Pistachio Pesto Recipe (5 ingredients)
This pistachio pesto recipe is a quick, five-ingredient, homemade sauce, perfect for pasta, chicken, or topping roasted vegetables. It’s easy to make a big batch in advance and enjoy throughout the week.
Equipment
- Food processor
Ingredients
- 1 cup Shelled unsalted pistachios
- 1 cup Fresh basil leaves
- 1 Small garlic clove
- 1/2 cup Extra virgin olive oil, plus more as needed
- 1/2 cup Freshly grated Parmesan cheese freshly grated
- Kosher salt, to taste
Instructions
- Add the pistachios to a food processor and pulse until finely chopped.
- Add the basil leaves and garlic and pulse until combined.
- With the food processor running, slowly stream in the olive oil until the pesto is smooth and cohesive.
- Transfer the pesto to a bowl and stir in the grated Parmesan cheese.
- Season with kosher salt to taste.
Notes
- For a smoother pesto, continue blending while streaming in additional olive oil as needed.
- Use high-quality extra virgin olive oil for the best flavor.
- This pesto can be made ahead and stored in the refrigerator with a thin layer of olive oil on top to prevent browning.
Nutrition
Calories: 466kcalCarbohydrates: 10gProtein: 11gFat: 44gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 28gCholesterol: 9mgSodium: 203mgPotassium: 343mgFiber: 3gSugar: 3gVitamin A: 494IUVitamin C: 2mgCalcium: 193mgIron: 2mg
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