Basil Pistachio Pesto - (From "Saucy" by Ashley Boyd)

Basil Pistachio Pesto - (From "Saucy" by Ashley Boyd)
Recipe Assistant
4 servings
Ready in 30 min
This pesto uses pistachios instead of pine nuts, and red pepper for a subtly spicy twist on the classic. Add it to pizza, sandwiches, or wraps for a fresh flavor. It's also great as a marinade for chicken or fish or drizzled over your favorite salad. Just add 2 to 4 tbsp on fresh lemon juice or apple cider vinegar to thin it into a dressing.

Ingredients

  • 60g Basil Leaves
  • 45g Grated Parmesan Cheese
  • 45g Roasted, shelled, pistachios
  • 3 Garlic cloves
  • 1 tbsp Honey
  • 1/4 tsp Red pepper flakes
  • 1/2 cup EVOO
  • Salt and Pepper

Instructions

  1. Add the basil, Parmesan, pistachios, garlic, honey and red pepper flakes to the bowl of a food processor or blender and pulse until blended.
  2. With the food processor/blender running, slowly drizzle in the EVOO and continue to pulse until smooth. Season the pesto with salt and pepper to taste. (About 1/2 tsp of both).
  3. Personal Note: I added half a pound of cooked pasta, about a pound of shredded chicken and this full recipe to make a good chicken pesto pasta.

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Source

Source:
Manual Input
Date:
7/13/2025
Created By:
@dr_garbanzo