Easy Pistachio Pesto
This easy pistachio pesto is a fresh twist on a classic, made with basil, parmesan and lemon for a vibrant, flavorful sauce.
Servings: 4 people
Ingredients
- 2 garlic cloves
- 40 grams shelled pistachios
- 30 grams basil leaves
- 20 grams Italian parsley
- 50 grams Parmesan cheese, finely grated
- 100 mls olive oil
- 1-2 teaspoons lemon juice
- salt to taste
Instructions
- Add the garlic, pistachios and a big pinch of salt to a food processor. Pulse until the pistachios are broken down but still have some texture.
- Roughly chop the basil and parsley, add to the processor and pulse until just incorporated. Be careful not to over blend as the heat from the machine can affect the herbs.
- Transfer the mixture to a bowl, add the parmesan and mix well with a spoon.
- Drizzle in the olive oil and mix until you have a smooth, spoonable consistency. Add 1 teaspoon of lemon juice, then taste and add more if needed.
- Taste and adjust seasoning if needed. Use straight away or store in the fridge with a thin layer of olive oil on top.
- You can also make this with a mortar and pestle for a more rustic texture, but it will take longer to break down the pistachios.
Notes
Pistachios - Use unsalted pistachios if possible and adjust the salt at the end to taste.
Texture - Be careful not to over blend the pistachios, a little texture gives the pesto a much nicer finish.
Consistency - If the pesto feels too thick, loosen it with more olive oil for the best flavor and texture.
Lemon - Add the lemon juice gradually, it should brighten the pesto without making it taste lemony.
Storage - Store in the fridge for up to 3 days with a thin layer of olive oil on top to prevent it from oxidizing.