Pistachio Pesto at home
- Prep 5 minutes
- Total 5 minutes
Pistachio Pesto at home is a dips recipe on Avoteb. Plan on 5 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 3 cups lightly-packed fresh basil leaves
- 1/2 cup freshly grated Parmesan
- 1/3 cup shelled pistachios
- 3 cloves garlic
- 1 teaspoon sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 cup extra-virgin olive oil
Method
In a food processor or blender, pulse the basil, Parmesan, pistachios, garlic, salt and pepper together until finely-chopped.
With the food processor or blender still running, slowly drizzle in the olive oil until it is completely combined. Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth.
Plate while it is hot. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
