Pistachio Pesto (Pesto Al Pistacchio)

easy homemade pistachio pesto in blue bowl

Pistachio Pesto (Pesto Al Pistacchio)

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

Prep Time5

Total Time5

Course: Sauces

Cuisine: Italian

Servings: large jar (about 300-350ml)

Author: Margie Nomura

Ingredients

For the pesto:

3.5 oz shelled pistachios ideally roasted (see notes/cooking tips above if you need to roast your own)
3.5 oz fresh basil
6.75 fl oz olive oil about generous 3/4 cup
1 garlic clove optional
1 lemon zest and juice
1/2 tsp freshly ground black pepper
2.5 oz Parmesan
salt to taste

US Customary - Metric

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 this pesto with pasta, but it's good on so many things, like in sandwiches, with fried eggs, on salmon, or in salads. Transfer any leftover pesto to an airtight jar and store it in the fridge.

Notes

Make-ahead and storage

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 leveling 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 from 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 color, 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.

More quick tips

Making pesto by hand: You can make it by hand if you don't have a blender. 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.

Toasting pistachios: For best flavor, toast the pistachios before using them. If you can buy them already roasted, that's great! If not, it's easy. I like to toast pistachios in a pan, as this means I can keep a closer eye on them to make sure they don’t burn. Toast over medium-high heat and keep the pan moving to make sure they are evenly toasted. It should take about 5-7 minutes. Let them cool slightly before blending.

Nutrition