Need a recipe to use the abundance of basil in your garden? Try making fresh Pistachio Pesto, which takes only a few minutes in your food processor. Pesto is delicious in pasta or spread on a warm piece of bread. Take a few minutes to make your own sauce to give your next meal an authentic Italian experience. 
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While I wouldn’t consider myself a green thumb because my vegetable garden seems to have some sort of issue every year, my herbs seem to do fairly well. Making a fresh pesto is a delicious way to use basil. Pistachio pesto has so much flavor, you’ll want to put it in everything!
What is pesto made of?
Pesto is a sauce that originated in Italy. It usually consists of pine nuts, fresh basil leaves, olive oil, Parmesan cheese, garlic and salt. Of course there are many pesto variations that you can make. My recipe has a combination of arugula and basil. Plus I’ve substituted pistachios for the pine nuts.
Here’s what you’ll need for Pistachio Pesto:
- arugula
- basil
- pistachios
- Parmesan
- olive oil
- lemon juice
- garlic
- salt
- pepper
While I love pesto I find it can have a very strong flavor. I like to mellow the basil with arugula and brighten the flavor with a bit of lemon juice. Lemon juice is not in the classic Italian pesto but I like the freshness that it adds to the dish.
How to make pesto
Making homemade pesto is surprisingly simple and takes very little time! You’ll never need to buy the jarred pesto again. I add all of my ingredients, except the olive oil and lemon juice in the bottom of my food processor. Then I turn on the food processor and slowly pour the olive oil and lemon juice through the top of the chute.
What goes well with pesto?
Pesto can be used for so many different dishes! You can use it on seafood, chicken, or in a pasta dish. It’s also delicious with a good crusty piece of bread and simply served as a dip.
How long Can I store Pesto?
Fresh pesto can be stored in the refrigerator for a few days. The best method for storing is to add your pesto to a small jar and add a thin layer of olive oil over the top. This will help prevent the air from turning your pesto brown.
If you will not be using all of your pesto right away it actually freezes well! Divide pesto into an ice cube tray and place into freezer for a few hours until frozen. This will give you many small servings to easily pop out for your next meal.
If you try this recipe for Pistachio Pesto, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.
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If you try this recipe for Pistachio Pesto, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.
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Pistachio Pesto
Ingredients
- 1 cup fresh basil leaves
- 1 cup arugula
- 1/2 cup pistachios
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- juice of 1 lemon
- 2 cloves garlic, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Add all ingredients except olive oil and lemon juice into the bottom of a food processor.
- Turn processor on and slowly pour olive oil and lemon juice through the chute at the top of food processor.
- Blend for a few seconds, turn processor off and scrape sides and turn on for a few extra seconds.
- Once desired consistency, remove and use right away or store.
Notes
*For long term storage pesto can be frozen.
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Oh this looks so good! I’ll have to try it!
It’s so fresh and flavorful, I know you’ll love it!
That looks delicious, and it’s an awesome way to get in a little extra protein! I will have to try it!
Let me know how you like it!