We keep a jar of pesto di pistacchio, pistachio pesto, in the fridge at all times. It takes fifteen minutes and keeps for a week. On pasta it needs nothing else. On bread with ricotta it becomes lunch. On a cheese board it becomes the thing everyone asks about.
The base is simple: chopped pistachios, good olive oil, a clove of garlic, and lemon. The pistachios here do the textural work. Whole nuts would need a food processor and more oil to get smooth. With chopped, you run the blade briefly and stop before it becomes a paste. The result is a pesto with some grip, not a cream.
One jar covers dinner for four. Scale up and it holds in the fridge under a thin layer of olive oil for up to a week.
Set servings and units first. You can change them anytime.
Toast the pistachios in a dry pan over medium heat for 3 minutes, shaking constantly, until they smell nutty. Tip onto a plate and let cool completely.
Peel the garlic clove. If you want a milder result, halve it and remove the green germ at the center.
Combine the cooled pistachios, garlic, parsley, lemon juice, lemon zest, and salt in a food processor. Pulse 5 times in short bursts. You want a coarse, rubble-like texture, not a smooth paste.
With the machine running, drizzle in 1/3 cup of olive oil in a steady stream. Stop as soon as the oil is incorporated. Scrape down the sides.
Taste and adjust: more salt, more lemon, or a splash more oil if it feels too thick. The pesto should hold its shape on a spoon but spread easily.
Transfer to a jar. Pour a thin layer of olive oil over the surface to seal it. It keeps refrigerated for up to 7 days.
You made Pesto di Pistacchio. Time to eat.
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If using a mortar instead of a processor: pound the garlic and salt to a paste first, then add the pistachios a few at a time, working in a circular motion. Add oil last, in drops. The texture will be coarser and more interesting than a machine-made version.
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