What is pistachio pesto? How is it different?

Traditionally pesto is made with pine nuts whereas pistachio pesto replaces them with pistachios, adding a slightly sweet, nutty flavor profile to the pesto.

Can I use salted pistachios?

If you can only find salted pistachios, simply leave out the salt in the recipe and adjust to taste.

Do you need to use a food processor? What about a blender?

Making homemade pesto is super easy to do in a food processor - it still leaves texture in the pesto and is easy to scrape out afterwards. However, you could also make it the old fashioned way by using a mortar and pestle. Personally, I tend to avoid using my blender for pesto since I find it a pain trying to get all the pesto out afterwards and it can also quickly turn into a smooth puree (pesto should have a bit of texture).

Why do you have to slowly stream in the olive oil?

Adding the olive oil in a slow steady stream while the food processor is running helps it to emulsify and keeps it from separating.

How do you prevent the pesto from browning?

Before storing in the fridge, smooth out the top of the pesto and cover the surface with a thin layer of olive oil to prevent it from browning. Alternatively, you could also press a piece of plastic wrap directly on the surface of the pesto.

Pistachio Pesto | Maple + Mango

Name: Pistachio Pesto
Prep time: 5 min
Total time: 5 min
Cuisine: Italian
Ingredients: 3 cups lightly packed fresh basil leaves; 1/2 cup pistachios (unsalted and shelled); 3 garlic cloves; 1/2 cup freshly grated parmesan cheese; 1/2 cup extra virgin olive oil, or more as needed; 1 teaspoon sea salt, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste; 1 tablespoon fresh lemon juice, optional

Description

Nothing beats the flavor of homemade pesto! For a delicious twist, trying using pistachios instead of the traditional pine nuts. This pistachio pesto is SO GOOD, super simple to make (just 5 minutes!) and incredibly versatile.

Ingredients

Scale

3 cups lightly packed fresh basil leaves
1/2 cup pistachios (unsalted and shelled)
3 garlic cloves
1/2 cup freshly grated parmesan cheese
1/2 cup extra virgin olive oil, or more as needed
1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 tablespoon fresh lemon juice, optional

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Instructions

Pulse dry ingredients in food processor: Add the basil, pistachios, garlic and Parmesan cheese to a food processor and pulse until finely chopped.
Drizzle in olive oil: With the food processor running, slowly stream in the olive oil. Pause to scrape down the sides with a rubber spatula and then continue running until the mixture is well combined but still has some texture.
Season: Season with salt, pepper and lemon juice (adjust to taste) and enjoy!

Notes

Food Processor: Making homemade pesto is super easy to do in a food processor – it quickly combines everything while still leaving some texture (a little texture is key to a great pesto!). This is the food processor that I use and love. You could also make it the old fashioned way by using a mortar and pestle. Personally, I tend to avoid using my blender for pesto since I find it a pain trying to scrape all the pesto out afterwards and it can also quickly turn into a smooth puree (pesto should have a bit of texture).
Olive Oil: Make sure to use a quality extra virgin olive oil that you enjoy the taste of. It plays a big role in the flavor of the pesto.
To Store: Store in a jar or airtight container in the fridge for up to 1 week. To prevent the top layer from browning, cover the surface with a thin layer of olive oil.
To Freeze: My favorite method is to freeze it in small, versatile portions in a silicone ice cube tray or the small Souper Cubes tray. Once frozen, transfer the cubes to a freezer bag or storage container and store in the freezer for up to 6 months.
Incredibly versatile: There are so many ways to enjoy this pistachio pesto. Check out the Ways To Use Pistachio Pesto section in the post for lots of great ideas!