Pistachio Pesto

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Author: Delphine Fortin
Prep Time: 5 mins
Total Time: 5 minutes
Yield: 1 jar 1x
Category: Savory
Diet: Vegetarian

This 5-minute pistachio pesto is a great alternative to your classic basil pesto with pine nuts. Pistachios offers some extra crunchiness, with a mild and slightly sweet flavor. Use this pesto with pasta, in salads or on toasts!

Ingredients

Scale

¼ cup (40g) pistachios, toasted and lightly salted* (+ extra for serving)
1 garlic clove, minced
2 cups (500 ml) fresh basil, packed (+ extra for serving)
⅓ cup (80 ml) extra-virgin olive oil
¼ cup (25g) parmesan cheese, grated
Salt and freshly ground black pepper, to taste

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Instructions

Add pistachio and garlic to a food processor. Pulse a few times, until chopped, scraping down the sides of the bowl as needed.
Add the fresh basil an pulse a few more times, until finely chopped.
Stream in the olive oil and process until smooth.
Open the food processor, remove the blade, and stir in the grated parmesan cheese. Season with salt and pepper. Taste and adjust seasoning as needed. Enjoy!

Notes

* I chose ready-to-use toasted and lightly salted pistachio in this recipe. If you use raw pistachio, you can toast them in a non-stick frying pan with no oil and a pinch of salt for a couple of minutes, shaking the pan often to prevent from burning.