Pistachio pesto without basil, very few ingredients and lots of flavor for a delicious sauce. I’ve made many pestos, but I hadn’t tried pistachio pesto yet, so a few days ago I needed to prepare a quick first course and, having just bought a pack of pistachios, I used them to make the pesto my son had been longing for. To make this condiment I used only unsalted pistachios, Parmigiano, extra virgin olive oil, salt and a light hint of garlic, all to create a very delicate pistachio pesto where the pistachio flavor is the true star. If you love pistachio like my children do, you absolutely must try this pistachio pesto without basil, which is perfect not only on pasta, but also on pizza, bread, crostini and whatever your imagination suggests. Now let’s discover how to make pistachio pesto (from Bronte). Before rushing to the kitchen, I remind you that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile and that here you’ll also find many other recipes for wonderful pestos!
Take a look:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: Other
- Cuisine: Italian
Ingredients to make pistachio pesto
- 3/4 cup pistachios (best if from Bronte, unsalted (about 100 g))
- 1/2 cup extra virgin olive oil ((about 120 g or 4 fl oz))
- 3/4 cup Parmigiano (or Grana (about 80 g; roughly 3/4 cup grated))
- 1/8 tsp garlic powder (or 1/4 fresh clove)
- 1/8 tsp salt (if needed)
Tools
- Blender
- Skillet
Steps to make pistachio pesto
To make the pistachio pesto I used unsalted pistachios; I recommend those from Bronte — they’re a bit pricey but have a unique flavor. Toast them in a skillet for a few minutes, stirring often and being careful not to burn them. Let them cool, then place them in the blender jar together with the oil, the cheese (grated or in pieces — either is fine) and the garlic. Blend until you get a smooth sauce, taste and adjust the salt if needed. The pesto is ready and can be used to dress pasta, bruschette and much more. I recommend consuming it as soon as possible so it retains its aroma; freeze any leftover portion and thaw it in the fridge before use.
Peeling the pistachios is not essential, but using pistachios with their skins may slightly change the color of the pesto. You can substitute whole unsalted pistachios with shelled pistachio pieces or chopped pistachio granules.
