Pistachio Pesto
Pistachio Pesto - 6-ingredient, no-fuss, no-muss pesto recipe! With a bright taste and a creamy texture, this pesto is a staple in my kitchen!
Servings: 10 servings
Calories: 96kcal
Ingredients
- 2 cup Fresh Basil
- 1/2 cup Pistachio, shelled
- 1/4 cup Parmesan cheese, grated
- 1 tsp Black pepper
- 3-4 cloves Garlic
- 1/4 cup Olive oil
- Salt to taste
Instructions
- Combine all the dry ingredients in a blender or food processor.
- Blend until everything is almost chopped, then slowly drizzle in the olive oil.
- Pulse until combined. You can continue blending to make a silky, creamy pistachio pesto. Or make a more textured pesto that looks like a coarse paste.Taste and add salt to taste.
- Transfer to a bowl or an air-tight container. Drizzle some olive oil on top. Serve and enjoy!
Notes
- For the best flavor and texture, please use freshly grated parmesan cheese!
- I did not add the salt with the dry ingredients in step 1 because the Parmesan already has some.
- Pesto with pistachio has so few ingredients that I recommend using the best quality you can get your hands on.
- If you want a textured pesto, please use a mortar pestle instead of a food processor or blender.
Nutrition
Serving: 1 Serving | Calories: 96kcal | Carbohydrates: 2g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 274mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 303IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 0.5mg