Pistachio Basil Sauce (Printable Version)

Vibrant, nutty sauce crafted from ground pistachios, fresh basil, garlic, and premium olive oil.

# What You'll Need:

→ Nuts & Seeds

01 - 1 cup shelled unsalted pistachios

→ Herbs & Aromatics

02 - 2 cups fresh basil leaves, packed
03 - 2 garlic cloves, peeled

→ Cheese

04 - 1/3 cup grated Parmesan cheese

→ Liquids

05 - 1/2 cup extra-virgin olive oil

→ Seasoning

06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ Optional

08 - 1 tablespoon fresh lemon juice

# Directions:

01 - Place pistachios, basil leaves, and garlic cloves in food processor. Pulse until finely chopped.
02 - Add grated Parmesan cheese, kosher salt, and black pepper. Pulse several times until combined.
03 - Turn food processor on and slowly drizzle extra-virgin olive oil in steady stream until mixture reaches smooth, spreadable paste consistency.
04 - Taste pesto and add fresh lemon juice if desired for brightness. Pulse briefly to incorporate.
05 - Use immediately or transfer to airtight container and refrigerate for up to 5 days.

# Additional Tips::

01 -
  • It comes together in under ten minutes, which means you can make it while water boils for pasta.
  • Pistachios have this natural sweetness that balances basil in a way that feels almost luxurious.
  • It keeps in the fridge for days, so you always have something elegant ready to spread or drizzle.
02 -
  • Don't over-process—I learned this the hard way when I tried to make it smoother and ended up with something almost bitter from the bruised basil, so pulse with intention and stop when you see texture.
  • The oil needs to go in slowly while the machine is running, because adding it all at once will break the emulsion and leave you with a separated, oily mess that no amount of mixing fixes.
03 -
  • Warm your serving bowl or pasta dish before adding the pesto—heat brings out the flavors in a way that serving at room temperature doesn't quite achieve.
  • Don't add the lemon juice until you taste it plain first, because some basil varieties are already bright enough without it, and you want to know what you're working with.
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