Pistachio & Basil Pesto with Lemon
Pistachio & Basil Pesto with Lemon
Classic DishPesto 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
Instructions
Pesto Preparation
- 1Combine the fresh basil leaves, pistachios, garlic cloves, and grated Parmigiano-Reggiano cheese in the bowl of a food processor.
- 2Pulse the ingredients a few times until roughly chopped.
- 3With 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.
- 4Add the lemon zest, salt, and black pepper. Pulse a few more times to combine.
- 5Taste 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 Information
- Calories
- 146 kcal
- Protein
- 3 g
- Fat
- 13 g
- Carbs
- 4 g
| Nutrient | Per serving |
|---|---|
| Calories | 146 kcal |
| Protein | 3 g |
| Fat | 13 g |
| Carbs | 4 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.
