Pistachio Pesto

A delicious and easy pesto recipe, pistachio pesto has the traditional flavours of basil pesto but swaps out the classic pine nuts for pistachios.

Course Condiment

Cuisine International

Total Time 5

Servings

Calories 90kcal

To a food processor, add the garlic cloves and process to finely chop.
2 garlic cloves
Then add in the parmesan cheese and process until shredded.
50 g parmesan cheese
Add basil leaves and pistachios and process until finely chopped.
1½ cups fresh basil leaves, ¼ cup pistachios (shelled and unsalted)
Add olive oil and process until smooth and creamy, scraping down the sides if needed.
¼ cup olive oil
Add lemon juice and salt, adjusting to taste as needed.
1 teaspoon lemon juice, ¼ teaspoon cooking salt

Removing the centre core from the garlic cloves will make your garlic more mellow and less harsh. It's important for this kind of recipe where the garlic remains raw. My recipe for Pesto Butter has more information.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*