Pistachio Pesto

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Pistachio Pesto

A creamy, nut-forward pesto that clings perfectly to pasta and doubles as a luxurious spread for sandwiches or grilled meats.

  • Prep time: 10 minutes

  • Cook time: 3 minutes (for toasting)

  • Total time: 13 minutes

  • Yield: Approximately 1 ½ cups

Ingredients

  • 1 cup shelled pistachios (no shells)

  • 2 cups fresh basil leaves, firmly packed

  • ½ cup extra virgin olive oil (high quality is best)

  • ½ cup grated Parmesan cheese (freshly grated is preferred)

  • 2 cloves garlic, peeled

  • ½ tsp salt (adjust to taste)

  • ¼ tsp black pepper (freshly cracked)

Instructions

  1. Toast the Nuts: Toss the shelled pistachios in a dry pan over medium heat for 2–3 minutes. Stir constantly until they are fragrant and smell heavenly; be careful as they can burn quickly.

  2. Combine the Base: In a food processor, combine the toasted pistachios, fresh basil, grated Parmesan, and garlic cloves.

  3. Pulse: Pulse the mixture until it reaches the consistency of coarse sand. Use a spatula to scrape down the sides of the bowl to ensure everything is evenly incorporated.

  4. Emulsify with Oil: Turn the processor back on and slowly drizzle the olive oil through the feed tube while it is running. This slow process helps create a smooth emulsion.

  5. Season: Add the salt and black pepper. Pulse a few more times to blend and achieve your desired texture—leave it slightly chunky for a rustic feel or process longer for a smooth paste.

  6. Taste Test: Try a spoonful and adjust the salt or oil if needed until it reaches your preference.

Pro-Tips & Substitutions

  • The Golden Rule: Never skip toasting the nuts; it is essential for unlocking the warm, buttery flavor.

  • Fixing Texture: If the pesto is too thick, drizzle in more olive oil. If it starts to separate, stir in a teaspoon of ice water to help it emulsify and “come back together”.

  • Swaps: If you run out of basil, you can use half baby spinach or arugula, though the color may be less vibrant. For a vegan version, substitute nutritional yeast for the Parmesan.

Storage Guidelines

  • Refrigerate: Keep in an airtight container for up to 5 days. To maintain the bright green color, pour a thin layer of olive oil over the top before sealing.

  • Freeze: Freeze in ice cube trays for up to 3 months. These “pesto cubes” can be tossed directly into hot pasta for a quick meal.

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