Description

I’m know my dinner sauces — and this 10-minute fresh basil and pistachio nut pesto is the answer to every dinner dilemma! Whipped it up quickly and toss the flavorful sauce with pasta, spread the pesto on toast, or drizzle it over grilled meats or veggies. Recipe uses pistachio nuts instead of pine nuts, which is a subtle but delightful ingredient swap!

Ingredients

Scale

3 cups basil (4 oz. package)
1 small garlic clove
⅓ cup pistachios
2 tablespoons grated parmesan cheese
¼ teaspoon salt
Pinch of pepper
½ cup olive oil
Juice of 1 lemon

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Instructions

In the bowl of a food processor or blender add the basil, garlic, pistachios, cheese, salt and pepper and pulse until well combined, but not totally smooth. Slowly drizzle in the olive oil while pulsing. Add lemon juice, salt and pepper to taste.

Notes

Pesto can be made ahead of time and kept in the fridge for 7-10 days or frozen for 3 months.