Ready to ditch the jar for good? Once you see how ridiculously easy it is to whip up this vibrant, homemade pesto, you’ll never look back. We’re swapping traditional pine nuts for rich, buttery pistachios, creating a uniquely earthy and utterly addictive sauce that comes together in just 10 minutes. Get ready to elevate everything from pasta to sandwiches!
Ingredients
• 2 cups / 40g loosely packed fresh basil leaves
• 2 cups / 40g loosely packed fresh flat-leaf parsley leaves
• 4 cloves garlic, peeled
• ⅔ cup / 80g shelled pistachios
• ½ teaspoon / 3g sea salt, or more to taste
• ¼ teaspoon / 0.5g ground black pepper
• 1 tablespoon / 15ml fresh lemon juice
• ½ cup plus 2 tablespoons / 150ml olive oil
• 2 tablespoons / 30ml water, if needed
Instructions
1. Directions
2. Combine the basil, parsley, garlic, pistachios, sea salt, black pepper, and lemon juice in the bowl of a food processor or high-powered blender. Pulse several times until the are finely chopped and form a coarse paste.
3. With the motor running on low, slowly stream in the olive oil until the pesto is smooth and emulsified.
4. Check the consistency. If it’s too thick for your liking, add the water, 1 tablespoon at a time, with the motor running, until you reach your desired texture.
5. Taste and adjust seasoning if necessary. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.
Nutritional Information
• MAKES: 1½ cups (2 tablespoons per serving)
• PER SERVING: CALORIES: 142, FAT: 14.1g, PROTEIN: 1.8g, TOTAL CARBS: 2.8g, FIBER: 1.1g, NET CARBS: 1.7g
Pro Tips
• For a deeper, nuttier flavor, toast the pistachios in a dry skillet over medium heat for 3-5 minutes until fragrant before adding them to the food processor.
• To keep your pesto vibrantly green, pour a thin layer of olive oil over the top before sealing the container. This creates a barrier against air and prevents oxidation.
• Pesto freezes beautifully. Pour it into ice cube trays, freeze solid, then transfer the cubes to a freezer bag for perfect single-serving portions.
• If you aren’t avoiding dairy, add ⅓ cup of freshly grated Parmesan cheese along with the other in step 1 to take this pesto to the next level.
FAQ
Q: Why use pistachios instead of pine nuts for pesto
A: This recipe swaps traditional pine nuts for pistachios to create a uniquely rich, buttery, and earthy flavor that makes for an utterly addictive sauce.
Q: How do I keep my homemade pesto from turning brown
A: To keep your pesto vibrantly green, pour a thin layer of olive oil over the top before sealing it in an airtight container. This creates a barrier that prevents air from oxidizing and browning the sauce.
Q: Can I freeze this pistachio pesto
A: Yes, this pesto freezes beautifully. For convenient single-serving portions, pour it into an ice cube tray, freeze until solid, and then transfer the pesto cubes to a freezer bag for long-term storage.
Q: How long does this homemade pesto last in the fridge
A: When stored in an airtight container, this pistachio pesto can be kept in the refrigerator for up to 2 weeks.
