When I think of pesto, I immediately think of a classic Ligurian version. The kind with an indulgent amount of fresh basil, lots of peppery olive oil and handfuls of pine nuts. It’s the classic pesto you want to be eating all summer long. But, when fall starts, it’s a slightly different story. Basil looses that intense, intoxicating aroma as soon as the summer heat is gone, and that is when this Sicilian style pistachio pesto enters the chat. There’s still plenty of basil in the recipe but it gets an unexpected hit of flavor from the generous addition of fresh mint and a slightly different texture from the crunchy roasted pistachios.
This version of pistachio pesto is delicious and goes great on this pizza bianca, but you can add it to pasta, smother some roasted potatoes with it, or add it to your eggs. Once you make a batch, it will be going on everything. Trust me, you’ll be happy you made it.
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when fall starts, it’s a slightly different story. Basil looses that intense, intoxicating aroma as soon as the summer heat is gone, and that is when pistachio pesto enters the chat.
- 1 Food Processor
- 1 C mint
- 2 C basil
- 1 C pistachios shelled and roasted
- 1 /2 C parm
- 1/4 C olive oil
- 1 lemon juiced
- To make pesto, add all ingredients to food processor. Blend until combined but still has texture. Check for seasoning. If you need to add salt, or more lemon, use your best judgement here.