I’ve made pesto with pine nuts and with walnuts, but this was my first time making it with pistachios. Pistachios are a very nutrient dense food filled with antioxidants. I like how it turns out extra bright green, and the taste is phenominal. This is a must-try recipe — whether you put it over raw zucchini noodles or over regular noodles — try this one!
- ⅓ cup olive oil
- 2 cups basil leaves
- 6 cloves garlic
- 2 cups pistachios, soaked for 4 hrs, then drained and rinsed
- Place your pistachios in a bowl, cover with water and allow to soak for 4 hours. Drain and rinse.
- Mix the olive oil, basil and garlic in a food processor. Add the pistachios in small batches. Mix until well combined and grainy.
Did you try this recipe? Share how you liked it below…