Pistachio Pesto

Print Recipe Pin

5 from 2 votes

Prep Time 10

Total Time 10

Yield 1 1/4 cups

Category Sauce/Condiment

Cuisine American/Italian, Italian

Author Lauren Grant

Description

This Pistachio Pesto is full of vibrant flavor and is the perfect sauce for any time of the year. It's a great condiment to make-ahead for the week in just 10 minutes with 5 ingredients. Use it on pasta, chicken, fish, the options are endless!

Save This Recipe!

We'll email this post to you, so you can come back to it later.

Ingredients

▢ 2 cups packed basil leaves
▢ ¾ cup shelled raw pistachios, toasted and cooled
▢ ½ cup grated Parmesan cheese (2 ounces)
▢ 2 cloves garlic, peeled
▢ ½ teaspoon kosher salt
▢ ¼ teaspoon freshly ground black pepper
▢ ½ cup extra-virgin olive oil

Instructions

Pulse the basil, pistachios, Parmesan, garlic, and salt together in a food processor until finely chopped, about 12 pulses.
With the processor running, stream in the oil until emulsified. Season with additional salt and pepper to taste.

Equipment

Food processor

Notes

Storage: Place in an airtight container with a piece of plastic touching the top to prevent oxidation. Seal with the lid on top and store in the fridge for up to one week. Freeze for up to 2 months.

Nutrition

Serving: 2tablespoonsCalories: 230kcalCarbohydrates: 9gProtein: 9gFat: 19gSaturated Fat: 3gCholesterol: 4mgSodium: 110mgFiber: 3.5gSugar: 2g

Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!