Name: Pistachio & Basil Pesto with Lemon
Prep time: 15 min
Total time: 15 min
Yield: approx 1.5 cups
Cuisine: Italian cuisine
Ingredients: 2 cup fresh basil leaves (packed); 0.5 cup shelled pistachios (roasted and unsalted, plus extra for garnish); 2 pcs garlic cloves (peeled); 0.5 cup parmigiano-reggiano cheese (grated); 0.5 cup olive oil (extra virgin); 1 tsp lemon zest (from about 1 lemon); 0.25 tsp salt (or to taste); 0.125 tsp black pepper (freshly ground, or to taste)

Pistachio & Basil Pesto with Lemon - Image 1

Pesto Genovese

Prep: 15 min • Cook: 0 min. A delightful twist on classic Pesto Genovese, this recipe swaps traditional pine nuts for crunchy pistachios and infuses the sauce with bright lemon zest for a nutty, refreshing, and more vibrant flavor profile. It's perfect for pasta, sandwiches, or as a dip.

Preparation time: 15 min
Cooking time: Under a minute
Total time: 15 min
Servings: 8
Course: Sauce or Dip
Complexity: Easy

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Ingredients

2 cup fresh basil leaves(packed)
1/2 cup shelled pistachios(roasted and unsalted, plus extra for garnish)
2 pcs garlic cloves(peeled)
1/2 cup parmigiano-reggiano cheese(grated)
1/2 cup olive oil(extra virgin)
1 tsp lemon zest(from about 1 lemon)
1/4 tsp salt(or to taste)
1/8 tsp black pepper(freshly ground, or to taste)

Instructions

Pesto Preparation

Combine the fresh basil leaves, pistachios, garlic cloves, and grated Parmigiano-Reggiano cheese in the bowl of a food processor.
Pulse the ingredients a few times until roughly chopped.
With the food processor running on low speed, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. It should be smooth but still have some texture.
Add the lemon zest, salt, and black pepper. Pulse a few more times to combine.
Taste and adjust seasoning if necessary. If the pesto is too thick, you can add a touch more olive oil or a tablespoon of water.

Nutrition

Servings: 8
Serving size (imperial): 1 fl oz

Nutrient	Per serving	Per 100 ml	Total (8 servings)
Calories	145.5 kcal	485 kcal	1,164 kcal
Protein	3 g	10 g	24 g
Fat	13 g	43.3 g	104 g
Carbs	3.5 g	11.7 g	28 g

Tips

For the best flavor, use fresh, high-quality basil and good extra virgin olive oil.
Serve immediately tossed with your favorite pasta, or store in an airtight container with a layer of olive oil on top.
Ensure pistachios are unsalted, or adjust the added salt accordingly to avoid an overly salty pesto.

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Ingredients

2 cup fresh basil leaves(packed)
1/2 cup shelled pistachios(roasted and unsalted, plus extra for garnish)
2 pcs garlic cloves(peeled)
1/2 cup parmigiano-reggiano cheese(grated)
1/2 cup olive oil(extra virgin)
1 tsp lemon zest(from about 1 lemon)
1/4 tsp salt(or to taste)
1/8 tsp black pepper(freshly ground, or to taste)

Instructions

Pesto Preparation

Combine the fresh basil leaves, pistachios, garlic cloves, and grated Parmigiano-Reggiano cheese in the bowl of a food processor.
Pulse the ingredients a few times until roughly chopped.
With the food processor running on low speed, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. It should be smooth but still have some texture.
Add the lemon zest, salt, and black pepper. Pulse a few more times to combine.
Taste and adjust seasoning if necessary. If the pesto is too thick, you can add a touch more olive oil or a tablespoon of water.

Nutrient

Per serving

Per 100 ml

Total (8 servings)

Calories

145.5 kcal

485 kcal

1,164 kcal

Protein

3 g

10 g

24 g

Fat

13 g

43.3 g

104 g

Carbs

3.5 g

11.7 g

28 g

Tips

For the best flavor, use fresh, high-quality basil and good extra virgin olive oil.

Serve immediately tossed with your favorite pasta, or store in an airtight container with a layer of olive oil on top.

Ensure pistachios are unsalted, or adjust the added salt accordingly to avoid an overly salty pesto.