1 1/2 Cups
0 hours 10 mins
0 hours 0 mins
0 hours 10 mins
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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
1. Place garlic in a food processor and pulse until chopped.
2. Add pistachios, basil, lemon juice and salt and pulse until pistachios are finely chopped.
3. 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.
4. Use as a sauce, condiment or topping on lamb, chicken or pasta. Enjoy.
NOTE: Who doesn’t love a good pesto? 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 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. For more great recipes sent right to your mailbox, be sure to sign up for my newsletters.