Recipe: Pistachio Pesto

Every Thursday on the Good Food Blog we share a recipe from our archives.

Susan Beckmanis with the Santa Barbara Pistachio Company which grows ten different kinds of pistachios. She first shared this recipe for Pistachio Pesto on September 3, 2005.

Keep reading for the full recipe…

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.