Pistachio Basil Pesto Sauce (Printable)

A nutty pistachio and basil blend with garlic and olive oil for an easy, flavorful sauce.

# What You'll 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

# Directions:

01 - Place pistachios, basil leaves, and garlic cloves in food processor and pulse until finely chopped.
02 - Add Parmesan cheese, kosher salt, and black pepper to the processor. Pulse several times until combined.
03 - With processor running, slowly drizzle in extra-virgin olive oil until mixture becomes smooth and spreadable paste.
04 - Taste and add fresh lemon juice if desired, pulsing briefly to incorporate.
05 - Use immediately or transfer to airtight container and refrigerate up to 5 days.

# Expert Advice:

01 -
  • Quick and Easy: Ready in just 10 minutes with zero cooking time.
  • Unique Flavor: A delightful nutty alternative to traditional pine nut-based pesto.
  • Highly Versatile: Works as a sauce, a dip, or a spread for various dishes.
02 -
  • Use high-quality extra-virgin olive oil for the richest flavor.
  • Pulse the ingredients rather than blending continuously to keep some of the nutty texture.
  • Always check ingredient labels to ensure they meet your specific dietary and allergen needs.
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