Pistachio Pesto

Rich and herby, this homemade basil pistachio pesto is an easy way to add flavor to so many meals. Simple and quick to make and loaded with freshness.

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Course: Condiment, Sauce

Cuisine: Italian

Diet: Gluten Free

Prep Time: 5

Total Time: 5

Servings: servings

Calories: 203kcal

Author: Betty Davies

Ingredients

2 cups fresh basil leaves (approx 40g)
¼ teaspoon salt
pinch black pepper
½ cup freshly grated parmesan (45g)
½ cup pistachios unsalted and shelled (50g)
¼ cup to ½ cup extra virgin olive oil (60 to 120ml)

Instructions

Add the basil leaves, salt, pepper, parmesan and pistachios to a blender, along with two tablespoons of the oil.
Blend until the ingredients are well combined and the basil has broken down. You may need to scrape the sides of the blender a few times until you form a paste.
Run the blender on a low speed and slowly add the rest of the oil. Add as much as you like for your preferred consistency.
Taste and add more salt and pepper if required.

Notes

Use the freshest ingredients you can for the best flavor. Your basil should be bright green with no marks on the leaves and not wilted.
If you find the flavor of extra virgin olive oil too overpowering, you can make this with a light olive oil, or another neutral oil like avocado.
If making ahead of time, store the pesto in an airtight container and pour a little oil on top to keep it fresh.
Use a rennet free parmesan or hard cheese to make this recipe vegetarian friendly.
Nutritional values are an estimate only and can vary depending on the ingredients used.

Nutrition