Why You Need to Make Pistachio Pesto
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Fresh basil, pistachios, lemon juice make a delightful summer pesto, which can be frozen and enjoyed in the winter.
Recipe type: Italian Sauce
Cuisine: Italian
  • 2 cups tightly packed fresh picked basil leaves
  • ½ cup extra virgin olive oil
  • 3 tablespoon roasted salted pistachios
  • 2 cloves of garlic, finely chopped before processing
  • 2 tablespoons fresh lemon juice
  • dash of salt
  • ¼ teaspoon freshly ground black pepper
  • For completion by hand
  • ½ cup tablespoon freshly grated pecorino romano cheese
  • 2 tablespoon butter
  1. Place all ingredients except cheese into a food processor. You must chop the garlic first, which makes it much better to process and doesn't become a juice.
  2. I don't like to use a food processor for this because I can pulse it and keep some texture, which I prefer.
  3. Add the cheese by hand.
Regarding cheese, sometimes I just use pecorino romano. You can also use parmesan cheese.

If you are adding this to pasta, reserve some pasta water (3 tablespoons or so) a little at a time to extend the pasta.

You may also heat the pesto on very very low and add in heavy cream for a creamy pesto pasta.
Recipe by Spinach Tiger at https://spinachtiger.com/how-to-make-italian-pistachio-pistachio-pesto-how-to-freeze-pesto/