Pistachio Pesto Nutty Spread (Printable)

Bright, nutty pistachio and basil sauce ideal for spreading or drizzling on dishes.

# What You Need:

→ Nuts & Seeds

01 - 1 cup shelled unsalted pistachios

→ Herbs & Aromatics

02 - 2 cups fresh basil leaves, packed
03 - 2 garlic cloves, peeled

→ Cheese

04 - 1/3 cup grated Parmesan cheese

→ Liquids

05 - 1/2 cup extra-virgin olive oil

→ Seasoning

06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ Optional

08 - 1 tablespoon fresh lemon juice

# How-To Steps:

01 - Place pistachios, basil leaves, and garlic cloves in food processor. Pulse until finely chopped.
02 - Add Parmesan cheese, kosher salt, and black pepper. Pulse several times to combine evenly.
03 - With processor running, slowly drizzle extra-virgin olive oil until mixture reaches smooth, spreadable consistency.
04 - Add lemon juice if desired for brightness. Pulse briefly to incorporate.
05 - Use immediately or transfer to airtight container and refrigerate up to 5 days.

# Expert Advice:

01 -
  • It comes together in under 10 minutes, which means you can go from bare pantry to impressive dinner without the stress.
  • The pistachio flavor is nutty and subtle enough that even people who think they don't like pesto end up asking for the recipe.
  • It's naturally vegetarian and gluten-free, so it works for almost any dietary preference at your table.
02 -
  • Don't over-process the mixture into a completely smooth paste unless you want it to lose texture and personality, a lesson I learned the hard way by being too enthusiastic with the food processor.
  • If you're making this ahead of time, hold off on adding the full amount of olive oil until you're ready to serve, because it can separate and become greasy in storage.
03 -
  • Toast your pistachios lightly in a dry pan for just a minute or two before processing to deepen their flavor and add a subtle roasted note that makes the whole sauce more complex.
  • The secret to keeping pesto bright green is using a food processor instead of a blender, because the blender generates heat that can darken the basil during processing.
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