Pistachio Basil Pesto Sauce

# What You'll Need:

01 - 1 cup shelled unsalted pistachios

02 - 2 cups fresh basil leaves, packed

03 - 2 garlic cloves, peeled

04 - 1/3 cup grated Parmesan cheese

05 - 1/2 cup extra-virgin olive oil

06 - 1/2 teaspoon kosher salt

07 - 1/4 teaspoon freshly ground black pepper

08 - 1 tablespoon fresh lemon juice

01 - Place pistachios, basil leaves, and garlic cloves in food processor. Pulse until finely chopped.

02 - Add Parmesan cheese, kosher salt, and black pepper to processor. Pulse several times until well combined.

03 - With processor running, slowly drizzle in extra-virgin olive oil until mixture reaches smooth, spreadable consistency.

04 - Taste mixture and add fresh lemon juice if desired, pulsing briefly to incorporate.

05 - Use immediately or transfer to airtight container and refrigerate for up to 5 days.

01 -

It comes together in under ten minutes, so you can have restaurant-quality sauce ready before anyone even asks what's for dinner.
Pistachios give you a flavor that feels unexpected and luxurious, turning ordinary pasta or vegetables into something guests will actually remember.
This pesto keeps in the fridge for days, which means you've got a flavor shortcut waiting for busy mornings or lazy nights.

02 -

Drizzle your olive oil slowly while the processor is running, or you'll end up with a grainy, separated mess that looks nothing like pesto.
Don't over-process this—you want a sauce with some personality and texture, not a smooth paste that tastes like sadness.

03 -

Buy your pistachios in bulk from a store with good turnover so they're fresh and haven't been sitting under harsh lights for months.
Process everything until just combined, leaving a tiny bit of texture—this is what separates restaurant pesto from the grainy stuff.