Pistachio Pesto

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 7/30/2020

Swap traditional pine nuts with pistachios for a new spin on your homemade pesto.

Prep: 10 min
Serves: 4 Save

Ingredients (7)

  • 2 clove garlic
  • 1/2 cup shelled pistachios
  • 2 cup loosely packed basil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/3 cup extra-virgin olive oil (or enough to make dip creamy)
  • 1/4 cup shredded Parmigiano-Reggiano cheese

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Place garlic in food processor; pulse until chopped. Add pistachios, basil, lemon juice and salt; pulse until nuts are finely chopped.
  2. Add olive oil gradually through food chute and process until well combined. Add cheese and pulse 2 or 3 times.