Homemade Basil & Pistachio Pesto is a thick, boldly flavored cream, ideal for seasoning pasta or spreading on slices of bread. A delicious twist on the classic basil pesto, it's made with pistachios, extra virgin olive oil, grated cheese, fresh basil, and a pinch of salt and pepper.
For a flavorful pistachio pesto, choose top-quality pistachios, preferably Sicilian or Italian. Make sure they're fresh, unroasted, and unsalted. If you only find shelled ones, buy them vacuum-packed. If you like, you can add a few mint leaves or lemon zest to the pistachio pesto for a fresher taste.
What Can I Use Pistachio Pesto For?
Once ready, the pistachio pesto is perfect for seasoning pasta with pistachio and shrimp pesto, a refined pistachio risotto, or an original lasagna. It's also ideal for flavoring piadinas and sandwiches, but also for adding a touch of class to vegetable or grain salads.
Ingredients
How to Make Basil & Pistachio Pesto
Start preparing the pistachio pesto by blanching the pistachios in hot water for 5 minutes, so that they soften and it's easier to remove the outer skin. This step is completely optional, but it will allow you to obtain a super-enveloping pesto with an intense, bright color.
Start preparing the pistachio pesto by blanching the pistachios in hot water for 5 minutes, so that they soften and it's easier to remove the outer skin. This step is completely optional, but it will allow you to obtain a super-enveloping pesto with an intense, bright color.
After 5 minutes, drain the pistachios, place them on a tea towel and dry them thoroughly.
After 5 minutes, drain the pistachios, place them on a tea towel and dry them thoroughly.
Then peel them one by one and collect them gradually in a bowl.
Then peel them one by one and collect them gradually in a bowl.
;Resize,width=712;)
At this point, collect the pistachios, fresh basil, grated parmesan, extra virgin olive oil, salt and pepper in the jug of the food processor.
At this point, collect the pistachios, fresh basil, grated parmesan, extra virgin olive oil, salt and pepper in the jug of the food processor.
Blend for 2-3 minutes, then add a little water. We recommend adding a little at a time, so you can gauge the desired consistency. If you're using the pesto as a pasta sauce, for example, you'll need a slightly thinner consistency, while if you're spreading it on bread, it should be thicker.
Blend for 2-3 minutes, then add a little water. We recommend adding a little at a time, so you can gauge the desired consistency. If you're using the pesto as a pasta sauce, for example, you'll need a slightly thinner consistency, while if you're spreading it on bread, it should be thicker.
Blend again until you obtain a smooth and homogeneous cream.
Blend again until you obtain a smooth and homogeneous cream.
;Resize,width=712;)
Enjoy!
Enjoy!
;Resize,width=767;)
