Pistachio Pesto

I make a batch of this lovely green sauce nearly every week; it’s easy, quick, and just plain delicious. Pistachio pesto
Yield about 2 cups, enough for 1-1½ pounds of pasta
Time 10 minutes
  • cookie sheet
  • wooden spoon
  • small food processor
  • 2 c shelled pistachios*
  • ¼ – ½ c olive oil
  • 1-2 cloves garlic, minced**
  • ½ t salt**

Place the toasted,* shelled pistachios in the food processor and grind into coarse powder.

Add ¼ c oil, 1 clove garlic, and salt (if needed) and process into a thick but pourable sauce. If it’s too thick, add more oil.

Taste and add more salt and/or garlic if needed.

Stir into hot pasta and eat immediately.

Store any unused pesto in a covered jar in the fridge – it will keep for at least a week.

Notes * Roasted and salted pistachios are great, just don’t add any salt until you taste the pesto. If you’re using raw pistachios, you’ll need to start by toasting them for 8-10 minutes at 300°F before proceeding with the recipe.

** Be careful not to add too much garlic or salt. You can always add more if there’s not enough, but you can’t take them out if you overdo it!

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Pistachio pesto