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pistachio pesto blended in food processor.
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Basil Pistachio Pesto

Prep Time8 minutes
Total Time8 minutes
Servings: 6 (makes a heaping 3/4 cup)
Calories: 44.8kcal
Author: Nisha Vora

Ingredients

  • ⅓ cup (45g) roasted pistachios (see Note 1)
  • 2 cloves garlic, chopped
  • 3 cups (36g) fresh basil leaves, loosely packed
  • 1 medium lemon, zested and then juiced
  • 1 ½ tablespoons nutritional yeast, plus more to taste
  • Sea salt and freshly cracked black pepper
  • ⅓ cup (75g) extra virgin olive oil

Instructions

  • Add the pistachios and garlic to a food processor and pulse repeatedly until you have a fine crumb (but not paste). Add the basil, half of the lemon zest, 1 ½ tablespoons (22 mL) lemon juice, black pepper to taste, and nutritional yeast.
    If your pistachios are unsalted, add 1/8 teaspoon sea salt (or 1/4 tsp kosher salt). If salted, wait until the end to salt.
  • Blend until a paste forms, scraping down the sides as you go along. Push the paste into the middle of the food processor. With the motor running, stream in the olive oil to start to form a sauce.
  • Scrape down the sides again, and stream in more oil as needed until you have a smooth yet thick texture. Taste for seasonings, adding salt, lemon, garlic, or nutritional yeast as needed.

Notes

  1. If your pistachios are salted, wait until the end to add salt to taste. If unsalted, start with ⅛ teaspoon sea salt and add more as needed.