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Pistachip pesto in a small bowl with pistachios on a wooden board.

Pistachio Pesto Sauce with Raw Pistachios (15 Minutes)

Allie Hagerty
This pistachio pesto sauce is made with rawpistachios, fresh basil, Parmigiano Reggiano, Pecorino Romano, and good oliveoil for a sauce that is sweeter and nuttier than traditional pesto. Ready in 15minutes in a food processor. Toss with pasta, spoon over fish, or freeze in icecube trays for year-round pistachio pesto on demand.
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Prep Time 15 minutes
Total Time 15 minutes
Course Sauce
Servings 24 servings

Equipment

  • measuring spoons
  • measuring cups
  • food processor

Ingredients
  

  • 1 cup basil *packed cup* 36 g
  • 1/2 cup shelled pistachios 75 g
  • 1 clove garlic peeled
  • 1 cup freshly grated parmesan cheese 126 g
  • 1/2 cup freshly grated pecorino romano cheese 50 g
  • 7 tablespoons extra virgin olive oil 74 g
  • 1/4 teaspoon kosher salt

Instructions
 

  • Start by adding fresh basil leaves, pistachios, garlic, and a pinch of salt to the bowl of a food processor fitted with the blade attachment.
    1 cup basil, 1/2 cup shelled pistachios, 1 clove garlic, 1/4 teaspoon kosher salt
  • Pulse the ingredients until the basil leaves are finely chopped and all the ingredients are well combined.
  • Next, incorporate the two cheeses into the mixture and pulse again until everything is evenly distributed.
    1 cup freshly grated parmesan cheese, 1/2 cup freshly grated pecorino romano cheese
  • With the food processor running, slowly pour in the olive oil in a steady stream.
    7 tablespoons extra virgin olive oil
  • Continue to process until the sauce reaches a smooth and creamy consistency.
  • Don't forget to taste the pesto and adjust the seasoning if needed, adding a bit more salt or pepper to suit your taste preferences.

Notes

Use raw pistachios only. Roasted or salted pistachios completely change the flavor. The sweetness and delicate nuttiness that make this pistachio pesto sauce special come specifically from raw pistachios.
Pulse, don't blend continuously. Short pulses prevent the basil from overheating and oxidizing, which causes it to turn brown. Stop and scrape down the sides periodically to ensure even processing.
Add olive oil slowly. A steady stream while the processor runs emulsifies the sauce, giving you a smooth, creamy consistency rather than a separated, greasy one.
Make a big summer batch and freeze it. This pistachio pesto freezes beautifully. Spoon into ice cube trays, freeze until solid, then transfer to a freezer bag. Keeps for up to 3 months.
Storage: Store in an airtight container with a thin layer of olive oil on top to prevent browning. Keeps in the fridge for up to one week.

Nutrition Facts

Serving: 1tablespoonCalories: 77kcalCarbohydrates: 1gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 122mgPotassium: 39mgFiber: 0.3gSugar: 0.2gVitamin A: 104IUVitamin C: 0.3mgCalcium: 64mgIron: 0.2mg
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