Description
You're going to love this rich, buttery pistachio pesto with bright lemon juice. Perfect for pasta, spreading on sandwiches, or dipping veggies.
Ingredients
Units
Scale
- 1/3 cup roasted pistachios
- 2 cups fresh basil leaves, packed
- 2 garlic cloves
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 - 2/3 cup extra virgin olive oil
- 1/3 cup Parmesan cheese, grated
Instructions
- Prepare pesto base: In a food processor or mini-chopper, pulse toasted pistachios and garlic until coarsely chopped. Add basil leaves, lemon juice, salt, and black pepper. Process until you have a paste, about 20 seconds.
- Add olive oil.
- For a thicker spread: Add 1/2 cup olive oil and pulse until combined but still textured.
- For a thinner sauce: Add 2/3 cup olive oil, pulsing until smooth.
- Add cheese: Add Parmesan and pulse just enough to combine.
- Taste and adjust: Check seasoning and add more salt, pepper, or lemon juice, as needed. Use right away or store in an airtight container in the refrigerator for up to 3 days.
Notes
- Storage: Keeps in the refrigerator for up to 3 days. For longer storage, freeze in ice cube trays and add Parmesan after thawing.
- For pasta: Save some salty pasta water to help thin the pesto and coat the noodles perfectly.
- Serving size: This makes about 3/4 cup of pesto, enough for 1 pound of pasta or multiple uses as a spread.
- Make-ahead: Pesto actually improves after a few hours as the flavors meld. The lemon juice helps keep it bright green longer than most pestos. Note that oil will absorb into the nuts and cheese, so if using from the fridge, you'll likely need to add another drizzle of olive oil to thin it out (or salty pasta water if adding to pasta).
- Prep Time: 15
- Category: Easy Recipes
- Method: No cook
- Cuisine: Italian