Classic Pistachio Pesto
A modern twist on traditional pesto, this pistachio pesto is rich, nutty, and packed with flavor. Perfect for pasta, pizza, or as a dip, it’s easy to make and full of nutritional benefits.
Ingredients
- 1/2 cup Shelled pistachios Unsalted and roasted for best flavor
- 1/3 cup Grated Parmesan Use nutritional yeast for vegan option
- 1/2 cup Fresh basil leaves Packed tightly
- 2 cloves Garlic Adjust to taste
- 1/4 cup Extra virgin olive oil High-quality for best results
- 1 tbsp Lemon juice Freshly squeezed
- - To taste Salt Adjust as needed
- - To taste Black pepper Freshly ground
Instructions
Toast the Pistachios (Optional):
- Lightly toast the pistachios in a dry pan over medium heat for 2-3 minutes until fragrant. Let them cool before using.
Combine Ingredients in a Food Processor:
- Add the pistachios, basil, garlic, Parmesan (or nutritional yeast), and lemon juice to a food processor. Pulse until coarsely chopped.
Stream in Olive Oil:
- While the food processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
Season and Adjust:
- Taste the pesto and season with salt and black pepper. Adjust the consistency by adding more olive oil if needed.
Serve or Store:
- Transfer the pesto to a jar or airtight container. Use immediately or store in the fridge for up to a week.
Notes
- Vegan Option: Replace Parmesan with nutritional yeast for a vegan-friendly version.
- Storage: Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Serving Suggestions: Toss with pasta, spread on sandwiches, use as a pizza base, or serve as a dip for veggies.
- Nut-Free Option: Substitute pistachios with sunflower seeds or pumpkin seeds for a nut-free alternative.
