Pesto is an all time favorite in my house & this pistachio pesto recipe will be a keeper in yours as well!
Disclosure: I was not compensated for my time for writing this post.
Did you know a one-ounce serving of pistachios = 49 nuts?! That is more nuts per serving than any other snack, pretty nuts, I know! 😉
I am traveling back from Vermont today. So you know what that means: people watching, yummy airport food, and a little time to squeeze in some blogging. I had such an amazing time in VT but I am going to wait and share all about the trip in a separate blog post! Hang tight 😉
This week I will be posting all about PISTACHIOS! I am doing an Instagram Takeover for the Old Town Clovis Pistachio Party happening this Saturday, Sept. 30th! For those of you from Clovis…I am sure you know what I am talking about. If not – Old Town Clovis has amazing Farmer’s Markets (a few months throughout the year) on Friday evenings and this one has a pistachio party theme!
Traditionally pesto is made with pine nuts, but in this recipe I used unsalted pistachios. Try to think beyond this pesto pasta and try this pistachio pesto baked into breads, drizzle it over your favorite breakfast egg dish, use it as pizza sauce, spread it on flatbread or use for garnishing a soup! The possibilities are endless. Seriously, I know you can find time for 10 minutes to make this once you gather your ingredients! Enjoy!
10-Minute Pistachio Pesto
- 1/3 cup unsalted shelled pistachios
- 1 bunch of fresh basil
- 2 fresh cloves of garlic
- 1/2 of an avocado
- 1/4 cup olive oil or avocado oil
- 1/4 cup fresh Parmesan
- salt and pepper to taste
Place pistachios into food processor and blend. Then add in all remaining ingredients until smooth. Adjust salt/pepper/oils if necessary. Enjoy!