Skip to Content

Basil Pistachio Pesto

I love the color green. Like a little too much…

Basil Pistachio Pesto

Originally posted July 18, 2013 – Most of my bowls in the kitchen are green, same with a lot of small appliances – blender, mixers, etc. You get the point. It’s always been one of my favorite colors – specifically lime/apple green. Well except for that time in elementary school where my favorite color was brown…Ya I didn’t want to have the same favorite color as everyone else. That was also the time I wore all black. Oh man I am not ready to have a daughter.

Speaking of daughter – Amelia’s nursery is coming along! I’ll show pictures next Friday Feedings. But with 10 weeks to go it only took having a dinner party of 14 people from John’s work over to get my butt in gear. Which is a good thing since I have been a slacker on anything to do with her nursery.

Basil Pistachio Pesto

And cooking for 14 people that is no joke! I have done Thanksgiving before with my family so 9 people give or take, but I only contributed about 3 dishes. I made 2 appetizers (Baked Mexican Dip & White Queso), 3 Entrees (Beef Tamales, Creamy Chicken Enchiladas, and Mexican Pie), a Taco Station with Shrimp and Steak and a Margarita Bundt Cake. Whew!! Luckily I had some amazing friends get there a little earlier to help me.

But you didn’t come here to listen to my love of all things green or Mexican did you? Even though this Basil Pistachio Pesto is a pretty shade of green don’t you think?

Basil Pistachio Pesto

What do you like to do with pesto? Throw it on some pizza, some pasta, a burger or just slather it on some bread?

I stepped outside the normal basil pesto box a while ago when I created kale pesto. But decided I wanted all the flavors of the traditional pesto with an extra zing. And that is exactly what these pistachios add to it. To top it all off this pesto was truly a labor of love since the basil came from our garden.

Basil Pistachio Pesto

Basil Pistachio Pesto

Ingredients

  • 2 cups basil leaves
  • 1 garlic clove
  • 1/4 cup shelled pistachios
  • 2/3 cup olive oil
  • 1/2 cup freshly grated Parmesan

Instructions

  • Combine the basil, pistachios, and garlic a food processor. Lightly pulse until coarsely chopped.
  • With the machine running, gradually add olive oil, blending until the mixture is creamy.
  • Stir in the Parmesan.
 
 

Menu of the Week

Tamales with Chipotle Sour Cream and Spicy Brussels Sprouts

Salmon Panzanella Salad

Fried Chicken and Waffles

Winter Vegetable Sandwich with Pesto and Whipped Goat Cheese - Hall Nesting

Thursday 28th of January 2016

[…] Pesto […]

What’s For Dinner? {Menu for the Week} - Hall Nesting

Thursday 7th of January 2016

[…] testing it, so instead of having the same salad for the next meal I made these sandwiches with my basil pistachio pesto and used that same whipped herb goat cheese too from the original […]

Karen @ The Food Charlatan

Friday 24th of July 2015

I love pistachio anything, and with the basil, forget it! Yum. I want to spread this on everything.

Lauren Hall

Friday 24th of July 2015

Thanks Karen! Let me know if you try it

Joanne

Sunday 19th of July 2015

All that green! It's my favorite shade also. Can't go wrong with pesto and I am super into the pistachio addition.

Lauren Hall

Sunday 19th of July 2015

I try to get other things that are green but it never happens lol. The pistachios definitely make it out this world!

Sophia @ NY Foodgasm

Thursday 16th of July 2015

Girl you are KILLING it with the photos! Plus I looooove pistachio so I am so there with this!

Lauren Hall

Friday 17th of July 2015

It is such a simple yet great substitution Sophia!

Comments are closed.