A delicious twist on the Italian classic, your family will love this Lemony Pistachio Basil Pesto. Serve on pasta, drizzle over meat or use as a salad dressing!
Summer food is so easy, so flavorful and so healthy! I love everything about it. Every week when I visit my local farmers market I come home with new energy, excitement and inspiration for cooking seasonally.
Of course, you probably already gathered that based on the endless Instagram and SnapChat photos I post whenever I visit the Fulton Street Farmers Market. What can I say? I’m a sucker for Michigan produce!
In addition to all of the fresh fruits and vegetables overflowing each stall at the market, I am also inundated with fresh herbs. Who can resist a gorgeous bunch of fragrant basil? I certainly can’t. As soon as I got home I couldn’t wait to whip up a batch of pesto to stock my freezer.
Traditionally I use pine nuts but this time I decided to give it a fun spin by using pistachios. The sweet and flavorful nuts provide an incredibly rounded flavor that balances perfectly with the sharp cheese, spicy garlic and bright lemon juice.
Spread on corn on the cob, toss into warm pasta or drizzle over grilled meats and fish. Summer is here my friends! Soak it up.
Your fork is waiting.
- 3 ounces fresh basil (about 2 cups)
- 2 ounces Diamond of California Shelled Pistachios
- 1 ounce grated Parmigiano Reggiano
- juice and zest of one lemon
- 1 garlic clove
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup olive oil
- Place the first seven ingredients in a high speed food processor and pulse a couple times to start breaking down the pesto.
- With the processor on high speed, slowly drizzle in the olive oil. Puree until smooth and creamy.
- Check for seasoning and adjust accordingly.
Disclosure: I am honored to be a culinary ambassador for Diamond of California. Thank you for supporting the brands that make The Lemon Bowl possible. As always, all thoughts are my own.
Out of ideas to use this pesto? Here’s a Satisfying Salads board for inspiration!
For more tasty pesto recipes, check out these creative ideas from friends:
Dishin & Dishes: Kale Pesto and Mushroom Stuffed Porterhouse Chops
Creative Culinary: Pesto Potato Salad with Parmesan Walnuts
Weelicious: Kale Pesto
Napa Farmhouse 1885: Garden Salad With Basil-Pesto Vinaigrette
Red or Green: Corn On The Cob With Basil-Jalapeno Vinaigrette
Homemade Delish: Spinach and Kale Pesto
Domesticate Me: Ratatouille Quinoa Bake with Pesto and Buffalo Mozzarella
The Mom 100: Crusted Loin Lamb Chops with Mint Basil Pesto
Taste with the Eyes: Fresh, Fabulous, and Frugal – Carrot Top Pesto
Elephants and the Coconut Trees: Chicken Breasts with Coconut and Cilantro Pesto
Healthy Eats: Green Is the New Black: 5 Must-Try Pestos
FN Dish: 6 Non-Pasta Ways to Go Big with Pesto