5-Minute Pistachio Pesto Recipe with Basil
Ever had a green sauce change your life? This Italian pistachio pesto recipe with basil is more than a trendy pasta sauce. It’s rich, creamy, packed with flavor and comes together in just 5 minutes. Whether you’re cooking for friends, family, or your solo Friday night dinner, this pistachio basil pesto will turn any meal into something special.
Servings: 4 servings
Calories: 232kcal
Equipment
- 1 Food processor, food chopper or a mortar and pestle
Ingredients
- ½ cup pistachios shelled, roasted, unsalted, see note#1
- 1 cups fresh basil leaves rinsed and dried
- ½ cloves garlic see note#2
- ¼ cup Parmesan cheese freshly grated , see note#3
- ¼ cup extra virgin olive oil mild, see note#4
- 1 pinch Lemon zest or lime, optional
- 1 pinch salt or to taste
Instructions
With a Food Processor or Chopper:
- Transfer the pistachios, garlic clove, lemon zest, salt and olive oil to the bowl of your food processor. Blend until it becomes a rough paste (or blend some more for a creamier texture, this will depend on your preference). Stop and scrape the bowl a few times.
- Add the basil leaves and blend until finely chopped. If the pesto is too thick, add another tablespoon of olive oil.
- Add the Parmesan cheese and blend until combined. Taste and adjust the flavor by adding salt, more cheese, olive oil or a squeeze of lemon juice. Transfer to a jar.
In a mortar (traditional, more than 5 minutes):
- Pound the garlic with a pinch of salt until it becomes a paste.
- Add the pistachios. Use a circular motion to grind them into a chunky paste (or the consistency you prefer).👉 First beat the nuts with the pestle to break them, then use a rotation motion to cream them.
- Add the fresh basil leaves in batches and grind until you get a vibrant green paste.
- Add grated Parmesan and mix it in well.
- While stirring with the pestle, slowly add olive oil until you get your desired consistency. Taste and adjust: add more salt, cheese, or oil if needed.
Video
Notes
Note #1: Usalted pistachios work best. If salted, omit the salt or add to taste.
Note #2: Italian pesto is not very garlicky. Double the amount of garlic for stronger flavor.
Note #3: For a more intense flavor use a mix of Pecorino Romano cheese and Parmigiano Reggiano.
Note #4: The olive oil should be mild or the pistachio pesto may taste bitter. If you only have a strong olive oil, you can mix it with a neutral oil.
➡️ Thoroughly clean the fresh basil. First rinse well with tap water, then fill a large bowl with water and swish the leaves to remove any remaining grit. Transfer to a salad spinner and dry thoroughly or pat dry gently with kitchen paper.
➡️ If you use a large food processor, you may have to double the recipe to blend it properly, or scrape the bowl with a spatula more than a few times.
➡️ For chunkier texture make this pesto by chopping all the ingredients using a cutting board and a sharp knife (a mezzaluna works best for this).
➡️ Italian nonnas never make pesto using a scale (or even measuring cups). It is traditionally made to taste, based on the ingredients at hand. So, taste and adjust the amounts to your liking.
Continue reading below for how to make pasta with pistachio pesto ⬇️.
Storage
Transfer the pesto in a narrow, air-tight container and store in the refrigerator for up to 3 days. Cover it with a thin layer of olive oil to protect it from oxygen. You can also freeze it in snack-sized food bags or ice cube trays for up to six months. Thaw and toss with pasta, gnocchi or add in soups.You May Also Like:
Nutrition
Calories: 232kcal | Carbohydrates: 5g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 4mg | Sodium: 111mg | Potassium: 182mg | Fiber: 2g | Sugar: 1g | Vitamin A: 429IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 1mg
