PISTACHIO PESTO

5 from 1 vote

This pistachio pesto blends fresh basil, parmesan, and garlic with the nutty, slightly sweet flavor of pistachios for a bold, vibrant sauce.

Prep Time5

Cook Time0

Total Time5

Course: Sauces

Cuisine: Italian

Keyword: pistachio pesto, pistachio pesto recipe, pistachio pesto sauce

Servings: servings

Add the unsalted pistachios (no shells) to a blender and lightly blend, don’t over-blend.
Wash and dry the fresh basil. Next, remove the stems from the fresh basil, only use the leaves.
Add the fresh basil leaves to the blender. Then, add the olive oil, fresh lemon juice, crushed garlic, grated parmesan cheese, cold water, and salt.
Thoroughly blend the ingredients until smooth, and enjoy!

Pistachios To Use: Use unsalted pistachios with no shells. If your pistachios have shells, remove them. Or, if your pistachios are salted, omit the salt from this recipe.
Lightly Blend Pistachios First: This ensures they break down evenly before adding the other ingredients. However, make sure not to over-blend, or they will turn into pistachio butter.
Balance Flavors: Taste and adjust the salt as needed. You can add an additional 1/8 teaspoon of salt if preferred, depending on taste.
Adjust The Consistency: If your pesto is too thick, add a splash of water or more olive oil and re-blend.

WW Points: 4 points per serving

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