Pistachio Basil Pesto Sauce (Print version)

A bright pistachio and basil blend enhanced with garlic, cheese, and olive oil for versatile dishes.

# What You Need:

→ Nuts & Seeds

01 - 1 cup (130g) shelled unsalted pistachios

→ Herbs & Aromatics

02 - 2 cups (50g) fresh basil leaves, packed
03 - 2 garlic cloves, peeled

→ Cheese

04 - 1/3 cup (30g) grated Parmesan cheese

→ Liquids

05 - 1/2 cup (120ml) extra-virgin olive oil

→ Seasoning

06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ Optional

08 - 1 tablespoon fresh lemon juice for brightness

# Directions:

01 - Place the pistachios, basil leaves, and garlic in a food processor. Pulse until finely chopped.
02 - Add the Parmesan cheese, salt, and pepper. Pulse a few more times to combine.
03 - With the processor running, slowly drizzle in the olive oil until the mixture becomes a smooth, spreadable paste.
04 - Taste and add lemon juice if desired, pulsing briefly to combine.
05 - Use immediately, or store in an airtight container in the refrigerator for up to 5 days.

# Expert Advice:

01 -
  • It comes together in ten minutes, which means you can make fresh pesto on a weeknight without any fuss.
  • Pistachios bring this unexpected sweetness and depth that makes people pause and ask what's different about your sauce.
  • It works everywhere—pasta, bread, vegetables, even stirred into yogurt for a totally new snack.
02 -
  • Don't over-process or you'll end up with pistachio butter instead of pesto—the whole point is keeping some texture and personality.
  • If your pesto seems too thick for pasta, use a splash of pasta cooking water instead of adding more oil, which keeps it from becoming greasy.
03 -
  • Make this sauce in the morning and let it sit in the fridge for a few hours—the flavors deepen and marry together in a way that tastes way more sophisticated.
  • If you're making a double batch, store it with a thin layer of olive oil on top to keep it from oxidizing and turning dark.
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