Pistachio Basil Pesto Sauce (Printable)

Nutty pistachio and fresh basil blend creating a vibrant sauce for pasta or veggies.

# Components:

→ Nuts & Seeds

01 - 1 cup (130 g) shelled unsalted pistachios

→ Herbs & Aromatics

02 - 2 cups (50 g) fresh basil leaves, packed
03 - 2 garlic cloves, peeled

→ Cheese

04 - 1/3 cup (30 g) grated Parmesan cheese

→ Liquids

05 - 1/2 cup (120 ml) extra-virgin olive oil

→ Seasoning

06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 1 tablespoon fresh lemon juice

# Directions:

01 - Place the pistachios, basil leaves, and garlic in a food processor. Pulse until finely chopped.
02 - Add the Parmesan cheese, salt, and pepper. Pulse a few more times to combine.
03 - With the processor running, slowly drizzle in the olive oil until the mixture becomes a smooth, spreadable paste.
04 - Taste and add lemon juice if desired, pulsing briefly to combine.
05 - Use immediately, or store in an airtight container in the refrigerator for up to 5 days.

# Expert Advice:

01 -
  • Ready in 10 minutes, which means you can go from craving to eating while the water's still boiling.
  • Tastes expensive and impressive, but it's actually cheaper than traditional pesto since pistachios stretch further than basil alone.
  • Works on literally everything—pasta, toast, grilled chicken, roasted vegetables—making it the most useful thing in your fridge.
02 -
  • Add the olive oil slowly and with the processor running—I learned this the hard way when I dumped it all in at once and ended up with separated, greasy mess that took forever to rescue.
  • Don't process it until it's completely smooth like store-bought pesto; the little flecks of pistachio and basil are what make it taste homemade and alive.
03 -
  • If your pesto tastes too strong or bitter, it means the basil got too bruised during processing—next time pulse gently and don't let the motor run continuously.
  • For a thinner sauce that clings to pasta, whisk in a tablespoon or two of warm pasta cooking water right before tossing, which lets the starch help it coat the noodles.
Return