Pistachio pesto

Pistachios add great flavor and texture to this savory pesto. One key to a good pesto is adding the oil slowly to help create the proper emulsified consistency.
8 ounces of pesto
schedule 10 minutes
schedule 10 minutes


  • 3 to 4 ounces fresh basil (about 2 cups)
  • 13 cup chopped pistachios
  • 2 garlic cloves
  • 12 teaspoon salt (if your pistachios are unsalted you can increase this a little)
  • 23 cup extra virgin olive oil
  • 13 cup grated parmesan cheese
  • black pepper to taste


Add basil, pistachios, garlic cloves and salt to a food processor or blender. Pulse to combine.

When things are chopped well, start slowly adding your olive oil while the processor/blender is running on low. This starts to form an emulsion and gives you the consistency you would want. 

When the pesto is smooth and has a thickened consistency, remove from processor/blender to a bowl add parmesan cheese, and stir.

Taste the fully combined pesto and add any additional salt and pepper that you think it might need. Store in the fridge for a few days. 

Have you made this recipe? Tag @beerinator and let him know!


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