Pistachio Pesto
There’s something truly special about making a delicious Pistachio Pesto from scratch. I remember the first time I tasted homemade pesto; it was vibrant, fresh, and packed full of flavor. It was a sunny afternoon, and I found myself in the kitchen, eager to replicate that memory. This isn’t just any ordinary pesto; it’s made with pistachios, giving it a unique twist that elevates traditional recipes. With the bright zing of lemon and the earthy tones of basil, each bite takes me back to that sunny day. Whether I serve it over a bed of pasta or spread it on warm, crusty bread, it always brings smiles to the table.
Recipe Snapshot
20 mins
12 mins
8 mins
Easy
300 kcal
9 g
Keto, Gluten-Free, Low FODMAP
15 g
Food Processor, Baking Sheet, Blender, Large Pot, Grater, Peeler, Chef’s Knife
Why This Pistachio Pesto Is a Winner
Why do I adore this Pistachio Pesto? There are so many reasons! Let me share a few with you:
1. Unique Flavor Profile
The combination of shelled pistachios, lemon zest, and Parmesan cheese creates a delightful mix of nutty, tangy, and savory flavors that make this pesto stand out from the crowd. It’s a refreshing change from the traditional basil and pine nut pesto.
2. Versatility
One of the best things about this Pistachio Pesto is its versatility. You can use it as a sauce for pasta, a dip for fresh vegetables, or a spread for sandwiches. I’ve even used it as a marinade for grilled vegetables, and it never disappoints!
3. Easy to Make
Making Pistachio Pesto is incredibly straightforward. With just a few simple ingredients and a food processor, you can whip up this sauce in no time. It’s perfect for those busy weeknights when you want something delicious yet effortless.
4. Fresh Ingredients
Using fresh ingredients like basil and lemon not only boosts the flavor but also provides a burst of nutrients. This pesto is an excellent way to incorporate healthy fats and greens into your diet.
5. Meal Prep Friendly
This pesto is perfect for meal prepping. You can make a big batch and store it in the fridge for several days or even freeze it for later use. I love having it on hand for those days when I need a quick meal solution.
Ingredients You’ll Need for Pistachio Pesto
Creating the perfect Pistachio Pesto starts with selecting the best ingredients. Each component works in harmony, enhancing the overall flavor and texture of the dish. The star of the show, of course, is the pistachios, which lend a rich, creamy quality that elevates this sauce. Fresh basil adds a burst of freshness, while Parmesan cheese brings a savory depth that ties everything together.
- 7 oz shelled unsalted pistachios, raw or dry roasted: The base of our pesto, these nuts provide a creamy texture and nutty flavor.
- Zest of ½ lemon: This adds a bright, citrusy note that enhances the other flavors.
- 2 tablespoons peeled almonds, optional: For an extra crunch and nuttiness, these are a delightful addition.
- ½ garlic clove, optional: A hint of garlic adds warmth and depth to the pesto.
- ½ cup Parmesan cheese, grated: Provides a rich, savory flavor that perfectly complements the other ingredients.
- 10 basil leaves: Fresh basil lends that classic pesto taste and vibrant color.
- ½ cup warm water: Helps achieve the desired consistency when blending.
- â…“ cup extra-virgin olive oil: Adds richness and helps emulsify the pesto.
- Sea salt and black pepper to taste: Essential seasonings to enhance the overall flavor.
- 14 oz pasta, such as rigatoni, penne, or bucatini: The perfect vehicle for our delightful pesto.
- 2 tablespoons sun-dried tomatoes, chopped, optional: These add a tangy sweetness and beautiful color.
Cooking Instructions for Pistachio Pesto
Making Pistachio Pesto is a satisfying experience that will leave your kitchen smelling heavenly. Follow these simple steps to create a flavorful sauce that will elevate any dish. Let’s get started!
- To make Pistachio Pesto, start by filling a small pot with water and bringing it to a boil. Add the shelled pistachios and cook for 1 minute to soften the skins. This quick blanching process makes it easier to remove the skins later.
- Drain the pistachios and transfer them to a bowl filled with cold water and ice for a few minutes. This will help cool them down and make the skins easier to remove. Once cool, drain again.
- Using a clean kitchen cloth, gently rub off the skins from the pistachios. This step is crucial, as the skins can be bitter.
- In a small food processor, place the peeled pistachios, lemon zest, almonds, garlic, Parmesan cheese, and basil leaves. These ingredients come together to create a delicious, fragrant paste.
- Pour in the warm water and blend until smooth. While blending, gradually drizzle in the extra-virgin olive oil. This will help emulsify the mixture, making it creamy and luscious.
- Stop the food processor and taste your pesto. Adjust the seasoning with sea salt and black pepper to your liking. Don’t be afraid to make it your own!
- Now, bring a large pot of lightly salted water to a boil. Add your chosen pasta and cook according to the package directions, stirring occasionally.
- Two minutes before the suggested cooking time, drain the pasta. This is key to achieving that perfect al dente texture.
- Reserve about 2 tablespoons of the pasta cooking water. This starchy water is a great addition to your pesto to help create a creamy sauce.
- In a large bowl, toss the drained pasta with the pistachio pesto. If the mixture seems too thick, add a splash of reserved pasta water to achieve the desired creaminess.
- Finish your dish with chopped sun-dried tomatoes and a sprinkle of freshly cracked black pepper, if desired. Serve immediately for the best flavor and texture.
Things Worth Knowing
- Be mindful of texture: Ensure that the pistachios are blended smoothly to create a creamy pesto without any large chunks.
- Fresh ingredients matter: Using fresh basil and quality olive oil will significantly enhance the flavor of your Pistachio Pesto.
- Adjust to your taste: Feel free to experiment with the amount of garlic or Parmesan cheese based on your preference.
- Reserve pasta water: The starchy pasta water is essential for achieving the perfect consistency when mixing the pesto with the pasta.
Variations to Try
There are endless possibilities when it comes to Pistachio Pesto. Here are some fun variations you might want to try:
- Experiment with nuts: Try using different nuts like walnuts or cashews for a different flavor profile.
- Add greens: Incorporate spinach or arugula for an extra boost of nutrients and a different taste.
- Spice it up: Add a pinch of red pepper flakes for heat, making your pesto more exciting.
- Cheese alternatives: If you’re looking for a dairy-free version, swap Parmesan cheese for nutritional yeast for a cheesy flavor.
- Herb blends: Mix in other herbs like parsley or mint to create your unique flavor.
- Use it in soups: Stir your Pistachio Pesto into soups for added richness and taste.
Perfect Matches for Pistachio Pesto
Serving Pistachio Pesto can be as creative as making it. Here are some ideas on how to enjoy it:
- Pasta Delight: Toss it with your favorite pasta, such as penne or bucatini, for a quick, satisfying meal.
- Dip It: Use it as a dip for fresh veggies or crusty bread during gatherings.
- Sandwich Spread: Slather it on sandwiches or wraps for a flavor boost.
- Accompany Grilled Dishes: Serve alongside grilled chicken or fish for a gourmet touch.
- Salad Dressing: Thin it out with more olive oil or vinegar to make a zesty salad dressing.
- Brunch Option: Pair it with eggs or frittatas for a delightful brunch experience.
FAQ
Conclusion
Pistachio Pesto is a unique and flavorful twist on traditional pesto that brings the taste of fresh, wholesome ingredients to your table. It’s easy to make and incredibly versatile, perfect for a quick weeknight dinner or a special occasion. I encourage you to try this recipe at home; you’ll be delighted by its rich flavor and creamy texture. It’s a dish that not only satisfies your taste buds but also brings a sense of joy to your cooking experience.
Pistachio Pesto
Ingredients
Equipment
Method
- To make Pistachio Pesto, start by filling a small pot with water and bringing it to a boil. Add the shelled pistachios and cook for 1 minute to soften the skins. Drain the pistachios, transfer them to a bowl with cold water and ice for a few minutes, then drain again. Rub off the skins with a clean kitchen cloth.
- Place peeled pistachios, lemon zest, almonds, garlic, Parmesan cheese, and basil into a small food processor. Pour in the warm water and blend until smooth, gradually drizzling in the extra-virgin olive oil. Adjust seasoning to taste.
- Bring a large pot of lightly salted water to a boil, then add the pasta and cook according to the package directions.
- Drain the pasta 2 minutes before the suggested cooking time. Reserve 2 tablespoons of pasta cooking water.
- Transfer the drained pasta to a large bowl and toss it with the Pistachio Pesto, adding a splash of reserved pasta water as needed for a creamier texture. Finish with chopped sun-dried tomatoes and a sprinkle of freshly cracked black pepper, if desired. Serve immediately.
Notes
- Fridge: Store Pistachio Pesto in an airtight container in the refrigerator; it will keep well for up to 4 days.
- Freezer: This pesto freezes wonderfully! Simply portion it into freezer-safe containers and store in the freezer for up to 1 month.
- Reheat: I recommend reheating it on the stove and adding a little fresh cream or warm water to keep its creaminess.
