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4.17
from
6
votes
Pistachio Pesto
This homemade pesto recipe is easy to make in the food processor and so tasty! Earthy pistachios give this versatile sauce the best flavor, perfect to pair with meats, pastas, and more.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Servings:
8
Author:
Julie Chiou
Equipment
Food processor
Ingredients
1/2
1x
2x
3x
2
cups
(
246
g
)
pistachios
shelled (mine were roasted and salted)
1 ½
cups
(
36
g
)
fresh basil leaves
⅓
cup
(
33
g
)
freshly shredded parmesan cheese
Juice of 1 lemon
1
teaspoon
crushed red pepper flakes
⅔
cup
(
158
ml
)
olive oil
approximate
Instructions
In the bowl of a food processor, process pistachios, basil, cheese, lemon, and crushed red pepper flakes until a paste-like consistency.
Drizzle olive oil into the feed chute until mixture comes together. You may need more or less olive oil, depending on how you like your pesto.
Store in an airtight container for up to 2 weeks.
Nutrition
Serving:
1
Serving
|
Calories:
348
kcal
|
Carbohydrates:
10
g
|
Protein:
7
g
|
Fat:
33
g
|
Fiber:
3
g
|
Sugar:
2
g