Easy Pistachio Pesto with Basil and Parmesan (Edit recipe)

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For a fresh twist on the classic basil pesto, try making a Pistachio Pesto! Made with basil, Parmesan, and olive oil, but with nutty pistachios in place of pine nuts. It’s bright, bold, and naturally gluten-free.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

—

INGREDIENTS

4

Serves: 8

Ingredients

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the pistachios to the food processor fitted with a metal blade. Grind until chunky.
Add the basil leaves and grind with the pistachios until combined.
Add the garlic cloves and the Parmesan cheese. Combine.
Slowly drizzle the olive oil into the food processor while it is running to emulsify the mixture.
Taste and adjust the mixture with the salt and pepper.

Notes

Store in an airtight container in the refrigerator for up to 5 days. To help preserve color, drizzle a thin layer of olive oil on top. You can also freeze the pesto in an ice cube tray, then transfer the cubes to a freezer-safe bag for up to 3 months.

For a thicker pesto, use less olive oil. For a looser pesto (perfect for pasta), add more oil a little at a time until you reach the desired consistency.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	143
Fat:	15 g
Carbohydrates:	1 g
Protein:	1 g
Cholesterol:	2 g
Sodium:	43 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.