Who doesn’t love a good pesto? Pistachio basil pesto is definitely a good one and one I make often. What I love about this one is the use of pistachios. I find the nut sweeter than most and the perfect accompaniment in this pesto when paired with lamb (one of my favorite food groups). This recipe is easy to make. Note that in these quantities, the pesto is thick and almost dip-like. If you prefer a looser pesto, simply add more olive oil until it is the consistency you prefer.
Be sure to test and and more salt and/or lemon juice as needed. This will vary greatly depending on the saltiness of the cheese and whether or not you are using salted nuts. BTW, both work just fine.
Pesto will keep, covered, in the fridge for a couple of days but the color will get darker and will start to lose that vibrant green color after a day or two so plan to use it during that time period.
I love this mixed into a bowl of pasta or served on a chicken breast. My favorite use is on my Lollipop Lamb Chops. But, I also make batches of this during the holidays and put it in small jars with red ribbons to gift to friends and neighbors. They love it.
To get started gather all your ingredients together. The dish comes together quickly if you have everything measured out and ready to go.
Place the garlic in a food processor and pulse until chopped. I usually smash the garlic cloves first with the back of a knife to get them started. Then, just throw them into the food processor.
Add pistachios, basil, lemon juice and salt and pulse until pistachios are finely chopped.
Slowly stream in olive oil and process until combined. Add cheese and pulse briefly to just combine. Taste. If needed, add more salt and/or lemon juice.
It doesn’t get easier than that.
This will leave you with a thick paste like consistency. To loosen the pesto up, just add more olive oil. Depending on how I’m using the sauce, dictates the amount of oil I might use. For my Lollipop Lamb Chops with Pistachio Pesto and Pomegranate Seeds, I want it thicker since it is finger food. I love this as a spread for a sandwich or wrap too.
I’ll add more olive oil if I’m using it as a sauce on pasta. Talk about a fast and easy pasta sauce! Just mix with cooked rotini and add a sprinkle of Parmesan cheese for the perfect mid-week meal.
Add to small jars with a bow for an easy housewarming gift, or holiday present for neighbors, coworkers and friends. Add a bag of pasta, a wedge of cheese and a bottle of wine for an elegant gift. Tuck it all into a basket with the recipe for the pesto and watch their eyes light up.
For other sauce ideas, try some of these:
Pistachio Basil Pesto
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Garlic cloves
- ½ Cup Shelled pistachios
- 2 Cups Basil leaves
- 1 Tbsp Lemon juice
- ½ Tsp Salt
- 1/3 Cup Extra virgin olive oil
- ¼ Cup Parmesan cheese
Instructions
- Place garlic in a food processor and pulse until chopped.
- Add pistachios, basil, lemon juice and salt and pulse until pistachios are finely chopped.
- Slowly stream in olive oil and process until combined. Add cheese and pulse briefly to just combine. Taste. If needed, add more salt and/or lemon juice.
- Use as a sauce, condiment or topping on lamb, chicken or pasta. Enjoy.
