We really should just call this pistachio pesto the magical green sauce because it literally lifts everything you put on it.
I made a similar version to this one last year, pistachio mint pesto, and while I love it, not everyone loves mint.
This pistachio pesto has a bit of heat incorporated into it and it's just so luxe.
Luxury as something you would find in a fancy restaurant cut over a giant piece of steak or a small ramekin included in your crusty bread dinner.
I looooove pesto so much. It's just one of those sauces that you can literally put on anything and it will instantly make that dish, vegetable, whatever, so much better.
Like I said, MAGIC SAUCE.
How does pistachio pesto taste?
It's kind of sweet, but not like a dessert sweet. It's like a subtle sweet, it also just has a nutty aroma.
Of course, the dominant flavor is pistachio, but you can also taste basil and lemon.
If I don't have a food processor, can I make this in the blender?
Yes you can!
Can I use another oil for this recipe?
You can use avocado oil, but it is the only other oil I would recommend.
Olive oil will give you more robust and fruity taste, however, so olive oil is definitely my number one choice.
Can I use a different nut?
I would not recommend it.
Can I mix nuts in this?
You could, but I like the pure taste of pistachio pesto unadulterated with any other nut.
How do I use pistachio pesto?
You can use it on so many things!
I'll share a recipe later where I tossed this on vegetables, but we've also put it on grilled steak before.
I also mixed this with shredded chicken and made a pistachio pesto chicken wrapper.
You can use this in pasta! Let the heat of the freshly cooked pasta help warm the pistachio pesto and coat the noodle strings. So delicate and delicious.
Recipes similar to pistachio pesto and / or how to use pistachio pesto:
- Pistachio mint pesto
- Grilled flank steak
- Pistachio mint pesto pasta
- Pistachio crusted lamb chops
An extremely versatile sauce that can be used with meat, pasta and more! Preparation time: 10 minutes Total time: 10 min. Course: Sauce Cuisine: American Calories: 348kcal
- 2 cups of pistachio nuts, peeled (mine was shaken and salted)
- 1 1/2 cup fresh basil leaves
- 1/3 cup fresh grated parmesan cheese
- Juice of 1 lemon
- 1 teaspoon crushed red pepper flakes
- 2/3 cup of olive oil, approximate
- In the bowl of a food processor, treat pistachios, basil, cheese, lemon and crushed red pepper flakes until a paste-like consistency.
- Sprinkle with olive oil in the chute until the mixture is combined. You may need more or less olive oil, depending on how you like your pesto.
- Store in an airtight container for up to 2 weeks.
Nutrition Facts Pistache Pesto Quantity per. Serving (1 serving) calories 348 calories from fat 297 % Daily Value * Fat 33g51% carbohydrates 10g3% Fiber 3g12% Sugar 2g2% protein 7g14% * Percent daily values are based on a 2000 calorie diet. * Nutrition facts are an estimate and are not guaranteed to be accurate.