Pest-achio! A simple and delicious pesto made with loads of pistachios. The color and flavor is so great.

Pistachio Pesto

Just a moment please...

Yield
Serves 4.
Prep Time
Total Time

My easy recipe for pistachio pesto (Pestachio). The hardest part is the shelling, but it’s totally worth it. A new twist on pesto!

Ingredients

6 oz. shelled pistachios (about 1 full cup)
1/2 cup basil, packed
2 tablespoons mint
1 clove garlic
1/2 cup olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
2 scallions, minced
1/2 cup grated Parmesan cheese
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Helpful Equipment

Food Processor

Directions

1) Shell pistachios. If you have any stubborn ones, you can use a half shell from another pistachio to pry open the shell.

2) Add nuts to a food processor with basil, mint, and minced garlic. Drizzle in a few tablespoons of olive oil and pulse until the mixture is a coarse paste.

3) Drizzle in rest of olive oil until pesto is a good consistency. There shouldn’t be any lumps, but it doesn’t need to be completely smooth.

4) Remove pesto from food processor and season with salt and pepper. Stir in minced scallions and Parmesan cheese.

Store pesto in the fridge for up to five days.

To use it in pasta, it’s best to warm it in a pot with some hot pasta water to loosen it a bit. Then stir that mixture into the hot pasta.