Pistachio Basil Pesto - Easy Homemade Recipe

Why You’ll Love this Recipe

• Pesto sauce is super quick and easy to make at home.
• Can be used in a variety of recipes
• So fresh ​and way better than store-bought pesto!
• Delicious pesto livens up boring meals.

A Little Background on Pesto

Traditional Italian pesto is an easy sauce that originated in the Liguria region of Italy, more specifically, Genoa. Although forms of pesto date back to the Roman times, traditional basil pesto recipes as we know them today was from the mid 1800s. Basil was the game changer when it came to the West coast of Italy for the traditional way of making pesto.

The other fresh and traditional ingredients in this flavorful sauce are garlic, pine nuts, salt, hard cheese such as parmigiano reggiano (parmesan cheese), and copious amounts of good extra-virgin olive oil. Most often pesto is used on pasta, but we love it so much that we find multiple uses for it.

Ingredients

Here is what you need to make this simple pistachio pesto recipe:

• Pistachios: We use shelled roasted and unsalted or lightly salted pistachio nuts in this recipe.
• Garlic clove: Garlic is classic in traditional pesto and it is very welcomed here as well
• Basil: Genovese basil, which is commonly found in the grocery store, is the key ingredient used in this recipe. It is also known as “sweet basil,” and the flavor is incredible. Always use fresh basil leaves to make pesto.
• Extra Virgin Olive Oil: Since pesto isn’t cooked, use a good quality extra virgin olive oil from Italy to showcase its flavor.
• Parmesan Cheese: Use the good stuff - Parmigiano Reggiano - the king of cheeses. Freshly grated is best for pesto.
• Sea Salt: We use Mediterranean sea salt for seasoning.
• Lemon Juice: The lemon juice balances the pesto and eliminates any bitterness

See recipe card below for quantities.

Substitutions

Here are a couple of common substitutions for the ingredients in this recipe:

• Pistachios: You can go traditional with pine nuts instead, or try any number of nuts or seeds (such as pepitas/pumpkin seeds)  instead for a delicious twist.
• Parmesan: Other hard cheeses work well, most notably Pecorino Romano or Grana Padano. 

How to Make Pistachio Basil Pesto

This is about as simple as it can be. We opt to use a food processor instead of a mortar and pestle for obvious reasons! However you could also use a blender for a smoother consistency (we prefer the texture of a food processor). Everything goes in and it is processed for a few minutes. Then we simply taste for seasoning and add a bit more salt or lemon juice if needed!

Equipment

Here is what you need to make this dish

• Food processor (or mortar and pestle or blender)
• Rubber spatula

Step-by-Step Instructions

Prepare the Ingredients

• Rough chop the pistachios so they process easily and remove the basil leaves from their stem, using the leaves only. 

Process the Pesto

• Put all the ingredients into the food processor bowl. Process the pesto until there is a uniform consistency. Scrape the sides of the bowl a couple times to make sure everything gets processed to a nice smooth paste. Once processed, taste for seasoning. If needed add a bit of sea salt and/or lemon juice to balance the flavor.

Store the Pesto

• Remove the pesto from the processing bowl with a spatula and store in a glass jar. Pour a very thin layer of olive oil over the top of the pesto (which will prevent browning) and seal with an air tight lid. Store in the refrigerator for up to a week and use on your favorite pasta, protein, pizza and more. 

Variations

Here are a couple ways to change up this recipe:

• Add some arugula or other leafy green to the basil to change it up a bit.
• Introduce some herbs to go with the basil, such as fresh marjoram or oregano, which will change the flavor significantly.

Storage

How to store pesto:

• Store in a small airtight container with a thin layer of extra virgin olive oil on top to prevent the pesto from forming a brown layer. Store in the refrigerator for 1 week.

How long does homemade pesto last in the fridge?

• Pesto is good for up to one week in the fridge.

Can you freeze pesto?

Yes you can freeze pesto! It will last for 5-6 months in the freezer. We like to portion it in an ice cube tray. This gives you nice small portions to use whenever you need it. Once frozen we remove the pesto ice cubes and store in the freezer in a ziptop freezer bag or other freezer-safe container. 

Troubleshooting

The pesto shouldn’t be too thick at all, but if it is, add just enough olive oil to thin it out and continue to process until smooth.

What to make using Pistachio Basil Pesto

Pesto pasta is definitely our favorite way to use pesto! You can also drizzle some on top of lasagna for a flavor pop! Or try it on chicken, which we absolutely love. It can be used to accompany nearly anything!

Try out this recipe for Goat Cheese Pesto and Asparagus Pizza!

What Wines To Drink with Pesto Recipes

Pesto can be paired with a number of white wines, especially Italian or French varietals. Vermentino is our favorite white wine to enjoy with a variety of pesto dishes, but white Burgundy, Italian chardonnay, Chablis, and pinot grigio all work well. If you are opting for a chardonnay, steer clear of heavily oaked varieties.