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–+ servings

Lemony Pistachio Pesto

15 minutes
Serves 1 cup of pesto
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Ingredients 

  • 2 1/2 cups tightly packed basil leaves washed and dried off
  • 1/2 cup unsalted pistachios shells removed
  • Zest of 1 lemon
  • 3 tbsp lemon juice
  • 3/4 cup extra virgin olive oil
  • 1/2 tsp kosher salt I recommend using Diamond Kosher Salt. If using sea salt, just a pinch is fine
  • 1/2 cup finely grated Parmesan *freshly grated from the block is best
  • 1/4 cup finely grated Pecorino Romano *freshly grated from the block is best

Equipment

  • Food processor or blender

Directions 

  • Put the basil, pistachios, extra virgin olive oil, lemon juice, lemon zest and kosher salt into a food processor bowl, and process to a uniform, smooth consistency. Taste to make sure you're happy with the acid levels. If you want more lemon, add more lemon juice and blend.
  • Transfer to a bowl and stir in the Parmesan and Pecorino Romano cheeses with a spoon until combined. Taste to make sure you like the umami/salt levels. If not, add more cheese or another pinch of salt.
  • Serve immediately or store in a tightly sealed mason jar in the fridge for 1-2 weeks. You can also freeze in an air-tight container for up to 6 months.