Basil Pistachio Pesto
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This Basil Pistachio Pesto is a basil pesto made with pistachios, garlic, a hard cheese like Parmesan, and olive oil. Use it as a pasta sauce, a pizza base, or to add herbal flavor to eggs or sandwiches.
Servings: 4
Calories: 129kcal
Equipment
- Food processor
Ingredients
Basil pesto
- 2 tablespoons pistachios, lightly toasted
- 1 clove garlic
- 1 ounce Parmesan equivalent to about ¼ cup grated cheese
- 3 ounces (1 small box) fresh basil leaves picked from stems and flowers
- 2 tablespoons olive oil plus more as needed
- ½ teaspoon salt
Instructions
- Add the toasted pistachios, garlic, and Parmesan to the food processor and blitz until fine.2 tablespoons pistachios, lightly toasted, 1 clove garlic, 1 ounce Parmesan
- Add the basil, olive oil, and salt and process, scraping down as needed until all of the leaves have been chopped into a puree. You may need to add more olive oil to get it to your desired consistency.3 ounces (1 small box) fresh basil, 2 tablespoons olive oil, ½ teaspoon salt
Notes
Toasting nuts brings out their flavor. If you do not have pistachios, other nuts like walnuts can be substituted.
The traditional pasta shape served with pesto is trenette, a long ribbon-like pasta similar to linguine. However, I think this basil pistachio pesto is perfect with any pasta shape!
The traditional pasta shape served with pesto is trenette, a long ribbon-like pasta similar to linguine. However, I think this basil pistachio pesto is perfect with any pasta shape!
Nutrition
Calories: 129kcal | Carbohydrates: 2g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 405mg | Potassium: 102mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1178IU | Vitamin C: 4mg | Calcium: 124mg | Iron: 1mg