Pistachio Pesto Recipe
Here's a simple and tasty pistachio pesto recipe! It's a beautiful green color and tastes amazing, with a hint of mint and scallions. You can use it on any pasta. If you want to save some for later, just add a little oil on top to keep it fresh. This basil pistachio pesto is easy to make with a blender or food processor and is full of fresh flavors. It's fresh basil season, so it's the perfect time to make lots of pesto. You can mix it with pasta, spread it on bread, drizzle it on salads, or stir it into soups. Enjoy!
Equipment
- Blender or food processor
- Cutting Board
- Knife
Ingredients
- 2 cups Fresh basil leaves take out the stems and tear them up
- 1 tsp minced Garlic that's finely chopped garlic
- ½ cup Pistachios just the nuts, not the shells
- ½ cup Olive oil
- 1 tbsp minced Shallot chop it up real small
- 2 tbsp fresh Lemon juice squeeze it out yourself
- ½ cup shredded Parmesan cheese
- ⅓ cup Ricotta cheese
- A pinch Salt and pepper just a little bit
Instructions
- Use a blender or food processor to grind up the pistachios until they're like powder. Put them aside.
- In the same blender or processor, mix together the torn basil leaves, minced garlic, olive oil, shallot, and lemon juice. Blend until it's all smooth.
- Add the ricotta and the ground-up pistachios to the mixture. Blend until everything's mixed together nicely.
- Throw in the shredded Parmesan cheese, salt, and pepper. Blend until it's all smooth again.
- Serve it up right away or keep it in the fridge for up to 3 days.
Notes
- If the pesto is too thick, just add a bit more olive oil to make it thinner.
- Want it spicy? Sprinkle in some red pepper flakes!
- If you're serving it with pork or lamb, adding a bit of fresh mint can really make it pop.
- Enjoy it on cucumber slices or straight from the spoon—it's seriously delicious!