Homemade Pistachio Pesto



Just recently, I purchased my very first food processor and I have to admit, life will never be the same.

Each opportunity I get to peruse the nearest Raley’s, Whole Foods, Trader Joes and even Target, I’m scouting for the next best ingredients to “process” in said food processor. It’s my new favorite kitchen gadget and admittedly, it has turned into a hobby.

Don’t be surprised if for the next few months you read nothing from me but recipes that involve chopping, dicing, slicing, shredding, grinding and most importantly purée-ing. I’ve come to realize, why buy store-bought when you can make it from scratch?

Homemade almond butter? Check.

Homemade coconut flour? Check.

Goodbye Jamba Juice, hello homemade smoothies!

Today’s recipe is homemade Pistachio Pesto – it seriously tastes great on anything. From pasta, to meats, to fingers– this pesto makes everything delicious.

Traditionally, pesto is made with pine nuts and basil. However, I modified this recipe to include pistachios instead (side note: I have a client that also happens to be the world’s largest producer of pistachios, so I have pistachios on the brain all day, every day). Pistachios are relatively inexpensive, nutritious and in my opinion, have a more robust flavor than pine nuts (sorry pine nuts I still love you!).With that said, here’s my guide for quick and easy homemade pistachio pesto.  All you need is a food processor and the ingredients listed below. Enjoy!

pesto 4

Homemade Pistachio Pesto


3 garlic cloves (I like extra garlic in mine, but even 1 clove will do if you want a subtle garlic taste)

½ cup shelled pistachios

2 cups fresh basil

Salt and pepper to taste

½ cup extra virgin olive oil

½ cup Parmesan cheese (You can omit this, but be prepared to sacrifice deliciousness)


Place garlic in food processor; pulse until chopped. Add pistachios, basil, and salt and pepper; pulse until nuts are finely chopped.  Add olive oil and process until well combined. Add cheese and pulse 2 or 3 more times. Enjoy!



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