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Pesto with pistachios and Grana Padano
Easy to make pesto with crunchy pistachios, fresh basil and Grana Padano cheese.
EQUIPMENT
- 1 food processor
INGREDIENTS
- 50 g fresh basil leaves
- 80 g pistachios
- 80 g Grana Padano cheese
- 170 ml extra virgin olive oil
- 6 g lemon zest
- 5 ml lemon juice
- salt
- black pepper
INSTRUCTIONS
- Wash and dry your basil leaves.
- Grate a block of grana padano cheese using a fine grater. You should make at least one cup, but feel free to add more for extra cheesiness.
- For a creamier pesto, blend pistachios with olive oil first, then add basil and cheese. For a chunkier texture, pulse basil leaves and oil first, but not longer than ten seconds.
- Add the grated cheese and pulse until fully combined. Keep adding more olive oil if needed for consistency.
- Scrape the sides of the bowl, add pistachios, and pulse a few more times.
- Mix in lemon juice, lemon zest, salt, and pepper to taste.
- Transfer to a bowl or jar, mix it with pasta or use it for your favorite dish. Enjoy!
NOTES
Use young, sweet basil leaves for a fresher, milder flavor and a smoother, bright green pesto.
Pinch leaves just above the stem to promote new growth for more basil.
Ensure the leaves are clean and dry to prevent mold if pesto is stored.
Pulse ingredients gradually to avoid a pasty texture; over-processing can bruise basil and make nuts oily.
For storage, cover the pesto with olive oil to prevent oxidation and keep it fresh in the fridge.
You can store it in the refrigerator for up to a few weeks or freeze it in an ice cube tray for up to six months.
Nutrition
Serving: 157g | Calories: 538kcal | Carbohydrates: 7g | Protein: 12g | Fat: 53g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 35g | Cholesterol: 14mg | Sodium: 332mg | Potassium: 265mg | Fiber: 2g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 6mg | Calcium: 283mg | Iron: 2mg