Basil Pistachio Pesto
Simple classic pesto recipe using pistachios instead of pine nuts. Such vibrant color and taste.
I love pesto so much, that I will make it in big batch and store it in the refrigerator. Pesto recipe is very interchangeable and depends on the taste and texture of individual preference. So, I always suggest that adjust the taste to your liking.
If you like more basil, go for it. Some people prefer a lot of garlic and cheese. This to me is perfect for our liking. I love how pistachios add so much flavor and color to the pesto.
Lot of pesto recipes call for parmesan, but you can also use pecorino romano. Romano has a stronger taste than parmesan.
I have used pistachios, but you can use any nuts of your choice, pine nuts, walnuts, pecans, cashews. I think it is forgiving recipe. I have also used macadamia nuts in past.
We love pesto in almost everything. You can add it to eggs, omelet, toasts, salads, pasta or just grilled veggies.
Basil Pistachio Pesto
Ingredients
- 2 – 3 cups basil leaves
- 2 garlic cloves
- ½ cup pistachios or pine nuts
- ¼ cup shredded parmesan cheese or pecorino romano
- Black pepper
- Salt
- ¼ cup olive oil
Instructions
- Pulse basil, pistachios, and garlic in a food processor for few minutes until everything is chopped.
- Add in the cheese and process it again and make sure to scrape down the sides of the food processor with a rubber spatula.
- While the food processor is running, slowly add the olive oil in a steady stream. Stir in the salt and pepper. Remove it in a bowl or jar, drizzle some extra olive oil and cover it.
- If you plan to freeze it, then I would recommend do not add cheese. You can always stir in cheese when you use it later.
Notes
- Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating.
- If you plan to freeze it, then I would recommend do not add cheese. You can always stir in cheese when you use it later.
- It can be stored in refrigerator for few weeks.
XOXO, Devangi