I grew up eating pesto. On pasta, on toast, on eggs, this delicious sauce can be used in countless ways.
Not only is this pistachio pesto recipe tasty, it’s good for you. A raw food that includes just 6 nutrient-dense ingredients: raw grass-fed cheese, raw garlic, organic basil, organic olive oil, sea salt and nuts.
Through the years, my mom and I tweaked and tampered with this pistachio pesto recipe trying to perfect the flavor combinations. True pesto aficionados may wonder why we played with perfection in the first place. It was mainly due to the pine nuts normally called for in the recipe. I find that they’re too oily, don’t provide enough flavor, depth or crunch and they’re expensive. So, in our search, we tried nearly every nut and seed, and several cheeses…
Here is our final pesto recipe!
Pistachio Pesto Recipe Ingredients
- 5 cups organic basil
- 1/2 cup Parmigiano Reggiano
- 1/3 cup of organic olive oil (a good brand here)
- 1/3 cup of pistachios
- 2-3 cloves garlic (3 if you like a bite)
- Sea salt to taste (a good brand here)
The pistachio adds a nice crunch and less oil to the recipe since it’s one of the lower fat nuts. Additionally, the green nut perks up the pesto color into a vibrant spring green.
Parmigiano Reggiano is a classic raw cheese from Italy that tastes divine in pesto. It is pricey so if money is an issue, try regular parmesan or a parmesan/asiago blend for a little zip. The important thing about the cheese is to pick an aged, dry cheese for the recipe.
Pistachio Pesto Recipe Directions
Wash the basil leaves and let dry. You can use a Salad Spinner, which dries the basil leaves instantly (see more here.)
Grate your cheese. Peel your garlic cloves. Measure out your olive oil. Place all ingredients except oil and salt into a food processor (where to buy).
Blend and slowly add olive oil. Puree until all ingredients are well blended and in the consistency that you like.
Serve with hot pasta, spaghetti squash, toast, zucchini “noodles” and anything else that sounds good. Pesto is great cold or hot. You can store leftover pesto in the fridge for 3-5 days. You can also store in ice cube trays and freeze.
How about you? What’s your favorite pesto recipe?
Share with us in the comments below!