A delightful twist on the traditional basil pesto that brings a unique flavor profile to your kitchen. This vibrant green sauce combines the earthiness of pistachios with the aromatic freshness of basil.
¾ cup pistachios, shelled (preferably roasted and unsalted)
2 cloves garlic, minced
½ cup Parmesan cheese, grated (or nutritional yeast for a vegan version)
½ cup olive oil, extra virgin
2 tablespoons lemon juice, freshly squeezed
½ teaspoon salt, or to taste
¼ teaspoon pepper, freshly ground, or to taste
Instructions
Begin by preparing your ingredients. Ensure your basil leaves are clean and dry. If using raw pistachios, consider toasting them lightly in a pan over medium heat for 5-7 minutes until fragrant.
In a food processor, combine the packed basil leaves, shelled pistachios, minced garlic, and grated Parmesan cheese (or nutritional yeast). Pulse these ingredients for about 30 seconds until finely chopped.
While the processor is running, slowly pour in the olive oil until the mixture becomes a smooth paste. You may need to stop and scrape down the sides with a spatula if necessary.
Add the freshly squeezed lemon juice, salt, and pepper to the mixture. Pulse again until everything is well blended and reaches your desired consistency.
Transfer the Pistachio Pesto to a jar or an airtight container. It can be used immediately or stored in the refrigerator for up to one week.
