Recipe for Pistachio Pesto
Hello friends! I shared this recipe for pistachio pesto on Instagram right before the wedding, but I thought it deserved a more permanent place on the blog because it’s the perfect way to use up the last of your summer basil! I grew up eating pesto all the time, but we never made it with pistachios. My go-to recipes were always this pretty traditional one or this vegan one. Then, we tried the INCREDIBLE Pistachio Pesto Pizza at Spacca Napoli and I realized that not only is pesto delicious with pistachios, but I also always have them on hand! Instead of tracking down pine nuts, paying too much for them, and then also worrying if they’ve gone bad, I can just make pesto with the pistachios we already have in the pantry. Such a win!
Recipe for Pistachio Pesto
INGREDIENTS
2.5 cups fresh basil leaves
1/3 cup shelled pistachios
1/3 cup grated parmesan cheese
2 cloves garlic
1/2 lemon, juiced
1/3 cup olive oil
salt and pepper to taste
1/2 lb pasta
roasted tomatoes (optional)
Instructions
1. Add basil, pistachios, parmesan cheese, garlic, and lemon juice to a food processor. Pulse until everything is in small pieces.
2. Slowly add approximately 1/3 cup of olive oil to the pesto as you pulse to form a sauce.
3. Stir the pesto into 1/2 lb of cooked pasta, adding pasta water if it needs to be thinned out at all.
4. Finish with roasted tomatoes and/or more parmesan cheese. Enjoy!
Variations for Pistachio Pesto
Add roasted tomatoes
While this pesto is definitely delicious as is, I looooove it with roasted tomatoes. That pop of sweetness pairs perfectly with the sauce – I know you’ll love it, too!
Add protein
Need more protein at dinnertime? Add grilled chicken, sauteed shrimp, or any other protein you like best.
Add other veggies
If you want to bulk this up but keep it vegetarian, add more veggies! Pesto is good with pretty much anything – from asparagus to brussels to peppers and more!
Recipe for Pistachio Pesto
Ingredients
- 2.5 cups fresh basil leaves
- 1/3 cup shelled pistachios
- 1/3 cup grated parmesan cheese
- 2 cloves garlic
- 1/2 lemon, juiced
- 1/3 cup olive oil salt and pepper to taste
- 1/2 lb pasta
- roasted tomatoes (optional)
Instructions
1. Add basil, pistachios, parmesan cheese, garlic, and lemon juice to a food processor. Pulse until everything is in small pieces.
2. Slowly add approximately 1/3 cup of olive oil to the pesto as you pulse to form a sauce.
3. Stir the pesto into 1/2 lb of cooked pasta, adding pasta water if it needs to be thinned out at all.
4. Finish with roasted tomatoes and/or more parmesan cheese. Enjoy!
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Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 394Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 9mgSodium: 302mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 9g
PS. You might also like One Pan Chicken Parmesan with Roasted Tomato Sauce, Vegan Summer Pasta with Zucchini, and Vegan/Whole30 Pesto!
