Pistachio Pesto Sauce Recipes

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PISTACHIO PESTO



Pistachio Pesto image

This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.

Provided by Rita1652

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups fresh basil
1/2 cup cilantro
1 cup shelled dry roasted pistachio nut
2 -3 cloves garlic
1/4-2/3 cup olive oil or 1/4-2/3 cup pistachio oil
1 teaspoon lemons, zest of or 1 teaspoon lime zest
1/4 cup grated parmesan cheese or 1/4 cup grated asiago cheese

Steps:

  • Put all of the ingredients in the food processor or blender and puree until smooth.
  • Start with 1/4 cup oil adding more if you need.

PISTACHIO PESTO PASTA



Pistachio Pesto Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup roasted shelled pistachios
3/4 cup fresh basil leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
  • While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
  • Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

PISTACHIO PESTO SAUCE



Pistachio Pesto Sauce image

This recipe comes from "Sauces for Pasta" by Kristie Trabant and Andrea Chesman. It is an interesting variation on the classic pesto which is made with pine nuts or walnuts.

Provided by jennifer in new jer

Categories     European

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups fresh basil leaves
2 large garlic cloves
1/4 cup fresh grated parmesan cheese
1/3 cup shelled unsalted pistachio nuts
1/2 cup olive oil
salt & freshly ground black pepper

Steps:

  • combine basil, garlic, cheese and pistachios in a food processor or blender.
  • process to mix.
  • with the machine running, slowly add the olive oil.
  • season with salt and pepper and process to the desired consistency.
  • let stand for 5 minutes.
  • to serve, thin the pesto with a few tablespoons of hot pasta cooking water and toss with hot fettuccine or linguine.

Nutrition Facts : Calories 332.5, Fat 33.6, SaturatedFat 5.4, Cholesterol 5.5, Sodium 98.3, Carbohydrate 4.6, Fiber 1.9, Sugar 0.9, Protein 5.2

SICILIAN PISTACHIO PESTO



Sicilian Pistachio Pesto image

Provided by Sicilian Food Culture

Categories     Appetizers,Pasta Sauce,Quick & Easy,Vegan

Time 20m

Number Of Ingredients 7

Pistachios: 0.65 pound
Basil: 0.11 pound
Olive oil: 0.35 pound
Parmesan Cheese: 0.11 pound
Garlic clove: 1
Lemon: 1/2
Salt and Pepper

Steps:

  • Remove the shell from the pistachios. In a saucepan, boil plenty of water, pour the pistachios and cook for about 5 minutes, until the peel has softened. Drain and remove the peel.
  • In a mortar pour the garlic, 2 tablespoons of oil, salt and pepper, work the ingredients until you get a cream. Add the pistachios, the washed basil, the Parmesan and the grated lemon peel.
  • Pound everything, adding the remaining oil to the edge, until you get a well-grained but well-grounded sauce.

PISTACHIO MIXED HERB PESTO



Pistachio Mixed Herb Pesto image

Provided by Alton Brown

Categories     condiment

Time 20m

Yield approximately 1 cup

Number Of Ingredients 10

1/2 to 1 clove garlic, peeled
2 cups packed flat-leaf parsley
2 tablespoons fresh lemon thyme leaves
2 tablespoons fresh tarragon leaves
1 tablespoon fresh sage leaves
1 tablespoon fresh oregano leaves
1/2 cup grated Parmesan
3/4 cup roasted pistachios
Salt and pepper
2/3 cup olive oil

Steps:

  • Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified.
  • Serve over pasta or use as topping for bruschetta.

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Top Asked Questions

How to make pistachio pesto pasta?
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
How do you make the best pesto sauce?
In a food processor or blender, pulse the basil, Parmesan, pistachios, garlic, salt and pepper together until finely-chopped. With the food processor or blender still running, slowly drizzle in the olive oil until it is completely combined.
How do you use pistachio sauce to thicken pasta?
Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.
What can I substitute for pistachios in pesto?
Swap in different nuts: In lieu of pistachios, swap in walnuts, pecans, almonds, pepitas, or any other favorite nut. Nix the cheese: If you would like to make vegan pesto, sub 3-5 tablespoons (to taste) nutritional yeast in place of the Parmesan.

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