Homemade Pistachio Pesto
⏱️ 10 min🍳 0 min⏱️ 10 min📊 Easy🍽️ About 1 jarVolume 2 · Sunday Sauce
A homemade pistachio pesto with basil, garlic, and olive oil — vibrant, nutty, and far better than anything from a jar.
| Amount | Ingredient |
|---|---|
| 7 oz (200 g) unsalted shelled pistachios | |
| 4.5 oz (130 g) extra-virgin olive oil | |
| 0.75 oz (20 g) Pecorino, grated | |
| 0.75 oz (20 g) Parmigiano, grated | |
| 6 basil leaves |
Preparation
- To achieve a brighter green, blanch the shelled pistachios for 10–12 minutes, drain, and while still warm rub off the thin skins. If color isn't important, skip this step.
- Add the pistachios, half the oil, basil, Pecorino and Parmigiano to a food processor and blend at high speed for 40–50 seconds until coarse.
- Pour in the remaining oil and pulse in 20–30 second intervals until you reach a spreadable texture. Adjust salt to taste. Transfer to a clean jar and refrigerate. Use within a week.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.