Bright, nutty, and fragrant, this pesto takes a delicious twist on the classic by using locally grown California pistachios instead of imported pine nuts. The pistachios add a naturally rich, buttery flavor and a hint of sweetness that balances beautifully with fresh basil, cilantro, and lemon zest. It’s versatile enough to enjoy in countless ways: spread on homemade crostini, tossed with warm pasta, spooned over roasted or grilled vegetables, or stirred into aioli for a sensational sandwich spread. For an especially aromatic touch, try making it with Meyer lemon–infused olive oil from Belle Farms.
INGREDIENTS:
2 cups packed basil
1 cup extra virgin olive oil*
1 cup dry-roasted pistachios
1/2 cup packed cilantro
1/2 cup finely grated parmesan
1 teaspoon lemon zest
3 cloves garlic
Salt and freshly ground black pepper, to taste
*If available, use 3/4 cup extra virgin olive oil and 1/4 cup of Meyer lemon infused olive oil from Belle Farms.
METHOD:
In the bowl of a food processor, combine the basil, pistachios, cilantro, Parmesan, lemon zest, and garlic.
With the machine running, slowly drizzle in the olive oil (or the olive oil/Meyer lemon oil combination) until the mixture is finely chopped and forms a smooth, spoonable pesto.
Taste and season with salt and freshly ground black pepper.
Store in a jar or airtight container, topped with a thin layer of olive oil to help preserve freshness, and refrigerate for up to a week.
FREEZING INSTRUCTIONS:
For small portions: Spoon pesto into ice cube trays, freeze until solid, then transfer cubes to a freezer-safe bag or container. Thaw cubes as needed for pasta, soups, or spreads.
For larger batches: Transfer pesto to airtight containers or freezer bags, smoothing the surface and covering with a thin layer of olive oil before sealing.
Storage time: Frozen pesto will keep its flavor for up to 3 months. Thaw in the refrigerator overnight or stir directly into hot dishes from frozen.
SERVING IDEAS:
Crostini or bruschetta: Spread on toasted bread and top with fresh tomato slices or roasted red peppers.
Pasta: Toss with hot linguine, spaghetti, or orecchiette; thin with a little pasta water if needed.
Sandwiches & wraps: Mix with mayo or aioli and spread on grilled chicken or turkey sandwiches, especially with focaccia or ciabatta.
Seafood: Spoon over grilled salmon, shrimp skewers, or seared scallops for a vibrant finish.
Meat & poultry: Pair with roasted lamb chops or drizzle over grilled chicken thighs.
Vegetables: Stir into roasted carrots, drizzle over steamed green beans, or use as a topping for baked potatoes.
Cheese board accent: Serve alongside goat cheese, burrata, or aged cheddar as a bright, nutty dip.
