Pesto Sauce is typically made using pine nuts and basil, but I recently decided to make pistachio pesto sauce since I happened to have the shelled nuts available in my cupboard. It turned out to be one of the best pesto sauces we’ve had!
WHY YOU’LL LOVE THIS RECIPE
- 7 ingredients or less
- Ingredients can be substituted
- Delicious basil flavor
- Fresh tasting and cheesy
USING HOMEGROWN BASIL
During the summer, my pots and garden beds are bursting with different basil varieties. One of my favorites is Genovese basil, which has the sweetest aroma and taste. It is the basil you see on Neapolitan and Margherita pizzas. It is also the basil you taste in many pesto sauces.
Using fresh homegrown or potted basil is more economical than buying it from the grocery store. Not only will you get continuous basil growth during warm seasons, but your pesto sauce will also last longer.
You can typically find bulk packages of basil, however, at Trader Joe’s or Kroger.
MORE RECIPES LIKE THIS
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Food processor or blender
Pistachio Pesto Sauce
- 1 cup (30z/75g) fresh basil leaves, washed and firmly packed
- 3/4 cup (115g) grated parmesan
- 1/4 cup (45g) shelled pistachios
- 1/2 cup (115g) extra virgin olive oil
- 5 garlic cloves
- salt to taste
Place the basil, parmesan, pistachios, and garlic into a food processor and blend until smooth. While the processor is running on low, stream in the olive oil until fully combined. Season with salt and pepper to taste. Keep refrigerated for up to 7 days.
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