Pistachio Pesto
This Pistachio Pesto is next level. This recipe posts as I am in Italy most definitely enjoying….pesto, of many varieties. I make a lot of different pestos in my kitchen, Nasturtium, Shiso Leaf Arugula, Lemon Parsley Almond and of course the classic basil with pine nuts. I had heard of Pistachio Pesto and I was so curious about it and so I adapted my own version and it is delicious and hits the spot. Here it is. It can can be made vegan by switching out the pecorino cheese for nutritional yeast flake which adds a pleasant umami flavor. Basil is in full swing but I also added some arugula to add some depth. I love to keep pesto on hand in the fridge for that last minute easy pasta dish for the kids. Make it a little more grown up by adding a pinch of chili flakes. Pistachios are high in Vitamin b6, manganese and phosphorous. Pistachio pesto is my perfect fusion of love for Italy and an obsession with rich, bold flavors. It’s an elevated twist on the classic pesto, where the pistachios add depth and a slightly sweet, savory edge that feels as timeless as the rolling hills of Tuscany. Italy’s charm runs deep in my veins, and each jar of pistachio pesto is a delicious homage to one of the countries that taught me to savor life and food.
Makes about 1 cup pesto/150 grams/ Prep time 30 minutes
Gather
3 cloves garlic, peeled and roughly chopped
3 bunches about 4 cups/ 240 grams of packed basil leaves
1 packed cup/ 20 grams Arugula leaves roughly chopped
1/3 cup/ 36 grams unsalted shelled raw pistachios
Zest of 1 lemon
Juice of 1 lemon
1/3 cup/ 42 grams grated pecorino cheese (optional) or nutritional yeast flakes
Fresh cracked pepper to taste
Generous pinch salt to taste
1/3 cup/ 79 ml olive oil
Make
Add your first 4 ingredients into food processor and pulse until combined and basil leaves are finely chopped, scrape down the sides with a spatula, then add pistachios, lemon zest and process 25-30 seconds till pistachios are finely chopped. Stop and scrape down the sides and add lemon juice and grated pecorino or nutritional yeast flakes, pulse until well combined. Then with motor running slowly drizzle the olive oil into pesto until you have desired consistency. Stop the motor and stir in the pepper to taste. Smother onto pasta, grilled veggies or fish. Store in a sealed container, making sure it is capped off with a layer of olive oil to keep it fresh. Will keep up to two weeks but probably won’t last that long. It’s so yummy.
