Quick homemade pistachio pesto perfect to enrich holiday dishes, great with pasta, with meat and fish main courses, to enhance our crostini, in short, it goes well with everything and I honestly love it. I always bought it ready in a jar, but then I wanted to try making it at home, developing this very quick recipe, which involves the use of salted pistachios, the ones we commonly buy to snack on after meals during the holidays. I love pistachios too much and even though they are expensive, they cannot be missed at Christmas, so here I am trying to make pesto, quick, delicious, maybe it won’t be beautiful or perfectly green, but it’s amazingly tasty, and also very quick.
- Difficulty: Very easy
- Cost: Expensive
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pistachio pesto
- 1.75 oz pistachios
- 1.5 tbsp extra virgin olive oil
- 1/2 clove garlic
- 0.35 oz parmesan cheese
Tools to prepare pistachio pesto
- 1 Food processor
- 1 Knife
Steps for preparing pistachio pesto
Prepare the pistachios, shell them, and weigh them, we need about 1.75 oz. We can boil them in hot water to peel them for a nice green pesto, but even unpeeled it’s just as good, only the color will be different, but I don’t mind the more yellow hue. If peeled, dry them well.
Put the pistachios, along with the garlic and pieces of parmesan, into the food processor. I used only half a clove of garlic, and it isn’t noticeable. Add the oil gradually while blending, to adjust the quantity as needed.
I didn’t add salt as the pistachios are already salted, but if you peel them, you might need a bit, or in case you use unsalted pistachios. Once a creamy texture is achieved, we can use our pistachio pesto for all our recipes. It keeps for a couple of days in the fridge or can be frozen, but I prefer to prepare it as needed.
