Elevate your next dish with our simple Pistachio Pesto recipe, a delicious twist on the traditional pesto. This unique blend of roasted pistachios, fresh basil, cilantro, and olive oil creates a flavorful sauce that will wake up your taste buds with it's unique flavors.
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❤️ Why you'll love it
Easy recipe: an easy recipe with all fresh and natural ingredients
Unique flavors: rather than pine nuts, you will use roasted pistachios which will lend a delicious new flavor to the pesto.
Versatile sauce: this delicious pesto can be used in many ways, from a traditional pesto sauce to a flavorful spread for sandwiches or. delicious dip for vegetables.
🥘 Ingredients
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Garlic clove
Dry roasted unsalted pistachio nuts
Lemons: you will use the lemon juice and lemon zest
Parmesan cheese
Salt
Black pepper
🔪 Instructions
- Place the basil, cilantro, garlic, pistachios, lemon zest, lemon juice, and parmesan cheese in the bowl of a food processor.
- Place lid on processor and pulse blade about 5-6 times, until everything is chopped,
- Drizzle in the olive oil in a slow steady stream while the food processor is still running. Process until pesto is smooth.
- Season with salt and pepper to taste.
🥄 Equipment
Food processor or heavy duty blender
🥫Storage
Refrigerate: store in an airtight container with a thin layer of olive oil on top of the pesto up to 2 weeks.
Freeze: can be store up to 6 months.
📖 Variations
- Experiment with other greens, instead of basil and cilantro, try using arugula or spinach, and any other of your favorite fresh herbs like parsley or mint leaves.
- Add a little bit of red pepper flakes for a boost of heat.
- Make a vegan pesto by substituting nutritional yeast flakes for the parmesan cheese.
- Try different nuts or seeds in combination with the pistachios. This is a good way to use pumpkin seeds or sunflower seeds.
💭 Tips
- Freeze pistachio pesto in ice cube trays for perfectly portioned pesto. Once frozen, transfer pesto cubes to a freezer bag for storage. Remove from freezer and thaw in fridge the day before using.
- If pesto is too thick, add just enough olive oil to loosen it up to your preference.
🙋 FAQ's
Go ahead and use all basil, or you can also substitute parsley.
As long as you place a thin layer of oil over top of the pesto, you should be able to store it in the fridge up to two weeks.
Yes, I recommend freezing pesto in ice cube trays, then transferring to a ziplock bag once frozen. Then you can take out the portion you want before using.
Yes, you can omit the parmesan cheese, to keep a cheesy flavor, substitute nutritional yeast flakes for the cheese.
Pistachio pesto is great in sandwiches, pasta, and as a sauce to grilled chicken or fish.
📚 Related Recipes
This recipe for classic basil pesto has a sweet flavor and is one of my go to pizza toppings.
Creamy pesto pasta is a delicious side dish bursting with flavor.
Pesto Pasta Salad is a great cold summer salad and perfect for summer BBQ's.
This Pesto Steak and Arugula Pizza is quick and delicious!
The flavors of chocolate and pistachio are a great combination in this Chocolate Pistachio Bread.
🍽 Serve with..
This delicious pesto is the perfect accompaniment for pasta, sandwiches, grilled chicken, or fish!
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📖 Recipe
Pistachio Pesto
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1½ cups fresh basil packed
- ½ cup fresh cilantro packed
- 3 large garlic cloves
- 1 cup dry roasted unsalted pistachios
- 1 teaspoon lemon zest
- 2 lemons , juiced
- ¼ cup shredded parmesan cheese
- 1¼ cup olive oil
Instructions
- Place the basil, cilantro, garlic, pistachios, lemon zest, lemon juice, and parmesan cheese in the bowl of a food processor.
- Place lid on processor and pulse blade about 5-6 times, until everything is chopped,
- Drizzle in the olive oil in a slow steady stream while the food processor is still running. Process until pesto is smooth.
- Season with salt and pepper to taste.
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