Looking for a new take on classic pesto? This basil pistachio pesto recipe offers a bold, nutty twist that’s easy to make in just 15 minutes. Swapping pine nuts for pistachios creates a wonderfully creamy texture and unique flavor that’s perfect for slathering on pasta, roasted vegetables, or sandwiches. It’s a simple recipe that delivers big flavor, even on the busiest weeknights.
Here’s How to Make the Basil Pistachio Pesto!
What You Will Need:
- 1 cup of fresh basil leaves
- 1/3 cup of shelled pistachios
- 2 large cloves of garlic chopped
- 1 cup of Parmesan cheese
- 1/4 cup or more of olive oil
What is Pesto?
What is pesto? Well, traditional pesto is a basil-based sauce that originated in Genoa, the capital of Liguria, Italy. Traditional pesto is made with basil leaves, garlic, pine nuts, olive oil, salt, and Parmesan . You can use another type of hard Italian cheese, such as Pecorino. Pesto traditionally is made with a mortar and pestle. These days you may be using a food processor , which means that you can incorporate herbs or vegetables that may be tougher than basil, like kale. It can be a great sauce for pasta. Once the pesto hits the warm pasta, it will heat up just a touch and the ingredients will burst with flavor!
Substitutions for the Ingredients
Basil, olive oil, parmesan cheese, pistachios, and garlic are the only ingredients in this recipe. They are ingredients that can be substituted very easily! The cheese can be substituted for asiago or fontina cheese, walnuts or pine nuts for the pistachios, and parsley for the basil. It is easy to make pesto many different ways!
Combining the Ingredients
Whether using a mortar and pestle, a food processor, or a blender, the ingredients come together with no difficulty. Start with the basil and the garlic cloves. Once they are processed then add everything else but the olive oil. The olive oil is saved for last. The olive oil will help you get the consistency you want. The more you make pesto the more you can adjust the amounts and types of ingredients to make the pesto you enjoy most.
The basil pistachio pesto goes great with my fresh pasta recipe! Just make the pasta and add as much pesto as you like! Make sure to add the pesto to the hot pasta and serve right away. The freshly cooked hot pasta will warm the pesto without overcooking it. You can add other meats or veggies too!
Try my Walnut Parsley Pesto too! It is a mix of cheddar cheese, toasted walnuts, and parsley. It is also called an English pesto. Or try my beet greens pesto. This can be served with roasted beets for a nice vegetarian side dish!
There are other great sauces and dressings on my site! Click here to try them!
FAQ’s
Yes! You can swap pistachios for walnuts, pine nuts, or even almonds depending on your taste and dietary needs.
Stored in an airtight container in the fridge, it will last up to 5 days. You can also freeze it for up to 3 months. Separate the pesto into serving portions then freeze
Absolutely. Just omit the cheese or use a plant-based parmesan alternative.
To thin your pesto, simply add more olive oil a tablespoon at a time until you reach your desired consistency. You can also add a splash of water from the pasta you’re cooking if serving it with pasta.
Absolutely! Pesto freezes very well. You can freeze it in an ice cube tray, then transfer the frozen cubes to a freezer bag. This makes it easy to thaw and use in small portions.
Homemade Basil Pistachio Pesto for Pasta, Sandwiches & More
Ingredients
- 1 cup of fresh basil leaves
- 1/3 cup of shelled pistachios
- 2 large cloves of chopped garlic
- 1 cup of shredded Parmesan
- 1/4 cup or more of olive oil see notes
Method
- Add basil, pistachios, and garlic to food processor and pulse until combined.
- Add Parmesan and pulse a few times more.
- Scrape sides of food processor bowl down.
- While the food processor is running, add olive oil to bowl in a fine stream until desired consistency is achieved.
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