Every summer my basil garden rewards me with more leaves than I know what to do with, and that's when the pesto-making begins. After falling in love with pistachio pesto during a trip to beautiful Lake Garda, Italy, I couldn't wait to recreate it at home. Swapping traditional pine nuts for pistachios gives this Italian pistachio pesto a richer, slightly sweet, buttery flavor that is simply irresistible. It's bright, fresh, and tastes like sunshine straight from the garden. I'll admit it — this version has completely won me over. For me, it's next-level pesto, and I don't think I'll ever go back to pine nuts.
Pistachio Pesto Inspired by Lake Garda
4
servings10
minutes15
minutesIngredients
1 cup 1 shelled, unsalted pistachios
2 cups 2 fresh basil leaves, packed
1/3 cup 1/3 cup grated Parmesan or Pecorino Romano cheese
2 2 garlic cloves
1/2 cup 1/2 cup extra virgin olive oil (plus more if needed)
zest of 1 lemon
1-2 tbsp. 1-2 lemon juice
salt and freshly ground pepper, to taste
Directions
- In a dry skillet over medium heat, toast pistachios for 2–3 minutes until fragrant. Let cool.
- In a food processor, combine pistachios, basil, Parmesan, garlic, and lemon zest.
- Pulse until finely chopped.
- With the processor running, slowly drizzle in olive oil until the pesto is smooth and creamy. Scrape
down sides as needed. - Stir in lemon juice, then season with salt and pepper to taste.
- Adjust consistency with more oil if desired.
- Use immediately with pasta, on crostini, as a sandwich spread, or store in an airtight container in the fridge for up to 5 days.
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