Recipe: Pistachio Pesto

Pistachio Pesto

Traditionally, a mortar and pestle were used to pound a summer crop of basil leaves, the finest garlic, extra virgin olive oil, and Parmesan cheese into a lush pesto sauce. Today, thanks to the food processor, the task has become much quicker, which has made pesto useful for more than just saucing pasta. Add a spoonful of this pistachio pesto sauce in salad dressings, on coarse breads, focaccia, and crackers and enjoy this pesto with a twist!

• 2 cups basil leaves
• 2 garlic cloves
• 1 cup Santa Barbara Pistachio kernels
• 1 cup olive oil
• 1 cup Parmesan cheese
• 1 grind black pepper

To make 1 cup of pesto, place about 2 cups of basil leaves, 2 garlic cloves, and 1 cup of Santa Barbara pistachio kernels in a food processor. Process until smooth, leaving just a bit of texture. With the motor running, slowly drizzle in olive oil through the feed tube. Add freshly grated Parmesan cheese and a grind of black pepper. Process to combine and serve. Pesto will keep covered in the refrigerator for up to 2 days. Bring to room temperature before serving.

Helpful Tip from Santa Barbara Pistachio Co.

To store Pistachio Pesto for a later date or upcoming party, transfer pesto to an ice cube tray. Cover the tray and freeze. When frozen, pop the cubes into a freezer-safe bag, and store in freezer until ready for use. Thaw in refrigerator the night before use.