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Basil Pistachio Pesto

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A delicious twist on the Italian classic, your family will love this Lemony  Basil Pistachio Pesto. Serve on pasta, drizzle over meat or use as a salad dressing!

Basil Pistachio Pesto

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.

Cherries and Blueberries - The Lemon Bowl

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!

Pesto in the Processor - The Lemon Bowl

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.

 

Lemony Pistachio Basil Pesto - The Lemon Bowl

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.

Corn on the Cob with Lemon Basil Pesto - The Lemon Bowl

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.

4.34 from 3 votes
Lemony Pistachio Pesto - The Lemon Bowl
Print
Basil Pistachio Pesto
Prep Time
10 mins
Total Time
10 mins
 
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!
Course: Appetizer
Cuisine: Italian
Servings: 16
Calories: 144 kcal
Author: Liz DellaCroce
Ingredients
  • 3 ounces fresh basil about 2 cups
  • 2 ounces Diamond of California Shelled Pistachios
  • 1 ounce grated Parmigiano Reggiano
  • 1 juice and zest of lemon
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup olive oil
US Measurements - Convert to Metric
Instructions
  1. Place the first seven ingredients in a high speed food processor and pulse a couple times to start breaking down the pesto.
  2. With the processor on high speed, slowly drizzle in the olive oil. Puree until smooth and creamy.
  3. Check for seasoning and adjust accordingly.
Recipe Notes

Follow this easy guide to learn how to freeze pesto.

Nutrition Facts
Basil Pistachio Pesto
Amount Per Serving
Calories 144 Calories from Fat 137
% Daily Value*
Total Fat 15.2g 23%
Saturated Fat 2.5g 13%
Polyunsaturated Fat 12.7g
Cholesterol 3mg 1%
Sodium 133mg 6%
Total Carbohydrates 1.4g 0%
Dietary Fiber 0.6g 2%
Sugars 0.2g
Protein 1.8g 4%
* Percent Daily Values are based on a 2000 calorie diet.

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!

Follow The Lemon Bowl | Liz Della Croce’s board Satisfying Salad Recipes on Pinterest.
Lemony Pistachio Basil Pesto - The Lemon Bowl

 

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
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
Healthy Eats: Green Is the New Black: 5 Must-Try Pestos
FN Dish: 6 Non-Pasta Ways to Go Big with Pesto

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Corn on the Cob with Lemon Basil Pesto
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Reader Interactions

Comments

  1. I really envy you your farmers markets. You are right to be excited about your local produce. I wish we could have such a great market here in the desert.

    Reply

  5. I feel the EXACT same way lately! So inspired by everything that is great about this season…especially pesto! Love this pistachio twist!

    Reply

  13. I’ve been experimenting with different types of pesto recipes and I love the thought of pistachios! Looks so bright and flavorful! Can’t wait to try this one, and definitely stocking the freezer with it, too!

    Reply

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