Pistachio Pesto

Pistachio pesto combines fresh basil leaves with nutty pistachios for a different spin on pesto. It's easy to make and so delicious!

Course condiment, Jams, Sauces, Dips & Spreads

Cuisine Italian

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 107

2 cloves garlic
½ teaspoon fine sea salt more to taste - 3 grams
2 ½ cups fresh basil leaves loosely packed ,washed and de-stemmed - 75 grams
¼ cup de-shelled pistachios if you can't find de-shelled you can do them yourself - 30 grams
¼ cup vegan parmesan cheese freshly grated - 25 grams
⅓ cup olive oil 80 ml
¼ teaspoon ground black pepper (optional) - 0.5 grams

In a mortar and pestle, grind the garlic with the fine sea salt until it becomes a paste.
Add in the fresh basil leaves in two batches, pounding and grinding until the basil is blended into the garlic, which will take about 3-4 minutes.
Add in the pistachios, pounding until broken up into smaller pieces and then grinding to blending into the basil. Feel free to use a spoon or a spatula to help stir the mix together.
Add in your vegan parmesan cheese and mix in thoroughly. If adding in ground black pepper add it here and grind to incorporate it too.
Slowly drizzle in 2 tablespoons of your olive oil into your pesto to thoroughly combine, until pesto reaches your desired consistency.
Pour in the rest of your olive oil and using a spoon, stir everything together.
Feel free to add more olive oil if you want a more runny consistency, or more nuts if you want a thicker pesto.

Add garlic, sea salt and pistachios to a food processor and pulse until combined, scraping down the sides after each pulses, for about 1 minute.
Add the basil, vegan parmesan and optional pepper next and continue to pulse until combined, for about 1-2 more minutes. Slowly drizzle in your olive oil will pulsing or with your food processor on low to thoroughly incorporate. Feel free to add more olive oil if you want a more runny consistency, or more nuts if you want a thicker pesto.

Refrigerator: Pistachio pesto can be stored in an airtight container in the refrigerator for 1-2 weeks. Before storing, add a thin layer of olive oil on top to prevent oxidation.

Freezer: Pesto can also be frozen for longer storage. Simply spoon the pesto into ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer bag or container and store for up to 6 months. Thaw in the refrigerator before using, or drop the frozen cubes into a hot bowl of soup and let them melt to cool the soup down and add flavour.