Easy Pistachio Pesto

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This Easy Pistachio Pesto recipe only requires 6 ingredients and takes less than 5 minutes to make.

Prep Time3

Cook Time2

Course: Side Dish

Cuisine: Italian

Servings: people

Calories: 429kcal

Author: Emily Roz

Equipment

1 food processor or pestle and mortar

Ingredients

50 g pistachios de-shelled
50 g fresh basil
2 garlic cloves more or less based on your preference
1 teaspoon flaky salt I use Maldon salt
150 ml extra virgin olive oil
50 g parmesan grated
1 teaspoon lemon juice more or less based on your preference
1 teaspoon ground black pepper

Instructions

Place a pan/skillet on medium heat and add in the pistachios. Dry fry them for a few minutes until you can smell them beginning to toast. Then remove from the pan and set aside.
In a food processor, combine the toasted pistachios, fresh basil, garlic cloves, and a big pinch of flaky salt (I use Maldon salt). Blend until the mixture is finely chopped but not fully pulverised into a paste. Then gradually add the olive oil as the blender is running.
Add the grated parmesan and lemon juice to the mixture. Blend once again for a few seconds or give everything a mix with a spoon. Taste and season according to your preferences.
Place your pistachio pesto in an airtight jar or container and into the fridge for up to 4 days. Or in the freezer for up to 3 months. Or serve it with pasta and combine with pasta water until silken and combined. Makes around 300ml of pesto. Enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!

To double quantity: This recipe can be doubled to make 600ml of pistachio pesto or serve around 8 people.

Storage: As I mentioned above, store the pesto in an airtight jar or container for up to 4 days in the fridge or up to 3 months in the freezer. Don't forget to label the container with the contents and the date!

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