This vegan pistachio pesto is something I use for both pasta and salads. It is nutty, slightly sweet, and lighter than a traditional pesto. It coats the pasta well without feeling heavy. In this recipe, I am also going to share the tips for a pesto that holds its color.
You might also like Fig Leaf Cake or Tori Hamu.
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Why does this pistachio pesto stay green?
- Blanching the basil for 30 seconds helps deactivate the enzymes that make it turn brown. It also keeps the color really bright instead of going dark or dull. I chill it right away so it doesn’t overcook and lose that freshness.
- Using enough olive oil slows down oxidation, because oil coats the basil and limits air exposure.
- Keeping it cold also helps it stay vibrant longer. Heat speeds up discoloration, so I do not over-blending and I always store it cold.
- Use raw or lightly toasted whole pistachio. The toasted pistachio can give it nice nutty flavor, but the pesto will also comes out more brown.
Ingredients of Pistachio Pesto
- Basil - To make the best pesto, you need fresh basil. Older basil oxidizes faster and tends to go dull even if you blanch it.
- Pistachio - Use unsalted whole pistachio. Raw or lightly toasted. Taste or smell them before using. Sometimes pistachio might look fresh, but can actually be rancid. And you do not want to waste the whole jar of pesto because of bad pistachios
- EVOO - Extra virgin olive oil adds a clean, slightly fruity peppery flavor and helps bring everything together. It also creates a barrier against air, which slows down oxidation.
- Garlic - I keep the garlic pretty light here. You want a bit of bite, not something that overpowers the pistachios.
- Salt - Salt brings out all the flavors and keeps the pesto from tasting flat.
See recipe card for quantities.
How to make Pistachio Pesto?
Gently rinse off the dirt from the fresh basil. Pick the basil leaves (use mostly the leaves and avoid the thicker stems.)
Prepare a bowl of iced cold water.
Blanch the basil in boiling water for about 30 seconds, and chill it right away.
Squeeze out any excess water.
Blend the pistachios, garlic, salt, and ⅓ of the extra virgin olive oil in a food processor or hand blender to break everything down.
Add blanched basil and the rest of the oil. Blend until it becomes smooth. Taste and adjust with more salt
Transfer into a clean container, and add a little more oil if the pesto is not fully submerged.
How do I use Pistachio Pesto?
I love making pistachio pesto pasta. All I need is a pot of salted water. Cook the pasta until al dente, and mix with pistachio pesto. (about 2-3 tablespoons for each serving) Grate some Parmigiano cheese for extra aroma for none-vegan pasta.
Making a pesto salad dressing is also a great way to eat pistachio pesto.
Equipment
I used hand blender cause I don’t have a blender or food processor. I did try with the mini food processor that came with my hand blender, but the oil was leaking from the gap between the lid and the bowl, so using hand blender is more convenient for me.
Storage
Store pesto in an airtight container in the fridge for up to 2 weeks. Always keep a plastic wrap touching the surface of the pesto to prevent the oxidation.
Recipe Tips
Do not overcooked the basil! Overcooked basil loses both the flavor and the color, which is something we definitely want to avoid when making pesto.
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Recipe Card
Pistachio Pesto
Equipment
Ingredients
- 60 g fresh basil (2 cups)
- 100 g raw or lightly toasted pistachio (1 cup)
- 210 g Extra Virgin Olive Oil (1 cup)
- 2 cloves fresh garlic
- 4 g salt (1 tsp)
Instructions
- Prep: Gently rinse off the dirt from the fresh basil. Pick the basil leaves (use mostly the leaves and avoid the thicker stems.) Prepare a bowl of iced cold water.
- Blanch: Blanch the basil in boiling water for about 30 seconds, and chill it right away. Squeeze out any excess water.
- Blend: Blend the pistachios, garlic, salt, and ⅓ of the extra virgin olive oil in a food processor or hand blender to break everything down.
- Blend: Add blanched basil and the rest of the oil. Blend until it becomes smooth. Taste and adjust with more salt
- Store: Transfer into a clean container, and add a little more oil if the pesto is not fully submerged.
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