Pistachio Pesto
This simple basil pistachio pesto recipe is easy to make in the blender or food processor, and loaded up with the best fresh flavors.
Servings: 12
Ingredients
- 2 cups shelled pistachios
- 4 cloves garlic
- 2 cups basil leaves washed and dried
- 2 cups parsley leaves washed and dried
- 1 cup olive oil
- 1 medium lemon about 1/3 cup
- 2 tsp salt
- 1 tsp freshly ground pepper
Instructions
- In the bowl of a food processor, process the pistachios and garlic for about 30 seconds (just to break them up a bit)
- Add in the basil and parsley leaves and process again (for about 1-2 minutes or until the nuts, garlic and herbs come together).
- With the motor running, stream the olive oil through the feed tube slowly until it's all incorporated.
- Remove the top of the food processor and scrape down the sides. Add in the lemon juice and salt/pepper and then process again to make sure all the ingredients are mixed well.
- Pour into a container and keep refrigerated for 2-3 weeks (can also be frozen for up to 6 months) - *see notes below
Notes
You can add a bit or grated Parmigiano Reggiano if you like. Some recipes for pistachio pesto add this but, it's my feeling that it was added when the recipe was adapted here in North America (in Sicily, where this recipe originated, they don't use Parmigiano that often).
You can halve this recipe if you like.
You can freeze this in ice cube trays to make portioning easier.
If you are keeping it in the fridge, make sure you pour extra oil on the top to ensure it doesn't spoil.