Healthy Italian Pistachio Pesto Recipe
A 10 minute, delicious and clean pistachio pesto recipe. Add it on pasta, spread it on bread, use it as a dip, stuff your chicken with it. It's that versatile!
Equipment
- 1 blender or food processor
- 1 tablespoon
- 1 knife
Ingredients
- 100 gr shelled pistachios
- 20 gr parmesan cheese I am using pre-grated.
- 2 tbsp Belmorso Extra Virgin Olive Oil
- 1/2 hanful fresh basil leaves
- 1 pinch of pepper
- 2 tbsp water
- 1/2 clove garlic
Instructions
- Add your shelled pistachios to a blender and blitz until creamy.If your blender is not that powerful, you can add a tablespoon of water to help it.
- Once you achieve your desired consistency, add the rest of the ingredients all together and blend.
- For those who are using a powerful food processor (be aware that it will create a very creamy pesto), you can add all the ingredients together in one step.
- Once you achieve your desired consistency, do a taste test, and see how you like it. This recipe is very subjective. You might want to add the other half a clove garlic, or more basil leaves, even more pistachios.PS: If you do add those, depending on the creaminess of your pesto at this stage and your blender, you might need to add one or two tablespoons more EVOO.
- You can make your pistachio pesto creamier by adding more water or EVOO. I wouldn't add more than one tablespoon water and one EVOO, so a total of 3 for each. That should not affect the calories by too much, since you are increasing the portions.
Notes
If you are wondering why we are adding water, these are the reasons:
1- to dilute and help the ingredients blend, and
2- to reduce the amount of EVOO needed, which results in a lower calories pesto that's still rich and tasty. If calories are not a concern, you can replace the water with EVOO.