Pistachio Pesto with Basil and Lemon Recipe
This vibrant Pistachio Pesto blends fresh basil, pistachios, Parmigiano-Reggiano, garlic, and lemon into a rich, bright sauce. Make it in minutes, then spoon it over pasta, pizza, vegetables, or your favorite summer dishes.
Servings 2 cups
Ingredients
- 4 ½ oz fresh basil leaves, lightly packed (about 5 cups, lightly packed)
- 2 ½ oz shelled pistachio nuts
- 2 cloves garlic, peeled and coarsely chopped
- ¾ tsp kosher salt, or fine sea salt
- ½ lemon, finely grated zest and juice
- 2 ½ oz finely grated Parmigiano-Reggiano cheese
- Freshly ground black pepper
- ¾ cup extra-virgin olive oil
Instructions
- Add all ingredients to a food processor. Process to a fine consistency, scraping down the sides of the bowl several times.
- If you're not using the pesto right away, transfer it to a glass jar or an airtight container and cover the surface with a thin layer of extra-virgin olive oil to help prevent browning.
- SERVING: Use Pistachio Pesto with pasta, pizza, crostini, sandwiches, grilled or roasted vegetables, or fresh mozzarella. For pasta, loosen the pesto with a little hot pasta cooking water before tossing.
- STORAGE: Refrigerate the Pistachio Pesto in a glass jar or an airtight container for up to 1 week. After each use, smooth the surface and add a fresh thin layer of extra-virgin olive oil to help prevent browning. Freeze for up to 3 months.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.