Description
Whip up a batch of fresh homemade pesto in no time with this 5-minute easy recipe. This delicious sauce is bursting with flavor from the basil and pistachios and is perfect for pastas, sandwiches, pizzas, soups, dressings or even by itself as a dip!
Ingredients
Scale
1/4 cup extra virgin olive oil
3 ounces fresh basil leaves (~2 cups packed)
1/4 cup roasted and salted shelled pistachios
3 large cloves garlic
1/2 tsp salt
1 tsp maple syrup
1/4 tsp red pepper flakes
1/2 lemon, juiced
Instructions
- Load the food processor. Add all ingredients except the olive oil to a food processor (or blender).
- Pulse. Pulse until the ingredients are finely chopped.
- Add olive oil. Pour the olive oil in a slow and steady stream into the food processor while the blades are still running and continue to pulse until it reaches your desired consistency. Pause to scrape the sides down if necessary. If the pesto is too thick, thin it out with a splash of water, again while the blades are still running.
- Taste. Adjust flavor to taste if necessary. Feel free to add a pinch of salt, another garlic clove or more lemon juice and pulse until well combined.
- Enjoy! Serve warm or cold.
Notes
Store leftover pesto in an airtight container in the refrigerator for up to a week. It will naturally start to brown if the container is not airtight. To combat this, pouring a thin layer of olive oil on top of the pesto will actually keep air out and prevent it from oxidizing.
- Prep Time: 5
- Category: Sauce
- Method: food processor
- Cuisine: Italian