This basil and pistachio pesto recipe is unbelievably easy to make, yet it delivers a flavor explosion that will leave you speechless! Imagine the bright, fresh basil blending harmoniously with the nutty richness of pistachios, all tied together with fragrant garlic and sharp Parmesan cheese. It's the perfect sauce for pasta, a vibrant topping for grilled chicken or fish, or even a sophisticated spread for crusty bread. Seriously, it’s that good!
I created this recipe after a trip to Italy, where I was blown away by the freshness and simplicity of their pesto variations. Back home, I wanted to recreate that burst of flavor and found myself experimenting with different nut combinations. Pistachios? Genius! The subtle sweetness and unique texture they bring perfectly complement the basil's herbaceousness. I used to add pine nuts, but they are more expensive, and the taste is almost the same.
Required Equipments
- Food processor or blender
- Measuring cups and spoons
- Mixing bowl
- Small saucepan
Basil and Pistachio Pesto: Frequently Asked Questions
Basil and Pistachio Pesto
This vibrant and flavorful basil and pistachio pesto is easy to make and perfect for pasta, grilled meats, or as a simple spread for bread.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 3 minutes
Cook Time: 1 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, gather your ingredients. Make sure your basil is nice and fresh – it makes all the difference! Also, toast your pistachios lightly in a dry pan before anything else. This enhances their flavor. Trust me on this one. I learned this trick from my Nonna, and it’s a game-changer.
- Next, wash and dry your basil thoroughly. Remove the leaves from the stems and give them a quick chop. Don't worry about being too precise here; it's all going in a food processor anyway. Unless, you’re feeling fancy and want to use a mortar and pestle. Go for it, but I’m all about efficiency.
- Now, it’s time to get your food processor or blender going. Add the basil leaves, toasted pistachios, garlic, and Parmesan cheese. Give it a whirl until everything is finely chopped and almost paste-like. This usually takes around a minute or two, but it could take a little longer if your food processor is slightly underpowered. Nothing a little extra pulsing can’t fix!
- Once that’s done, with the food processor still running, slowly add in the olive oil in a thin stream. This helps to emulsify the pesto and create that lovely, creamy texture. If you add it too quickly, it may get a little too watery. Adding too much oil in one go is a pesto disaster!
- Once the oil is incorporated, taste your pesto and adjust seasonings as needed. A little more salt? A pinch of pepper? It depends on your preferences. I usually add a squeeze of lemon juice at the end, just for a little extra zing. This step is essential, making sure you love the taste.
- Once you're happy with the flavor and consistency, transfer your pesto to a bowl or an airtight container. Cover it and store it in the refrigerator. If there’s any leftover pesto after a feast of pasta, try using it as a spread for sandwiches or bruschetta. It's delicious!
📝 Notes
- For a smoother pesto, add the oil gradually while the processor is running.
- Taste and adjust seasoning to your preference.
- Store leftovers in an airtight container in the refrigerator for up to one week or freeze for longer storage.
- Consider adding a squeeze of lemon juice at the end for extra zing!
🍎 Nutrition
Calories: 350 kcal
Protein: 10 g
Fat: 30 g
Carbohydrates: 15 g
Fiber: 5 g
Calcium: 150 mg
