The Best Homemade Pistachio Pesto with Basil and Mint
This homemade pistachio pesto with basil and mint is the ultimate way to add incredible flavor to your cooking! It comes together in just 5 minutes, and is ready to be swirled into pasta, drizzled on pizza, schmeared on a sandwich, or tossed into a potato salad—you can’t go wrong!
Ingredients
- 1/4 cup pistachios (raw or toasted, your choice)
- 2 cups basil (fresh leaves, packed)
- 1/2 cup mint (fresh leaves, packed)
- 1 lemon (zest only)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- 1/2 cup parmesan cheese (preferably Parmigiano-Reggiano)
Instructions
- Add the pistachios and garlic clove to a food processor and pulse until chopped into small pieces. (If you are using a mortar and pestle, pound until you get a paste with small pieces.)
- Next, add the basil, mint, lemon zest, salt and pepper. Pulse in the food processor until chopped into small pieces (and pound in the mortar and pestle until all pieces are the same size and well combined).
- While the food processor is running, add the olive oil a little at a time until well combined. (In the mortar and pestle, drizzle in the olive oil a little at a time and stir around until well combined.)
- Lastly, add the parmesan cheese and pulse until just combined and then transfer to a small bowl or storage container. (In the mortar and pestle, stir in the cheese.)
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Notes
- Pesto should have texture - it should not be a smooth sauce, but it also shouldn't have large pieces in it.
- For the best texture, don't throw all of the ingredients into the food processor at once (just as you wouldn't if you were using a mortar & pestle). Pulse the nuts and garlic together first so that they are chopped into small pieces before adding the herbs. Next, add the herbs and pulse those before drizzling the olive oil. And lastly, stir in the parmesan cheese.
- When using a mortar and pestle, follow these same steps.
- How you store pesto is important. To maintain its bright green color and flavor, it is important to keep air off of it to prevent oxidation. After much trial and error, I have found that the best way to do this is to put it in a jar or container, add a layer of plastic wrap on top, and touch the pesto before sealing with an airtight lid.
Nutrition
Calories: 1383kcalCarbohydrates: 25gProtein: 28gFat: 136gSaturated Fat: 25gPolyunsaturated Fat: 16gMonounsaturated Fat: 90gCholesterol: 34mgSodium: 2559mgPotassium: 788mgFiber: 9gSugar: 6gVitamin A: 4032IUVitamin C: 75mgCalcium: 796mgIron: 6mg
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