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Basil Pistachio Pesto - Birds Eye View

Basil Pistachio Pesto Recipe

Daryl and Mindi Hirsch
This tasty pesto recipe replaces pine nuts with pistachios. It's easy to make at home with either a mortar and pestle or a food processor.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Food Recipes, Main Course
Cuisine Italian
Servings 8
Calories 201 kcal

Ingredients
  

  • 2 cups fresh basil leaves (packed)
  • 3 tablespoons pistachios (roasted and unsalted)
  • 2 cloves garlic
  • 1/2 cup olive oil (extra virgin)
  • coarse sea salt (to taste - a generous pinch)
  • 1/2 cup Parmigiano-Reggiano cheese (grated - you can substitute grana padano)
  • 3 teaspoons Pecorino Romano cheese (grated - no substitutions)
  • 3 tablespoons butter (softened - optional)

Equipment

Instructions
 

  • Shell the pistachios and blanch them in a small pot of boiling water for a minute and a half.
  • Place the blanched pistachios in a rolled-up, coarse tea or dish towel and use both hands to roll the towel. The husks should easily separate from the nuts.
  • Place the basil, pistachios, garlic and salt in the mortar. Grind with the pestle by first mashing the ingredients on the bottom of the mortar. After the ingredients are mashed, use a circular motion to grind the ingredients together until they form a paste.
  • Slowly drizzle in the olive oil and mix with a wooden spoon until incorporated.
  • Optionally add butter and mix with the wooden spoon until incorporated.
  • Mix in the Parmigiano-Reggiano and Pecorino Romano until incorporated. Taste the pesto and adjust for salt as necessary.

Notes

  • You can use a food processor to make this pesto. Grind the basil, garlic, salt and pistachios. Slowly drizzle in the olive oil. Once your paste is formed, move the mixture to a bowl and mix in the parmigiana and pecorino cheeses. Add additional salt as needed.
  • If you're serving the pesto with pasta, use it immediately. (It's enough for 1 1/2 pounds.) If you're not using it right away, store in a plastic container, placing plastic wrap in direct contact with the pesto  to preserve the pesto's color.
  • You can store the pesto for up to a week.

Nutrition

Calories: 201kcalCarbohydrates: 1gProtein: 3gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 16mgSodium: 139mgPotassium: 57mgFiber: 0.4gSugar: 0.3gVitamin A: 510IUVitamin C: 1mgCalcium: 94mgIron: 0.4mg
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