Pesto di Pistacchi (Pistachio Pesto)
A creamy Sicilian pistachio pesto made with pistachios, Parmesan, olive oil, and lemon — a rich and versatile Italian sauce perfect for pasta and more.
Servings: 1 cup
Calories: 1290kcal
Equipment
Ingredients
- 1 cup Shelled Pistachios unsalted, untoasted
- ¼ cup Grated Parmesan Cheese
- ¼ cup Extra-Virgin Olive Oil
- ½ Garlic Clove
- ½ Lemon Zest
- Lemon Juice to taste
- Salt & Black Pepper to taste
- 10-12 leaves Fresh Basil
- Water optional
Instructions
- Add the pistachios, garlic, basil, and Parmesan to a food processor.
- Pulse until finely chopped.
- Slowly drizzle in the olive oil while blending until you get a smooth sauce. Don't overblend to avoid oxidation.
- Add the lemon zest and blend briefly to incorporate.
- Season with lemon juice, salt and black pepper to taste.
- Adjust the consistency of the pesto with more oil or a splash of water if needed. I prefer to keep the pesto quite dense for easier storage and then loosen it with pasta water for serving.
Notes
- Pulse to blend gradually to control the texture and avoid oxidation (loss of color/texture).
- Add oil slowly for a smoother consistency. Add more or add water to make the pesto creamier.
- Taste and adjust the seasoning at the end.
Nutrition
Calories: 1290kcal | Carbohydrates: 39g | Protein: 33g | Fat: 117g | Saturated Fat: 18g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 71g | Cholesterol: 22mg | Sodium: 446mg | Potassium: 1307mg | Fiber: 13g | Sugar: 10g | Vitamin A: 668IU | Vitamin C: 8mg | Calcium: 364mg | Iron: 6mg
