Pistachio Pesto

I recently made the life-changing discovery of pistachio pesto. Why had I never heard of it before? It’s absolutely out of this world. In the food processor, blend a cup of raw pistachios. Add two cloves of chopped garlic, a cup of basil and a cup of flat leaf parsley. Slowly add a half cup or more of olive oil and 3 tablespoons of lemon juice, and salt and pepper. Nirvana.

IMG_3070I always have some Pistachio Pesto on hand because it’s milder than regular basil pesto and has a nutty sweetness. I used half flat leaf parsley and half basil. Here I tossed it with warm (gluten free for us!) pasta and a glug of olive oil. Lovely finished with sprinkles of parmesan cheese and a bit of Aleppo pepper–or skip the Parmesan and keep it vegan, paleo and gluten-free. You can pull this together in minutes.

Pistachio Pesto! I recently made the genius discovery of pistachio pesto. How had I never heard of it before? It’s absolutely out of this world. For more wonderful ideas like this, come visit my lively Instagram @nocrumbsleft.

Pistachio Pesto

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Ingredients

  • 1 cup raw pistachios
  • ½  – 1 cup olive oil (depending on your desired consistency)
  • 3 cloves garlic, put through the press
  • 1 cup fresh basil
  • 1 cup fresh flat leaf parsley
  • 3 Tbsp lemon juice
  • salt and pepper

In the food processor and being sure to take your time, pulse a cup of raw pistachios until coarsely chopped. Add the pressed garlic, basil and parsley. When all of that is mixed well, slowly add a half cup of olive oil until combined well. Add the lemon juice, salt and pepper and combine until well mixed. Depending on your desired consistency, add more olive oil 2 Tbsp at a time (I usually end up adding 4 Tbsp). Nirvana.

Equipment

12 Comments

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    • This is such a go to dish for me. This last week I added a couple of handfuls of spinach and I pureed for a long time to get to the desired consistency. Don’t be afraid to add more oil if you like it smoother. I don’t know if you saw my Instagram post, but I just used this pesto on bone-in chicken breast…it was quite yummy!

  1. I was wondering on the cup of basil, how are you measuring that? Are you stuffing in as much Basil in the Cup or just laying it in there till its full? Sorry, I’m not one of those cooks that can throw stuff in, I have to make sure it’s measured out correctly.

  2. I am eating this pesto right now and I just had to comment on how good it is. This was my first time ever making pesto and I am beyond impressed! I love love love your blog and instagram, haven’t made a bad meal yet!

  3. Sounds great! Thanks for the recipe! You’ve got my follow. Check out my comedy blog and give it a follow if you like it!

  4. This is my favorite pesto!! I add a little red pepper flakes to mine. I just had it the other day with scallous. Today I will be adding it to chicken salad. So excited. Thanks Teri!!

  5. This pesto is OFF THE HOOK!!!!!!! Cld eat it alone! GENIUS!!

  6. How long will this last in the refrigerator? Planning on making it this weekend!!

  7. I can’t wait to try this but am having a hard time finding raw pistachios in my local grocery stores. Do you think roasted will work? Thanks so much!!

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