If you’re looking for a delicious and easy pesto recipe, you’ve come to the right place! This is the best basil pistachio pesto you’ll ever have and it comes together in under 10 minutes. It’s a delightful twist on the traditional recipe, and it’s perfect for adding a burst of fresh flavor to a variety of dishes. Whether you’re a seasoned cook or a kitchen novice, this recipe is simple to follow and delivers mouth-watering results every time.
Pistachios Please!
Pistachios bring a delightful twist to traditional pesto, enhancing both its flavor and texture in remarkable ways. Here’s why you should consider using pistachios in your pesto:
Flavor Enhancement
Pistachios have a rich, slightly sweet, and buttery flavor that complements the fresh, peppery notes of basil perfectly. This unique taste profile adds depth to the pesto, making it more complex and satisfying. Unlike pine nuts, which have a mild and somewhat oily flavor, pistachios provide a more pronounced and nutty essence that stands out in every bite.
Textural Benefits
The natural crunch of pistachios contributes to a more interesting and pleasing texture in the pesto. When blended, they create a slightly chunkier and more substantial sauce, which can add a delightful contrast when paired with soft pasta or used as a spread.
Cost Efficiency
One of the significant advantages of using pistachios over pine nuts is the cost. Pine nuts are notoriously expensive, often making traditional pesto a bit of a luxury. Pistachios, on the other hand, are generally more affordable while still offering an equally, if not more, flavorful alternative. This cost efficiency means you can enjoy making and eating pesto more frequently without breaking the bank.
All things Pesto
Substitutions for Basil, Pistachios, and Dairy-Free Options
- Basil Substitutes: If you’re out of basil or looking for a different flavor, try using spinach, arugula, or even cilantro. Each will give your pesto a unique taste. You can substitute a 1:1 ratio.
- Pistachio Alternatives: Don’t have pistachios? No problem! You can use almonds, walnuts, or pine nuts instead. However, pistachios are a great choice because they’re typically less pricey than pine nuts and, in my opinion, offer more flavor. Substitute a 1:1 ratio
- Dairy-Free Option: To make this pesto dairy-free, substitute the Parmesan Reggiano with nutritional yeast. You’ll still get that cheesy flavor without the dairy.
- Use 1/4 cup of nutritional yeast in place of the 1/3 cup of Parmesan Reggiano.
- Nutritional yeast provides a cheesy flavor and can be adjusted to taste. If you find that you want a more pronounced cheesy flavor, you can add a bit more nutritional yeast until it meets your preference.
Tips for Making the Best Pesto
- Fresh Ingredients: Always use the freshest ingredients available for the best flavor.
- Quality Olive Oil: Use a high-quality olive oil for a richer taste.
- Consistency: Adjust the olive oil quantity to get the consistency you prefer. Some like their pesto thick, while others prefer it more liquid.
- Balance: Taste your pesto before serving and adjust the salt, pepper, or lemon juice to balance the flavors to your liking.
Delicious Ways to Use Basil Pistachio Pesto
- Pasta: Toss your freshly made pesto with pasta for a quick and flavorful meal. Check out my Creamy Pistachio Pesto Pasta Recipe!
- Sandwiches: Spread pesto on your favorite sandwich for an extra layer of flavor.
- Pizza: Use pesto as a pizza base instead of tomato sauce for a unique twist.
- Salads: Drizzle pesto over salads for a zesty dressing.
- Marinades: Marinate chicken, fish, or tofu in pesto before grilling or baking for a deliciously infused flavor.
Personal Touch: Adding Lemon Flavor
I love to add a hint of lemon to my basil pistachio pesto. The zest and juice of a quarter lemon bring a bright, tangy flavor that perfectly complements the richness of the basil and pistachios. While it’s optional, I highly recommend trying it if you enjoy a citrusy kick.
Storage
Store your pesto to an airtight container. I like to store mine in a glass container or mason jar. Store it in the refrigerator for up to a week. For longer storage, you can freeze the pesto in ice cube trays and then transfer the frozen cubes to a freezer bag. This way, you can thaw and use just the amount you need.
Ingredients!
- 2 cups of lightly packed fresh basil leaves
- 5 cloves of garlic
- 1/3 cup pistachios
- 1/3 cup fresh Parmesan Reggiano (a chunk or shredded is okay)
- 1/4-1/3 cup quality olive oil
- 1/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon sea salt
- Optional for a touch of lemon flavor:
- The zest of 1/4 of a lemon (about 1/4 of a lemon)
- 1 tablespoon lemon juice
Instructions :
- Prepare Your Ingredients: Gather all your ingredients. Make sure your basil leaves are washed and patted dry. Peel the garlic cloves.
- Blend Everything Together: Combine the basil leaves, garlic, pistachios, Parmesan Reggiano, black pepper, sea salt, and lemon zest and juice in a food processor or blender. Pulse a few times to start breaking down the ingredients.
- Add Olive Oil: Slowly add the olive oil while continuing to blend until the pesto reaches your desired consistency. You can start with 1/4 cup of olive oil and add more if needed.
- Storing Your Pesto: Transfer the pesto to an airtight container. Store it in the refrigerator for up to a week. For longer storage, you can freeze the pesto in ice cube trays and then transfer the frozen cubes to a freezer bag. This way, you can thaw and use just the amount you need.
it’s THAT easy!
If you like this recipe then you’ll LOVE my:
The Best Basil Pistachio Pesto
Equipment
- 1 food processor or blender
Ingredients
- 2 cups of lightly packed fresh basil leaves
- 5 cloves of garlic
- 1/3 cup pistachios
- 1/3 cup fresh Parmesan Reggiano a chunk or shredded is okay
- 1/4-1/3 cup quality olive oil
- 1/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon sea salt
Optional for a touch of lemon flavor:
- The zest of 1/4 of a lemon about 1/4 of a lemon
- 1 tablespoon lemon juice
Instructions
- Prepare Your Ingredients: Gather all your ingredients. Make sure your basil leaves are washed and patted dry. Peel the garlic cloves.
- Blend Everything Together: Combine the basil leaves, garlic, pistachios, Parmesan Reggiano, black pepper, sea salt, and lemon zest and juice in a food processor or blender. Pulse a few times to start breaking down the ingredients.
- Add Olive Oil: Slowly add the olive oil while continuing to blend until the pesto reaches your desired consistency. You can start with 1/4 cup of olive oil and add more if needed.
- Storing Your Pesto: Transfer the pesto to an airtight container. Store it in the refrigerator for up to a week. For longer storage, you can freeze the pesto in ice cube trays and then transfer the frozen cubes to a freezer bag. This way, you can thaw and use just the amount you need.
[…] star of this dish is undoubtedly my Easy Basil Pistachio Pesto, a delightful twist on traditional pesto that brings a unique flavor profile to the table. Made […]