My last pesto post included a recipe using arugula. For today’s feature, I’d like to feature a more traditional pesto, but I’m substituting the pine nuts for pistachios in this Basil and Pistachio Pesto.
Why? As I discussed previously, pine nuts are pricey and not always easy to find. This pesto recipe has all the same ingredients of a traditional basil pesto, minus the pine nuts. TRUTH: you will miss out on that characteristic pine nut flavor. But the pistachio is a wonderful nut! I have made this basil pesto with both roasted and raw pistachios. Choose whichever you like. I opt for UNSALTED pistachios, as I like to be in control (freak) of the salt I add to my recipes.
A note on adding cheese to this basil and pistachio pesto recipe:
I didn’t do it.
I know, I know cheese is a traditional ingredient in pesto, but I omit it. I feel like the pesto keeps a bit longer without cheese. Also, it makes the recipe vegan! I’m not vegan, but hey, YOU might be. AND you can always sprinkle Parmegiano Reggiano on top of whatever wonderful dish you create. (I’m assuming it’s a pizza).
The ingredients for Basil and Pistachio Pesto are quite simple:
I actually grew the above basil in my back yard. I was very proud of myself, as I usually kill plants. Not on purpose, just through thoughtless neglect.
The method for this pesto recipe is also incredibly simple:
Blend all the above ingredients in a food processor with a little salt (I used 1/2 tsp). Blend it until it looks something like this:
If it looks dry, add more olive oil. Then taste and adjust for seasoning.
This basil and pistachio pesto should keep in your fridge for about a week. You can also freeze it in smaller portions for up two 3 months.Print
This basil and pistachio pesto recipe substitutes pistachios for pine nuts. It also leaves out the cheese to make it a delicious, affordable and even vegan pesto recipe!
1 1/2 cups packed fresh basil leaves
1/3 cup extra virgin olive oil
1/2 cup roasted, unsalted or raw pistachios
2 cloves of garlic
1/2 tsp kosher salt
Place all the ingredients in a food processor and blend until the consistency resembles a paste.
Taste and adjust for seasoning.
If the mixture looks dry, add a bit more olive oil.
Store in an air-tight container in the fridge for up to a week, or in the freezer for up to three months.
Keywords: pesto, basil, basil pesto, pistacho, basil and pistachio pesto, pizza toppings, vegan pesto, vegan