This creamy, nutty twist on the classic basil pesto brings a beautiful color and unique flavor profile that’s simply irresistible.
Ingredients
Scale:
1 cup shelled pistachios (preferably roasted)
2 cups fresh basil leaves, packed
2 cloves garlic, peeled
1/2 cup grated Parmesan cheese (for a vegan version, use nutritional yeast)
1/2 cup extra-virgin olive oil
Juice of 1 lemon (about 2 tablespoons)
Salt and pepper, to taste
Instructions
Begin by adding the shelled pistachios, fresh basil leaves, and garlic cloves to a food processor. Pulse until finely chopped, scraping down the sides as needed.
With the processor running, slowly drizzle in the extra-virgin olive oil until the mixture becomes smooth and creamy.
Add the grated Parmesan cheese and lemon juice. Process again until fully incorporated.
If the pesto is too thick, you can add a little more olive oil or a splash of water to reach your preferred consistency.
Transfer the pistachio pesto into a clean jar or airtight container. It can be used immediately or stored in the refrigerator for up to a week.
