Can I make this pesto by hand?

Yes you can, it just won't be quite as smooth but the traditional way to do it is in a pestle and mortar. Start with the garlic (if using) and a pinch of salt and pound together until a paste. Then add the basil, chopped, little by little until they form a paste. Add nuts and repeat. To add the cheese, grate it finely then mix it in little by little, along with the pepper and the lemon juice/zest. Add the olive oil slowly, pounding into the sauce as you go. This will aim to emulsify it a little rather than having little bits of basil and pistachio suspended in oil.

Pistachio Pesto (Pesto Al Pistacchio)

Pistachio Pesto

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A perfect pistachio pesto, made with gorgeous green pistachios that give it the most amazing texture and nutty flavour. It's a level up from jarred pesto pasta I can tell you!

Author: Margie Nomura
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: Makes 1 large jar (about 300-350ml) 1x
Category: Sauces
Method: Blender
Cuisine: Italian

Ingredients

Scale

For the pesto:

100g shelled pistachios, ideally roasted (see cooking tips above if you need to roast your own)
100g basil
200ml olive oil
1 garlic clove (optional)
1 lemon, zest and juice
½ tbsp freshly ground black pepper
70g parmesan
salt, to taste

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Instructions

Add all of the pesto ingredients to a blender and blitz until smooth. No need to grate the parm, it's fine in the blender in chunks. Taste the pesto and see if you need to add any salt, you may find it’s salty enough from the cheese.
I like to serve with pasta but it's good on so many things like in sandwiches, with fried eggs, on salmon, in salads. Transfer any leftover pesto to an airtight jar and store in the fridge.

Notes

To store: Store in the fridge in an airtight container or jar. It should last a week or two. If you want to keep it longer, I would advise adding it to a jar and levelling it out so it’s nice and flat. Then add some olive oil over the top to create a layer that essentially seals the pesto. This will stop it going bad as fast. The olive oil will solidify a bit in the fridge but once mixed into hot pasta (for example) or brought to room temperature, it’ll melt.

To freeze: Freeze in an airtight container, ice cube trays or a freezer bag. The freezer can sometimes darken the pesto in colour so don't be alarmed but it will still taste delicious. You can keep it in the freezer for up to 3 months. When ready to use, simply defrost at room temp and stir through pasta/use as you wish.

Find it online: https://desertislanddishes.co/pesto-al-pistacchio/