The sun-dried tomato and pistachio pesto is simple, quick, and very tasty, ideal for dressing pasta but also cold rice or pasta salads and even spread on bruschetta. It can be stored in the refrigerator for up to 1 week as long as you cover it well with good extra virgin olive oil and put it in an airtight glass container.
I love making pesto out of everything, just think of the celery pesto with only the leaves and the arugula pesto, also delicious.
You will see that with this sun-dried tomato and pistachio pesto you’ll make everyone happy, and you’ll have only done 5 minutes of work. I really recommend trying it, and you won’t leave it anymore.
Below, I leave you other ideas to make a different pesto every day for dressing pasta and more. Then right after the photo, as always, let’s discover how to make the sun-dried tomato and pistachio pesto!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 85.58 (Kcal)
- Carbohydrates 2.87 (g) of which sugars 0.34 (g)
- Proteins 2.50 (g)
- Fat 7.68 (g) of which saturated 1.63 (g)of which unsaturated 2.81 (g)
- Fibers 0.83 (g)
- Sodium 40.01 (mg)
Indicative values for a portion of 19 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for sun-dried tomato and pistachio pesto
- 1.75 oz sun-dried tomatoes in oil (drained weight)
- 1.25 oz unsalted pistachios
- 1 clove garlic (optional)
- 5 leaves basil
- 1.05 oz grated Parmesan cheese
- 2 tbsps extra virgin olive oil
Tools
- 1 Immersion blender
Preparation of sun-dried tomato and pistachio pesto
Preparing the sun-dried tomato pesto is very simple. First, you need to shell the pistachios and remove the dark skin that covers them.
Peel the garlic clove and drain the sun-dried tomatoes from their preservation oil. By the way, if you want to make sun-dried tomatoes at home, you can follow my RECIPE.
Place the pistachios and garlic clove in the immersion blender cup and pulse until you have a coarse powder.
Now add the chopped sun-dried tomatoes, basil leaves, and pulse again, always intermittently, to avoid burning the pesto with the heat of the blades.
Finally, incorporate the grated cheese and drizzle in the extra virgin olive oil.
The amount of oil in this recipe varies depending on how you want the final result. I like the pesto nice and thick, so I always add just a little oil.
I didn’t add salt since the sun-dried tomatoes are very salty, but taste it and add if needed.
The sun-dried tomato and pistachio pesto is ready. I recommend putting it in an airtight container covered with extra virgin olive oil and waiting a few hours before enjoying it, so the flavors blend well.
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How to store sun-dried tomato pesto
You can store it in the refrigerator well sealed in an airtight container for a week.
If you prefer, you can freeze it without adding the cheese, which should be added once thawed before consuming.
Other recipes
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