This fresh and delicious pistachio sauce comes together in a blink of an eye! All you need are a handful of ingredients, a food processor or a blender, and a few minutes to whip up this wonderful pesto.
I’ve been obsessing over this basil pistachio pesto for quite some time, and one thing’s for sure it makes everything taste much better!
It is a zesty, tangy, and somewhat sweet sauce that can be used to make pasta, salads, dips, or even curries.
The pistachios replace the pine nuts that (in my opinion) make this pesto much more creamier and richer.
And, the best thing of all, this recipe freezes extremely well, and can last an entire season!
Make a million batches of this fresh pesto sauce and, your summertime will go down in a breeze!
Tools You’ll Need
Food Processor/Blender: This pesto sauce has a thick and coarse texture, so a food processor is ideal for making it, but a blender can also be used. Just be careful not to blend it into a smooth liquid.
Ingredients in This Pistachio Pesto Recipe
Pistachio Nuts: Pistachios are the star of the dish, and they provide a breath of fresh air from the usual pine nuts that are used in making other pesto recipes.
Basil: Use the highest quality set of basil you can find to make your sauce out of this world! You’ll see that I have used a different type of basil leaves (Persian basil) on the board, that’s because I grow them in my home because of their aromaticness, and immense freshness level.
Parmesan Cheese: A good pesto sauce is determined by the quality of parmesan used, just like basil. So go for the highest quality cheese you can find.
Garlic: Garlic has a savory flavor, and enhances this pesto’s flavor profile to an eleven!
Olive Oil: This makes a huge difference in terms of taste than ordinary sunflower oil.
Lemon: Another key ingredient in this pesto recipe with pistachios is lemon. It keeps the bright green color of the sauce intact and gives a zesty flavor.
Salt & Pepper
How to Make Pistachio Sauce
Unshell the Pistachios:
If you don’t have pistachios with no shells, just unshell them yourself. It’ll only take 5 minutes and it isn’t that hard.
Prepare Basil Leaves, Garlic and Parmesan Cheese:
Take basil leaves and wash them properly by keeping them in a strainer and running water water over them. Then use a clean dry cloth and pat them lightly to soak all the water from the leaves, and keep them aside.
Now, remove the skin of the garlic by pressing it or peeling it with a knife. While you’re at it, shred some parmesan cheese too.
Combine:
In a food processor, add basil, pistachios, grated cheese, garlic, olive oil, salt, black pepper powder, and lemon juice.
Blend them together:
Blitz them together into a thick textured pesto, store it in a jar, and place it in the refrigerator.
Your pistachio sauce is ready!
Tips & Variations
Use ice cubes: When blending the ingredients, add a couple of ice cubes to the blender to avoid getting it warm and ruining the color of your pesto.
Don’t jam all the ingredients at once: Please don’t be tempted to add all the ingredients to the blender at once, if you have a small one. Add 2-3 ingredients at most to avoid the blender from heating up, and it helps mix their texture and flavors well.
Lemon Juice is optional: If you think the flavor of lemon juice is too strong and overshadowing other flavors, limit the quantity or simply skip adding it. Use ice cubes instead to keep it bright and fresh.
Uses of Basil Pistachio Pesto
This pesto sauce is highly versatile and can be used in countless ways!
Pasta: This pesto acts as a great pasta sauce and it is my favorite way to use it. You can choose any pasta of recommendation such as penne, farfalle, spaghetti, or rigatoni.
Salads: Thin it out and you can use it as a sugar-free salad dressing too. It goes really well with golden girl salad, coleslaw salad, or any salad of your preference.
Dipping Sauce: When it comes to crisps or fresh veggies, dip them in it to get a dose of freshness!
Sandwiches: Spread it over a slice of bread, or mix it with sandwich fillings, just don’t compromise on enhancing the flavors.
Meats & Sea Food: Marinade your meats with this sauce to seep in some summery flavors before grilling, or pour the sauce over grilled meat and fish, it works both ways!
How to Store
Refrigerator: Store the pesto sauce in the fridge for an easy 3-4 days.
Freeze them in smaller portions: The best way to store the sauce for up to 3 months. Transfer it into a silicone tray mold or ice tray, and then freeze it. This way is tidier, and you can extract the exact amount you require.
Why You’ll Love This Pistachio Sauce
- I find it to be an efficient way to use up basil and pistachios.
- You can use it in a thousand different ways.
- It is an amazing flavor enhancer that can make a boring meal burst with blooming flavors!
- It is a healthier and much better alternative to store-bought goods.
Please rate and comment if you make this pistachio sauce so I know how much you like it.
10-Minute Easy Pistachio Sauce ( Pistachio Pesto Recipe )
Equipment
- Food Processor/Blender
Ingredients
- ¼ cup Pistachios
- 2½ cup Basil
- 2 tbsp Parmesan cheese shredded
- 1 Lemon squeezed
- 2 medium Garlic cloves
- ¼ cup Olive Oil
- ¼ tsp Salt
- Black pepper powder a pinch
Instructions
- If you don't have pistachios with no shells, just unshell them yourself. It'll only take 5 minutes and it isn't that hard.
- Take basil leaves and wash them properly by keeping them in a strainer and running water water over them. Then use a clean dry cloth and pat them lightly to soak all the water from the leaves, and keep them aside.
- Now, remove the skin of the garlic by pressing it or peeling it with a knife. While you're at it, shred some parmesan cheese too.
- In a food processor, add basil, pistachios, grated cheese, garlic, olive oil, salt, black pepper powder, and lemon juice.
- Blitz them together into a thick textured pesto, store it in a jar, and place it in the refrigerator.
- Your pistachio sauce is ready!
Notes
- Use ice cubes: When blending the ingredients, add a couple of ice cubes to the blender to avoid getting it warm and ruining the color of your pesto.
- Don’t jam all the ingredients at once: Please don’t be tempted to add all the ingredients to the blender at once, if you have a small one. Add 2-3 ingredients at most to avoid the blender from heating up, and it helps mix their texture and flavors well.
- Lemon Juice is optional: If you think the flavor of lemon juice is too strong and overshadowing other flavors, limit the quantity or simply skip adding it. Use ice cubes instead to keep it bright and fresh.
