Pistachio Pine Nut Pesto
Pistachio Pine Nut Pesto combines buttery pistachios, rich pine nuts, fresh basil, garlic, and extra-virgin olive oil. This versatile Italian sauce is delicious with pasta, bread, roasted vegetables, sandwiches, or grilled meat.
Equipment
- Food processor
- Measuring cups
- Silicone spatula
- Small saucepan
Ingredients
- ¼ cup Roasted Salted Pistachios shelled
- ½ cup Raw Pine Nuts
- 10 leaves Fresh Basil
- ¼ cup Extra-Virgin Olive Oil
- 2 cloves Garlic peeled
- ¼ teaspoon Kosher Salt
- ⅛ teaspoon Black Pepper freshly ground
Instructions
- Place the pistachios and pine nuts in a food processor.
- Add the fresh basil leaves and garlic.
- Pulse until the nuts and basil are finely chopped.
- Keep the food processor running while slowly adding the olive oil.
- Process until the pesto reaches a smooth but slightly textured consistency.
- Scrape down the sides of the food processor when necessary.
- Season with the kosher salt and black pepper.
- Process briefly until evenly combined.
- Transfer the pesto to a small saucepan when serving it warm.
- Warm gently over low heat for approximately 3 minutes.
- Do not boil or fry the pesto.
- Serve with pasta, bread, roasted vegetables, sandwiches, or grilled meat.
Notes & Wine Advice
Serving Suggestions
Toss the pesto with warm pasta, spread it over toasted bread, or spoon it onto roasted vegetables. It also works as a sandwich spread, salad dressing, pizza topping, or sauce for grilled chicken and fish. Stir in a little pasta water when using it with pasta.Recipe Notes
Add the olive oil gradually so you can control the consistency. Roasted salted pistachios already contain seasoning, so taste the pesto before adding more salt. Warm it only over low heat because excessive heat can darken the basil and create a bitter flavour.Variations
Add lemon juice, lemon zest, red pepper flakes, parsley, or nutritional yeast. Parmesan or Pecorino Romano can be included when the pesto does not need to remain vegan. Replace the pine nuts with walnuts, almonds, or additional pistachios.Storage
Transfer the pesto to an airtight container and cover the surface with a thin layer of olive oil. Refrigerate for up to four days. Freeze small portions in an ice cube tray before transferring them to a freezer-safe container for up to three months.Wine Advice
A crisp Pinot Grigio balances the rich nuts and olive oil while complementing the fresh basil. A lightly oaked Chardonnay is another suitable choice for this full-flavoured pesto.Nutrition values
Calories: 260 kcal | Carbohydrates: 6 g | Protein: 5 g | Fat: 26 g | Saturated Fat: 3 g | Sodium: 190 mg | Sugar: 1 g