Ingredients
Scale
- 1 cup shelled pistachios, unsalted, untoasted
- ¼ cup grated parmesan cheese
- ¼ cup extra-virgin olive oil
- ½ garlic clove
- ½ lemon zest
- Lemon Juice, to taste
- Salt & Black Pepper, to taste
- 10–12 leaves fresh basil
- Water, optional
Instructions
- In a food processor, combine the pistachios, garlic, basil, and Parmesan.
- Pulse the mixture until finely chopped.
- While blending, gradually drizzle in the olive oil until you achieve a smooth consistency. Avoid overblending to prevent oxidation.
- Add the lemon zest and blend briefly to mix.
- Season your pesto with lemon juice, salt, and black pepper according to your taste.
- If necessary, adjust the consistency with more olive oil or a splash of water, keeping in mind that a denser pesto is easier to store.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a fresher taste, use high-quality, fresh basil leaves.
Store leftover pesto in the refrigerator in an airtight container, drizzling a bit of olive oil on top to prevent browning.
Try adding more garlic if you prefer a stronger flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 250mg
- Fat: 43g
- Saturated Fat: 5g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 10mg