Lemony Pistachio Pesto
Classic pesto with a summery spin! Lots of lemon, pistachio instead of pine nuts and lots and lots of fresh sweet basil!
Total Time 15 minutes mins
Course Dip, Sauce
Cuisine Italian
- 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
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.
Keyword basil, black pepper, extra virgin olive oil, kosher salt, lemon, Parmesan, pecorino romano, pistachios