Pistachio Pesto
Skip the pine nuts! Pistachio pesto is creamier, cheaper, and just as fast. Toss it with pasta, chicken, or veggies for an easy dinner win.
Servings 1 Cup
Equipment
Ingredients
- 2 cups fresh basil leaves packed
- ½ cup pistachios shelled, salt roasted
- ½ cup grated Parmesan cheese
- 3 cloves garlic
- ½ cup olive oil
- 1 tsp kosher salt if needed
Instructions
- Add the basil, pistachios, Parmesan, garlic, and kosher salt to a food processor. Pulse until coarsely chopped, scraping down the sides once.
- With the processor running, slowly stream in the olive oil until the pesto is smooth but still has a little texture.
- Taste and add salt only if needed. Use immediately or store with a thin layer of olive oil on top.
Notes
Tips for Storing
- Refrigerate in an airtight container for up to 5 days. Pour a thin layer of olive oil over the top to keep the surface from browning.
- Press plastic wrap directly onto the pesto before sealing the container. Less air contact means greener pesto.
- Freeze in ice cube trays, then transfer the frozen cubes to a freezer bag for up to 3 months. One cube is perfect for a single serving of pasta.
- Thaw frozen pesto in the fridge overnight or drop a cube straight into hot pasta and let it melt.
- Never simmer pesto on the stove. Heat dulls the color and flavor, so warm it gently with hot pasta or spoon it over food right before serving.
Nutrition
Calories: 1535kcal | Carbohydrates: 27g | Protein: 29g | Fat: 150g | Saturated Fat: 26g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 97g | Cholesterol: 44mg | Sodium: 3207mg | Potassium: 902mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3221IU | Vitamin C: 15mg | Calcium: 610mg | Iron: 5mg
