Pistachio Pesto

Pesto is a vibrant and versatile sauce that’s perfect for adding a burst of flavor to your favorite dishes. We love this recipe from Chef Brett because it features heart-healthy pistachios and fresh basil, which offer great nutritional benefits.

Project Angel Heart Registered Dietitian Astrid De la Cruz notes that pistachios get their bright green color from two powerful antioxidants—lutein and zeaxanthin—which help protect our eyes. The fiber, healthy fats, and protein in pistachios not only support heart, muscle, and gut health, but also help maintain steady blood sugar and energy levels throughout the day.

Basil is particularly rich in vitamin K, which aids in building healthy bones, protecting the heart, and supporting blood clotting. Additionally, the garlic and lemon in this recipe help boost the immune system.

Try pairing this nutritious and delicious pesto with summer tomatoes, zucchini, chicken, or fish. Enjoy!

Pistachio pesto in a jar with garlic, basil, and pistachios around it

Makes 1 cup of pesto

  • 1/2 cup toasted pistachios
  • 2 lemons, juiced
  • 1 garlic clove, minced
  • 2-3 cups basil leaves
  • 1/4 cup extra virgin olive oil
  • 1/4 cup Parmesan cheese, grated (optional)
  • Kosher salt to taste
  • Cracked black pepper to taste

In a food processor (or blender), combine the pistachios, lemon juice, garlic, salt, and pepper. Pulse until the mixture is finely chopped.

Add the basil and pulse until just combined.

With the food processor running, slowly drizzle in the extra virgin olive oil, pulsing until the mixture is well-blended. If using Parmesan cheese, add it now and pulse briefly to combine.

For a smoother pesto, add more olive oil as needed.

Enjoy!