Pistachio Pesto
A bright, nutty sauce made with shelled pistachios, perfect for pasta and vegetables.
Ingredients
Main Ingredients
- 1 cup pistachios, shelled Use unsalted for the best flavor control.
- 2 cups fresh basil leaves
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese You can substitute some with ricotta for creaminess.
- 1/2 cup olive oil Pour a thin layer on top for storage to prevent browning.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- In a food processor, combine the pistachios, basil leaves, and garlic.
- Pulse until finely chopped.
- Add the Parmesan cheese and pulse again.
- While the processor is running, slowly drizzle in the olive oil until well combined and smooth.
- Season with salt and pepper to taste.
Serving
- Serve over warm pasta, on crostini, or drizzle over grilled vegetables.
- It can also be used as a sandwich spread or salad drizzle.
Notes
Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in ice cube trays for up to 3 months.