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Close-up of a food processor blade surrounded by freshly blended green pesto sauce.

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
Total Time 10 minutes
Servings: 20 tablespoons
Course: Dressing/Condiment, Garnish
Cuisine: Italian Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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, which intensifies the green color, 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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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