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

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.

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