Pistachio Pesto Recipe
Category: Sauces & Pestos
Servings: 1
Cuisine: Italian
Pistachio pesto is a unique and flavorful twist on the traditional basil pesto. The richness of the pistachios blends perfectly with the sharpness of Grana Padano cheese and the aromatic freshness of basil, creating a versatile sauce that pairs beautifully with pasta, grilled meats, or as a spread for bread and crostini. Below is the detailed recipe to make this creamy, nutty pesto, with step-by-step instructions to ensure your pesto turns out absolutely perfect.
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted Pistachios | 200g |
| Grana Padano DOP | 35g |
| Lemon Zest | ½ |
| Garlic | ½ clove |
| Extra Virgin Olive Oil | 100ml |
| Water | 100ml |
| Fresh Basil | 3 leaves |
| Fine Salt | to taste |
| Black Pepper | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 700 kcal |
| Carbohydrates | 17g |
| Protein | 18g |
| Fat | 62g |
| Fiber | 2g |
| Sodium | 400mg |
| Sugars | 2g |
Instructions
-
Prepare the Pistachios:
Start by bringing a pot of water to a boil on the stove. Once boiling, add the unshelled pistachios. Let them cook for about 5 minutes to soften their skins. This process will make peeling the pistachios much easier. After the 5 minutes, remove the pistachios from the water and drain them thoroughly. -
Peel the Pistachios:
Carefully remove the skins from the pistachios. You can do this by gently pinching each pistachio, which should cause the outer skin to slip off easily. Transfer the peeled pistachios to a small bowl. -
Prepare the Pesto:
Place the peeled pistachios into a food processor or blender. Add the Grana Padano cheese, the zest of half a lemon, and the garlic clove (cut it into smaller pieces to make blending easier). Next, add the basil leaves, the extra virgin olive oil, and water. -
Blend the Ingredients:
Turn on the food processor or blender and pulse a few times until the pistachios begin to break down. Scrape the sides of the bowl as needed. Once the mixture is coarsely ground, blend continuously for 20-30 seconds until it forms a smooth, creamy paste. If the pesto is too thick, you can add a little more water to reach your desired consistency. -
Season the Pesto:
Taste the pesto and add fine salt and black pepper according to your preference. You can also adjust the amount of basil, garlic, or lemon zest to suit your taste. Blend again briefly to incorporate the seasoning. -
Serve:
Transfer the freshly made pistachio pesto into a jar or a small serving bowl. You can use it immediately or store it in the refrigerator in an airtight container for up to 5 days. If storing, pour a thin layer of olive oil over the top to prevent oxidation and keep the pesto fresh.
Tips for Perfect Pistachio Pesto:
- Use high-quality pistachios: The flavor of the pistachios is the star of this recipe, so it’s important to use fresh, unsalted pistachios. You can find them at specialty stores or online.
- Fresh Basil: Fresh basil adds a vibrant green color and aromatic fragrance. If you prefer, you can substitute basil with arugula for a more peppery flavor.
- Adjust Consistency: If you prefer a thinner pesto, simply add more olive oil or water until the desired texture is achieved.
- Vegan Variation: For a vegan version of this pesto, omit the Grana Padano cheese and substitute it with nutritional yeast or your favorite vegan cheese.
- Serving Suggestions: Pistachio pesto is perfect when paired with pasta, spread over crostini, used as a drizzle on grilled meats or vegetables, or stirred into soups for added richness.
This pesto is not only delicious but also highly customizable based on your taste preferences. It’s the perfect addition to any pasta dish, or a wonderful dip for fresh bread. Enjoy the delightful combination of pistachios and basil, enhanced by the creamy richness of olive oil and the tangy zest of lemon!
