Pistachio Pesto
This pistachio pesto recipe combines pistachio nuts, garlic, basil, mint, parmesan, olive oil, lemon juice, salt, and pepper to create a versatile and flavorful paste that can be used with pasta, fish, meat, or as a dip.
Servings 8 Servings
Calories 163kcal
Equipment
- Pestle and mortar or Blender or Food Processor
- Grater (for the parmesan cheese)
- Measuring Cups
- Measuring spoons
- Mixing bowl (optional)
Ingredients
- ¾ cup pistachio nuts
- 1 clove garlic optional, use half or omit if preferred
- 1 cup basil leaves loosely packed
- 1 cup mint leaves loosely packed
- ¼ cup grated parmesan cheese
- ⅓ cup olive oil
- squeeze lemon juice
- Sea salt & pepper to taste
Instructions
- Add the pistachios, garlic, and herbs to a pestle and mortar and grind to a rough paste. Use a blender or food processor if you don’t have a pestle and mortar.
- Mix in the olive oil and parmesan until combined. Grind further if you want a smoother consistency.
- Taste and season with lemon juice, salt, and pepper to your liking.
- Serve with pasta, on fish, meat, or as a simple dip.
Notes
Refrigeration: Store any leftover pesto in an airtight container in the refrigerator for up to a week. Cover the surface with a thin layer of olive oil to help preserve it.
Storage: Spoon the pesto into ice cube trays and freeze until solid. Transfer the frozen pesto cubes to a resealable freezer bag or airtight container. When needed, thaw the cubes in the refrigerator or add them directly to hot dishes.
Nutrition
Serving: 1Serving | Calories: 163kcal | Carbohydrates: 5g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 57mg | Potassium: 166mg | Fiber: 2g | Sugar: 1g | Vitamin A: 472IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg