Pistachio Pesto
Make pistachio pesto for a simple and delicious twist on the Italian classic! Whether tossed with al dente pasta or simply spread on crusty bread, this easy pistachio pesto will surely become a 15-minute favorite.
Ingredients
- 1/2 cup pistachios, shelled, unsalted
- 2 cloves garlic
- 3 ounces Pecorino Romano cheese*, grated
- 4 cups fresh basil leaves
- 1/4 cup lemon juice, about 1 large lemon
- 1 cup extra virgin olive oil
- kosher salt, to taste, optional
Instructions
- Preheat your oven to 350° and toast the shelled, unsalted pistachios for about 5-7 minutes until they are fragrant and lightly browned.**
- Once toasted, remove from the oven and allow them to cool slightly before adding them to a food processor with 2 cloves of garlic. Pulse the pistachios and garlic until the pieces look like coarse sand.
- Grate 3 ounces of Pecorino Romano cheese* and add to the food processor. Pulse until the cheese is well combined with the pistachios and garlic.
- Add 4 cups of fresh basil leaves into the food processor and pulse with the pistachios, garlic and cheese. Depending on the capacity of your food processor, you might want to add the basil in 2 batches. Pulse until everything is minced and well combined.
- With the food processor on low, stream in 1/4 cup of fresh lemon juice and 1 cup of extra virgin olive oil. Taste the pistachio pesto and add coarse kosher salt to taste if needed.
- To store, spoon the pistachio pesto into an airtight jar or container and top with a thin layer of olive oil. Keep in the refrigerator for up to one week or in the freezer for up to a year. Or enjoy immediately with crusty bread or tossed with al dente pasta!
Equipment
- food processor
Notes
*If you don’t have Pecorino Romano, you can sub Romano cheese which is similar in flavor but made in the US with cow's milk instead of sheep's milk. To sub with Parmigiano Reggiano, keep in mind you might have to add a bit of additional coarse kosher salt to the pesto.
**You can also toast the pistachios in a skillet over medium heat for 5-7 minutes. If toasting in a skillet, toss the pistachios frequently and keep a close eye on them to prevent burning.