Pistachio Basil Pesto Sauce (Printable)

Nutty pistachios and fresh basil combine into a smooth, flavorful sauce ideal for pasta or vegetables.

# What you need:

→ Nuts & Seeds

01 - 1 cup (130 g) shelled unsalted pistachios

→ Herbs & Aromatics

02 - 2 cups (50 g) fresh basil leaves, packed
03 - 2 garlic cloves, peeled

→ Cheese

04 - 1/3 cup (30 g) grated Parmesan cheese

→ Liquids

05 - 1/2 cup (120 ml) extra-virgin olive oil

→ Seasoning

06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ Optional

08 - 1 tablespoon fresh lemon juice

# How to make it:

01 - Place the pistachios, basil leaves, and garlic in a food processor. Pulse until finely chopped.
02 - Add the Parmesan cheese, salt, and pepper. Pulse a few more times to combine.
03 - With the processor running, slowly drizzle in the olive oil until the mixture becomes a smooth, spreadable paste.
04 - Taste and add lemon juice if desired, pulsing briefly to combine.
05 - Use immediately, or transfer to an airtight container and refrigerate for up to 5 days.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than ordering takeout, with zero cooking required.
  • The pistachios give it a subtle earthiness that feels fancy without being pretentious or fussy.
  • One batch stretches across pasta, vegetables, sandwiches, and crostini, so it earns its real estate in your fridge.
02 -
  • Don't over-process this into oblivion; a pesto should have texture and feel handmade, not like a smooth mousse that's lost its personality.
  • If you're making it ahead and notice the basil darkening slightly, that's oxidation doing its thing—it's still fine to eat, just eat it sooner rather than later.
03 -
  • Toast your pistachios lightly in a dry skillet for a minute before blending if you want a deeper, more roasted flavor profile.
  • Measure your basil packed down into the measuring cup rather than loosely scattered, or you'll end up with less than you actually need.
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