The Best Pistacho Pesto Recipe
A light, fluffy and delightfully playful pistachio pesto which pairs perfectly with fish, chicken, pork, veggies, chips and more. Wonderful for dipping!
Servings: 1 Cup
Calories: 690kcal
Ingredients
- 2 Cups Basil Leaves Fresh. Torn with stems removed.
- 1 Teaspoon Garlic Minced
- ½ Cup Pistachio Nutmeats
- ½ Cup Olive Oil
- 1 Tablespoon Shallot Minced
- 2 Tablespoons Lemon Juice Fresh.
- ½ Cup Parmesan Shredded
- ⅓ Cup Ricotta
- 1 Pinch Salt & Pepper
Instructions
- Using an immersion blender or a food processor, process the pistachios and really get them well blended.
- Remove the ground pistachios and set aside.
- Add the torn basil leaves, garlic, olive oil, shallot and lemon juice. Process well.
- Add the ricotta and ground pistachios. Process well.
- Add in the parmesan, salt and pepper. Process well.
- Serve immediately or store in the refrigerator for up to 3 days.
Notes
If your pistachio pesto is too thick, add in some more olive oil to thin the mixture out a bit.
Looking for a bit of a kick? Add in some red pepper flakes. It tastes so good.
Pistachio pesto also loves a hint of fresh mint too... particularly if you are serving it with pork or lamb. Absolutely delightful.
Go ahead an scoop some up with a slice of cucumber or even a spoonful by itself. It's so damn good.
Nutrition
Serving: 100g | Calories: 690kcal