Pistachio Pesto
This pistachio pesto comes together in 5 minutes flat and delivers a buttery, herby twist on the classic. One food processor, 5 ingredients: inspired by my parents trip to Sicily!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1/2 cup (doubles easily) 1x
- Category: Appetizer, Condiment
- Method: No Cook
- Cuisine: Italian, Mediterranean
- Diet: Gluten-Free, Mediterranean Diet, Vegetarian
Ingredients
Scale
- ½ cup roasted salted pistachios (essential for flavor; see Notes below)
- 1 small garlic clove
- 1 to 2 large handfuls fresh basil leaves
- ¼ cup grated parmesan cheese
- ¼ cup olive oil
Instructions
- In a food processor, pulse the pistachios and garlic until crumbly.
- Add the basil and pulse a few times to incorporate.
- Add the parmesan, turn on the food processor, and slowly drizzle in the olive oil through the feed tube, adding up to 1 tablespoon more olive and scraping the sides as necessary until the desired texture is reached. Taste and add a pinch or two of salt if desired to make the flavor pop.
Notes
- Quantities: It’s easy to make a double batch here; leftovers store refrigerated for a few weeks.
- Pistachios: Roasted, salted pistachios are essential for the flavor here.
Find it online: https://www.acouplecooks.com/pistachio-pesto/