Pistachio Pinenut Pesto
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10 min
5 min
15 servings
Ingredients
- 8 oz fresh basil
- 1/2 avocado
- 1/4 cup pine nuts
- 1/4 cup pistachio
- 1/4 cup fresh raw Parmesan (optional)
- Juice from 1/2 a lemon or lime
- 1.5 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 4 cloves of garlic
- filtered water (if needed)
Directions
Step 1
Preheat oven to 350F. Line cookie tray with parchment paper and evenly spread nuts on tray.
Step 2
Once oven is preheated, toast nuts stirring and checking on them every 3-5 minutes.
*Nuts burn fast so keep a close eye! You just want to see them lightly golden.
Step 3
Place all basil in food processor and run until finely chopped. Add in nuts and run until nuts are very finely chopped.
Step 4
Add in garlic cloves and Parmesan (cheese optional). Pulse until well combined.
*you can do more or less than 1/4 cup of cheese depending on your preference
Step 5
Add in all remaining ingredients, except water.
Step 6
Check consistency and taste test. Add more of any desired ingredient. If too thick, slowly add a few splashes of water or oil until it reaches desired thickness.
Step 7
Put finished pesto into glass mason jar and enjoy for 1-2 weeks. Keep in fridge.
Notes
Pesto is personal. Every person enjoys it a little different, whether that's more oily, more garlicky, cheesier, saltier... you get the point. Use this recipe as a guide to perfect your own pesto!
You can also swap out the nuts. As long as you're using around 1/2 cup of nuts this recipe will be delicious. Sometimes I use only pine nuts or only pistachio, sometimes I mix in some cashew. Go Nuts, lol.
