Vibrant, nutty pistachio pesto made with fresh basil, toasted pistachios, and zesty lemon ready in just 10 minutes.
1 cup shelled pistachios, lightly toasted
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan or Pecorino (or 1/3 cup nutritional yeast for vegan)
2–3 garlic cloves, peeled
1/2 cup extra-virgin olive oil (plus extra to thin)
2 tbsp lemon juice
Salt and freshly ground black pepper to taste
Optional: 1–2 tbsp honey or maple syrup
1. Toast pistachios in a dry skillet for 3–5 minutes, stirring until fragrant. Let cool.
2. Wash and dry basil. Peel garlic and zest lemon.
3. Pulse pistachios, garlic, and cheese in a food processor until coarsely chopped.
4. Add basil and lemon juice. Stream in olive oil while blending until creamy.
5. Season with salt, pepper, and adjust lemon. Store with a layer of oil to preserve.
Use nutritional yeast for a vegan version.
Roasted pistachios add deeper flavor—reduce salt.
Freeze extra pesto in ice cube trays for easy future use.
Find it online: https://easyumrecipes.com/pistachio-pesto-recipe/