minutes
Ingredients
1 cup (240 ml) (125 grams) raw shelled pistachios
2 cloves garlic, roughly chopped
1 cup (240 ml) (25 grams) fresh basil leaves
½ to 1 cup (120 to 240 ml) extra virgin olive oil (see Note)
3 tablespoons (45 ml) freshly squeezed lemon juice
pinch of fine-grain sea salt and freshly ground black pepper
Process
Place the pistachios in a food processor and pulse until they are broken down into small pieces. Add the garlic and basil and turn the food processor on. While the food processor is running, slowly add the olive oil until the pesto is thickened to your liking. Add the lemon juice, salt, and pepper and pulse once more to combine. Store in an airtight container in the fridge. Use within 1 week.
Note: For a thick pesto, use only ½ cup (120 ml) extra virgin olive oil. For a thin pesto, use 1 cup (240 ml) extra virgin olive oil.
More Recipes You'll Love
Pistachio pesto trades pine nuts for raw pistachios and turns out thicker, greener, and far more interesting than anything from a jar. Basil and lemon keep it bright while garlic gives it backbone. Five minutes in the food processor makes a cup that lasts the week.
Pro Tips
- Pulse the pistachios to small pieces before adding the basil; blending everything at once leaves uneven nut chunks.
- Stream the olive oil in while the processor runs - that is what emulsifies the pesto instead of leaving it oily and separated.
- Use 1/2 cup oil for a thick pesto that clings to zucchini noodles, or the full cup for a pourable sauce.
- Pick pistachios that are bright green and plump; soft, yellowing nuts taste flat in the finished pesto.
Frequently Asked Questions
How long does pistachio pesto keep?
One week in an airtight container in the fridge. Press plastic wrap onto the surface so it does not darken.
Can I freeze it?
Yes - freeze it in an ice cube tray for single portions and thaw overnight in the refrigerator.
What should I serve it with?
It is the dressing for Creamy Pesto Chicken Salad, and it clings beautifully to zucchini noodles or grilled chicken.
Recipe Card
Ingredients
Method
- Place the pistachios in a food processor and pulse until they are broken down into small pieces.
- Add the garlic and basil and turn the food processor on.
- While the food processor is running, slowly add the olive oil until the pesto is thickened to your liking.
- Add the lemon juice, salt, and pepper and pulse once more to combine. Store in an airtight container in the fridge. Use within 1 week. Note: For a thick pesto, use only ½ cup (120 ml) extra virgin olive oil. For a thin pesto, use 1 cup (240 ml) extra virgin olive oil.
