Pistachio Pesto

This is no ordinary pesto. Swapping pine nuts for  pistachios adds a sweet, nutty depth that’s hard to resist. I first tasted pistachio pesto on my most recent trip to Italy and was hooked. With my basil thriving, I knew it was time to make my own. Fresh, vibrant, and full of character….this version feels like summer in a jar. I can honestly tell you, I will most likely never use pine nuts again.  This is NEXT LEVEL.

You will need:

1 cup shelled, unsalted pistachios

2 cups fresh basil leaves, packed

1/3 cup grated Parmesan or Pecorino Romano cheese

2 garlic cloves

1/2 cup extra virgin olive oil (plus more if needed)

Zest of 1 lemon

1–2 tablespoons lemon juice

Salt and freshly ground black pepper, to taste

In a dry skillet over medium heat, toast pistachios for 2–3 minutes until fragrant. Let cool. In a food processor, combine pistachios, basil, Parmesan, garlic, and lemon zest. Pulse until finely chopped.With the processor running, slowly drizzle in olive oil until the pesto is smooth and creamy. Scrape down sides as needed.

Stir in lemon juice, then season with salt and pepper to taste. Adjust consistency with more oil if desired. Use immediately with pasta, on crostini, as a sandwich spread, or store in an airtight container in the fridge for up to 5 days.