The Best Basil Pistachio Pesto
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. 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.
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.