Basil Pistachio Pesto

Course: Appetizer, Main Course

Cuisine: American, Italian

Keyword: basil pistachio pesto, basil pistachio pesto cleveland cooking, cleveland cooking pesto, easy pesto recipe, pesto, pesto recipe, pistachio pesto

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 286kcal

Author: clevelandcooking

Learn how to make a flavorful basil pistachio pesto sauce that will take your pasta dishes to the next level.

Print Recipe

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

Instructions

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.

Notes

The 1/4 cup of olive oil is a great starting point. It just depends on what consistency you are looking for. I have added as much as 3/4 cup to get a thin sauce for their pasta.

Can I substitute pistachios in this pesto recipe?
Yes! You can swap pistachios for walnuts, pine nuts, or even almonds depending on your taste and dietary needs.

How long does homemade pistachio pesto last?
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.

Can I make this pesto without cheese for a dairy-free version?
Absolutely. Just omit the cheese or use a plant-based parmesan alternative.

Is this pesto good for meal prep?
Yes! It’s great for prepping in advance. Portion into small containers or ice cube trays for easy use throughout the week.

What dishes pair well with basil pistachio pesto?
It’s delicious with pasta, grilled vegetables, sandwiches, pizza, and as a dip for fresh bread or crackers.

Nutrition