Pistachio Pesto - A Twist On The Traditional Pesto Recipe. You'll Be Hooked! (2024)

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6 April 2015 - By Michelle Minnaar
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Give your food a healthy kick with a dab of this homemade pesto. It's even vegan friendly!

Pistachio Pesto - A Twist On The Traditional Pesto Recipe. You'll Be Hooked! (1)

Before an Italian nonna hounds me with the intention of clobbering me with the handle of her pasta roller, I'd freely admit this isn't an authentic pesto recipe. The latter would contain pine nuts instead of pistachios and if you check out the recipe below, you'll notice that parmesan cheese is missing. Vegans use nutritional yeast instead of cheese. It still tastes fabulous though!

Pistachio Pesto - A Twist On The Traditional Pesto Recipe. You'll Be Hooked! (2)

Preparing pesto is a doddle. Simply place all the ingredients in a food processor or Froothie and give it a blitz to your desired consistency. If you'd like the mixture to me sloppier, add more oil. Tweak the recipe to suit your taste.

Pistachio Pesto - A Twist On The Traditional Pesto Recipe. You'll Be Hooked! (3)

Apparently, there is a difference in taste depending on which method you use. The traditional way is with pestle and mortar and if you have the time give it a go. For those of us who are rushed off our feet on a daily basis, modern day machinery will just have to do.

Pistachio Pesto - A Twist On The Traditional Pesto Recipe. You'll Be Hooked! (4)

Embarrassingly, I've let fresh herbs go to waste more than I can count. It's a shame because it needn't be the case. It takes five minutes to make a batch of pesto and do you want to know a little secret? You can freeze the stuff. In this case I froze little portions in an ice tray and afterwards put them in a resealable bag in the freezer, which proves to be especially handy when I just need one or two portions.

Pistachio Pesto - A Twist On The Traditional Pesto Recipe. You'll Be Hooked! (5)

The beauty of freezing ingredients is that the subzero temperature locks in the freshness. So when the time comes to thaw, the produce will be in just as good condition as before it was frozen. This is what Dr. Oetker Ristorante conveyed mid-March 2015 when it constructed a pizzeria comprising 34 huge blocks of ice, using 3,400 litres of water outside Liverpool Street station in London. In their own words, "freezing pauses fine ingredients at the peak of perfection and suspends them there until the moment you're ready to enjoy them".

Pistachio Pesto - A Twist On The Traditional Pesto Recipe. You'll Be Hooked! (6)

So you made a big batch of pesto. Don't know what to do?

Love Italian Food? Check out these cookbooks!

Pistachio Pesto - A Twist On The Traditional Pesto Recipe. You'll Be Hooked! (7)

21 Ways to Use Pesto

Mix it with pasta.
Mix it in with rice.
Spread it on meat.
Make a dip, by stirring it into mayonnaise or yogurt.
Use it in a sandwich.
Instead of using a tomato base on your pizza, use pesto.
Garnish your soup.
The secret ingredient of a salad dressing.
Top your omelette or scrambled eggs with pesto.
Bake it in your bread.
Toss cooked vegetables in it.
Make great little canapés like I did: Slices of bread slathered with cream cheese and topped with pesto. Alternative: Smear baguette slices with pesto and top with mozzarella slices.
Potato mash with a twist.
Use it as a marinade.
Use it in a stew, it goes spectacularly well with chicken.
If you have stale bread lying around, blend it with pesto to make breadcrumbs and top fish with it.
Stir it into couscous.
Add it to your meatball or burger patty mixture.
Mix it with butter.
Spoon it onto corn on the cob.
Instead of butter use pesto to enjoy with baked sweet potatoes.

Did I miss anything? What is your favourite way to use pesto?

📖 Recipe

Basil & Pistachio Pesto

★★★★★4.9 from 8 reviews

Author: Michelle Minnaar
Total Time: 10 minutes
Yield: 8 servings 1x

Print Recipe

Description

Can you make pesto with pistachios? Yes! Check out this UK-based pistachio pesto with basil recipe that is vegan and utterly delicious. You won't regret it!

Ingredients

UnitsScale

250ml (1 cup) shelled pistachios, natural and unsalted
3 garlic cloves, peeled
60g (2oz) basil, washed
1 lime, juiced
125ml (¼ cup) olive oil
season to taste

Cook ModePrevent your screen from going dark

Instructions

Place all the ingredients in a food processor and blend until desired consistency.
Place in fridge or freeze in portions.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: Blending
Cuisine: Italian

Keywords: pistachio pesto, uk pesto recipe, basil and pistachio pesto recipe

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Comments

Make my day! - Share your thoughts...

Donna
July 14, 2019 at 5:20 pm
I see the kcal count as 168...is this for the whole recipe...or just a serving of the 8 servings? What measurement for a serving would it be? Thank you for any insight...This looks 'beyond' yum...This 'greedy gourmet' in Lyon, France really appreciates your creativity...love that it is dairy-free as well! Bravo!
Reply
- Michelle Minnaar
  July 15, 2019 at 9:55 am
  Hello fellow, Greedy Gourmet!
  The calorie count stated is per portion. I've started using new nutritional analysis software and recalculated the values, so it is now serves 10 at 176 kcal per portion. Weight-wise, the pesto weighs around 435g, divided by 10, which makes it just below 45g per portion. I would say a serving size is around 30ml (2 tbsp), because of the sauce's density.
  Hope that helps!
  Reply
Elizabeth
May 30, 2019 at 1:44 am
Delicious flavor! Our pesto came out pretty thick though.
★★★★
Reply
RoyS
May 08, 2018 at 4:09 am
I love your pesto recipe here ~
However 60 g. of basil is not 30 oz. ~ It's closer to 2 ounces ~
<3
★★★★★
Reply
- michelle
  May 08, 2018 at 12:35 pm
  Thanks so much for pointing out my typo, Roy. All fixed!
  Reply
Renil M. George
October 01, 2017 at 2:44 pm
i love italian food,
★★★★★
Reply
- michelle
  October 21, 2017 at 10:43 pm
  Me too 🙂
  Reply
Abi
April 17, 2016 at 4:47 pm
Very delicious recipe and very simple to make
Reply
Natalie Crossan
April 14, 2015 at 10:17 pm
with pasta 🙂
Reply
Claire Davies
April 12, 2015 at 8:52 am
I use it when I make quiches and pizzas - pesto is so versatile I always have a jar in the cupboard or fridge!
Reply
frances hopkins
April 10, 2015 at 8:07 am
On pasta x
Reply
Kavey
April 09, 2015 at 9:54 am
Your photos just pop, beautiful fresh green!
Reply
mad sad
April 08, 2015 at 2:07 pm
me too I love pesto on baked cheese bread
Reply
Kim M
April 07, 2015 at 8:20 pm
Love it to perk up a pizza
Reply
laura banks
April 07, 2015 at 7:15 pm
my hubby makes something involving scallops but not sure what he does
Reply
Holly E
April 07, 2015 at 6:46 pm
I love pesto on baked cheese bread.
Reply
kellyjo walters
April 07, 2015 at 6:21 pm
on pasta
Reply
kellyjo walters
April 07, 2015 at 6:21 pm
on pasta
Reply
Suzanne Jackson
April 07, 2015 at 5:20 pm
Haven't been too adventurous with pesto, sadly. Usually just have it in tagliatelle with tuna and mayo or as a pizza base. 🙂
Reply
Jen
April 07, 2015 at 5:04 pm
I love pesto, I'm also bad at letting herbs go to waste, need to get in the habit of whizzing up and freezing as pesto as it's so versatile.
Reply
Jen
April 07, 2015 at 5:04 pm
I love pesto, I'm also bad at letting herbs go to waste, need to get in the habit of whizzing up and freezing as pesto as it's so versatile.
Reply
Sarah (@tamingtwins)
April 07, 2015 at 2:55 pm
I didn't know you could freeze pesto! Every day's a school day. Beautiful photos, I must try pesto in my Froothie soon.
★★★★★
Reply
Tracy Nixon
April 07, 2015 at 10:42 am
I love it with chicken, pine nuts and pasta!
★★★★★
Reply
Tracy Nixon
April 07, 2015 at 10:42 am
I love it with chicken, pine nuts and pasta!
★★★★★
Reply
Kate @ Veggie Desserts
April 07, 2015 at 10:20 am
I LOVE the sound of pistachio pesto - despite Nonna's traditions! And that is a great list of ideas for pesto.
Reply
Tracey Peach
April 07, 2015 at 10:12 am
On Fresh Crusty Bread xxx
Reply
Jo of Jo's Nursery
April 07, 2015 at 9:04 am
Lots of lovely ideas for Pesto here. Great photos too. I must try it!
Reply
Helen @ Fuss Free Flavours
April 07, 2015 at 7:45 am
I made a very similar pistachio pesto last year. Love the addition of lime in yours, and I think I'd be tempted to put the nutritional yeast in!
Reply
Heather Haigh
April 06, 2015 at 10:27 pm
I love pesto as a pizza topping.
Reply
Kirsty Fox
April 06, 2015 at 9:35 pm
I use pesto when I make a pizza.
Reply
Kirsty Fox
April 06, 2015 at 9:35 pm
I use pesto when I make a pizza.
Reply
nazima
April 06, 2015 at 9:27 pm
ahh I love pesto. Though have to admit don't make it as often as I should mainly because I always overlook the idea of freezing it - which I will do. I made some wild garlic pesto last year that I'd really like to repeat. Nice tips on what to do with pesto. SO versatile!
★★★★★
Reply
nazima
April 06, 2015 at 9:27 pm
ahh I love pesto. Though have to admit don't make it as often as I should mainly because I always overlook the idea of freezing it - which I will do. I made some wild garlic pesto last year that I'd really like to repeat. Nice tips on what to do with pesto. SO versatile!
★★★★★
Reply

Pistachio Pesto - A Twist On The Traditional Pesto Recipe. You'll Be Hooked! (2024)

FAQs

What is pistachio pesto made of? ›

Put the basil, pistachios, olive oil, lemon juice, salt, and pepper in a food processor and process until well blended. For a thinner pesto, add the water and briefly process again. Taste; you may want to add a squeeze of lemon juice or a pinch of salt.

How do you make Bobby Flay pesto? ›

directions

Combine the sage, parsley, garlic, coriander seeds, lemon juice, lemon zest, and pine nuts in a food processor or blender and process until coarsely chopped.
With the motor running, slowly drizzle in the oil and process until emulsified.
Add the cheese, salt, and pepper and process 3 to 4 seconds longer.

More items...

Get More Info Here ›

Should you toast nuts before making pesto? ›

Many pesto recipes call for raw pine nuts, but toasting the nuts can make the final sauce's flavor deeper and richer. Toast the nuts and then combine them—either as a paste or whole—with fresh basil, olive oil, Parmesan cheese, and garlic.

Can you eat pesto straight from the jar? ›

Yes, pesto can be used straight from the jar and doesn't require cooking or heating. In fact, we actively discourage applying too much heat to pesto, as this will destroy many of the fresh flavours that producers work so hard to retain.

Learn More ›

Why is pesto so expensive? ›

Its scarcity, plus the fact that the plants are picked roots, soil, and all to ensure that only juvenile leaves make it into pesto, makes it extraordinarily expensive and something that only premium, artisan pesto makers can justify using.

Read On ›

How to make pistacchio pesto? ›

Method. Toast the pistachio nuts in a dry frying pan over medium-high heat until they are a light brown colour. Keep them moving to prevent burning. Add basil leaves, Parmigiano Reggiano, garlic clove and a drizzle of oil to a pestle and mortar and grind until creamy.

Get More Info ›

What makes pesto taste better? ›

Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you'd like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.

View Details ›

How to make pesto Rachael Ray? ›

Add nuts, garlic, zest of 1 lemon and salt to a food processor and pulse into a fairly smooth paste. Add cheese to nut paste and add about 3 tablespoons EVOO; process until smooth. Pulse process basil into sauce until fairly smooth, adding juice of 1 lemon and remaining EVOO.

Know More ›

What nuts taste best in pesto? ›

Pistachios, almonds, and walnuts or even seeds like sunflower, sesame, and pumpkin can replace the traditional pine nuts in pesto. Pretty much any edible nut tastes delicious—just make sure to toast and cool the nut before grinding them into the sauce.

Read On ›

Why is my pesto bitter? ›

The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid. If the pesto has been made in a food processor or blender, there's also the possibility that it has turned bitter from the crude, sheering action of the blades.

Why do you put ice in pesto? ›

The ice will shock the herbs and prevent them from browning. You can do this with any type of pesto with other herbs and greens such as parsley, mint or arugula.

Know More ›

Can pesto go wrong? ›

Does pesto go bad? Unfortunately, yes. Since it's made from fresh and perishable ingredients such as basil, Parmesan cheese, olive oil, and pine nuts, it will only last for a short period of time in the fridge. But with proper storage, pesto can last in the fridge for up to two weeks.

Get More Info Here ›

How is pesto traditionally eaten? ›

Pesto is traditionally served with trofie or trenette pasta or potato gnocchi, but you can serve it with whatever type of pasta you prefer, long or short. Just remember that the pasta should be rather thick enough to stand up to the aromatic nature of the pesto.

Find Out More ›

Why should pesto not be heated? ›

PESTO SHOULD NEVER BE “COOKED”. If you cook Pesto Sauce, you change the make up of the fresh basil and cause it to turn darker in color. It is best to warm it up and use it at room temperature. If it needs to be thinned out, you can do so by adding a little water, chicken stock, cream or white wine.

Basil pesto
Alternative names	Pesto alla genovese
Region or state	Genoa
Main ingredients	Basil, garlic, olive oil, grated hard cheese, pine nuts
Cookbook: Pesto Media: Pesto