Pistachios deserve the leading role in this pesto. A small handful of basil adds freshness without turning it into a standard basil pesto with the nuts swapped. Keep the mixture slightly grainy, then loosen it with pasta water or olive oil according to how you plan to serve it.
Pistachio Pesto
Pistachios with basil, lemon zest, and olive oil
Brief blending preserves a little pistachio texture, with basil and lemon zest kept in supporting roles.
TypeSauces
Prep15 minutes
Cook0 minutes
Rest0 minutes
Total15 minutes
YieldAbout 260 g
Servings6
ServingAbout 40 g
DifficultyEasy
CuisineItalian-inspired
Ingredients
Batch
Instructions
Serving Ideas
- Toss with short pasta or spoon onto grilled courgettes and fresh ricotta.
Substitutions
- Pecorino makes a sharper version; reduce the added salt. Salted pistachios can be used only after tasting and omitting extra salt as needed.
Chef Tips
- Long blending warms the nuts and bruises the basil. Stop while you can still see fine pieces of pistachio.
Storage
Refrigerate immediately in a covered container at 4°C or below and use within 3 days. Do not store at room temperature.
Allergen Notes
Contains pistachios and milk.