Choosing a favorite nut is sort of like choosing a favorite cheese for me. I just really love them all. If I had to pick just one favorite nut, I think I would have go with pistachios. There is something extra satisfying about the salty and rich little green snack you get when you shell them yourself.
It really shouldn’t surprise me that I have been spooning this pistachio over everything lately. It has a freshness and brightness from the orange zest and mint that cuts through the richness of the pistachios, olive oil, and cheese. I’ve added it to salads, pizza, and toast in the last week alone. The best part? You can make a big batch and easily freeze extra for later so you always have some ready.
Pistachio Pesto
Prep time
Total time
Ingredients
- 1 cup arugula leaves
- 1 cup basil leaves
- 1 cup mint leaves
- ½ cup pistachios, shelled
- ½ cup freshly grated parmesan
- 2-3 cloves garlic
- Zest of 1 orange
- ¾ cup extra virgin olive oil
- Salt and freshly ground pepper, to taste
Instructions
- In the bowl of a food processor, combine greens, pistachios, parmesan, garlic, and orange zest. Pulse to combine and until greens are finely chopped. While the food processor is running, stream in olive oil until well combined. Season with salt and pepper. Store in the fridge for about 1-2 weeks or in freezer for 4-6 months.
Notes
Freeze pesto in ice cube trays for easy use later on. Fill up ice cube trays with pesto, let freeze, remove cubes, and then transfer to a freezer bag. Remove as many cubes as you need at a time.
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