How to make pistachio pesto? The most important thing is to buy quality pistachios, unsalted and not roasted with certified origin, and a delicate extra virgin olive oil that does not overpower the taste of the pistachios.
In just a few minutes, you’ll have a pasta condiment but also a delicious spreadable cream for a crostini, you’ll see it will make you fall in love.
Pistachio pesto, like other homemade pestos, keeps for 3 to 4 days in the refrigerator, so my heartfelt advice is to make it in small quantities.
Although, to be honest, this pesto disappears immediately.
As soon as you smell the aroma of pistachios, you’ll want to make a crostini and spread it on top, and I can’t blame you.
Below I leave you some more homemade pesto recipes before we dive right in after the photo to discover how to make pistachio pesto!!
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
How to Make Pistachio Pesto
- 7 oz unsalted pistachios (not roasted)
- 1 clove garlic
- 6 leaves basil
- 2 pinches salt
- 1 oz Grana Padano DOP
- 2 tbsps extra virgin olive oil
Tools
- Immersion Blender
How to Make Pistachio Pesto
To prepare pistachio pesto, first shell the pistachios and remove the purple skin by rubbing them between your hands.
Many people blanch them for 5 minutes to remove the skin, but personally I find the pistachios lose flavor and texture, so I shell them naturally.
Peel the garlic clove and grate the cheese, here I used Grana Padano because Parmesan is much more flavorful and would overpower the taste of the pistachios.
In an immersion blender or food processor, add the pistachios, garlic, basil leaves, and salt, and begin to blend intermittently, gradually adding the olive oil.
Finally, add the grated cheese and give a final quick blend; if you notice the pistachio pesto is too dense, add more oil or just some water.
Here’s how to make pistachio pesto in a few simple steps, you can use it right away or keep it in the fridge in a glass jar covered with oil to prevent it from darkening and..
ENJOY YOUR MEAL
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How to Store Pistachio Pesto
You can store it in the refrigerator in an airtight container or jar well covered with oil for 1 week.
Alternatively, if you want to make more, you can freeze it in small portions so you can use what you need.
Other Recipes
If you want to see other types of recipes, you can return to HOME.
