Pistachio Pesto

A fresh and vibrant pesto made with pistachios, basil, and mint, good for pasta, meat, fish, and more.

Why You'll Love Pistachio Pesto

Pistachios blend with basil and mint for a nuttier, herbier pesto than the classic. It works on pasta, as a topping for fish or lamb, or mixed into breadcrumbs for a crust. Blanching the basil first is optional, but it keeps the color brighter.

Tips and Tricks

• Blanch basil briefly to keep pesto bright and fresh.
• Toast pistachios lightly for an even deeper flavor.
• Adjust olive oil quantity to get your perfect pesto texture.

Variations

• Swap mint for parsley or basil-only for a different herbal note.
• Use toasted pistachios for a roasted flavor.
• Add a squeeze of lemon juice to brighten the pesto.

Substitutions

• Use nutritional yeast or vegan parmesan for a dairy-free version.
• Replace pistachios with walnuts or cashews.
• Swap garlic for roasted garlic for milder flavor.

Best Served With

• Fresh pasta or gnocchi
• Grilled lamb or fish fillets
• Breadcrumb crust for roasted meats or veggies
• Toasted bread or crostini

How to Store Leftovers

• Store leftover pesto in an airtight container in the fridge for 2-3 days or freeze for up to 4 weeks.
• Stir well before serving and add extra olive oil if needed.

Common Questions

Pistachio Pesto

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A fresh and vibrant pesto made with pistachios, basil, and mint. Great for pasta, meat, fish, and more.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 20 tablespoons

Course: Dressing/Condiment, Garnish

Cuisine: Italian Inspired

Calories: 2025

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 cup fresh basil leaves
• ¼ cup mint leaves packed
• ¼ cup shelled pistachios
• ¼ cup Parmigiano Reggiano freshly grated
• 1 clove garlic roughly chopped
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup extra virgin olive oil

Equipment

• Food processor or mini chopper
• Slotted spoon or spider
• Medium Pot

Method

 

1. Bring a medium pot of salted water to a boil. Blanch basil leaves for 10 seconds, then remove with a spider or slotted spoon and transfer to a bowl of ice water. Drain thoroughly.
2. In a food processor or mini chopper, pulse pistachios 5-7 times until roughly chopped. Add blanched basil and mint leaves and pulse a few times more. Add garlic and pulse to combine.
3. With the machine running, slowly drizzle in olive oil until fully incorporated.
4. Turn off the processor, add Parmigiano Reggiano, and pulse a few more times to mix.
5. Add pepper and kosher salt to taste, then pulse again briefly to combine.

Nutrition

Calories: 2025kcalCarbohydrates: 4gProtein: 10gFat: 223gSaturated Fat: 34gPolyunsaturated Fat: 23gMonounsaturated Fat: 160gCholesterol: 17mgSodium: 1573mgPotassium: 172mgFiber: 1gSugar: 0.3gVitamin A: 1939IUVitamin C: 9mgCalcium: 374mgIron: 3mg

Notes

Storage: Store in an airtight jar in the fridge for 4-5 days, pressing a layer of olive oil over the top helps it stay bright green. It freezes well too, just leave out the Parmesan until you thaw and use it.

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