This pistachio parsley pesto recipe is simple and full of BIG FLAVOR. Comes together in 5 minutes, with only a handful of ingredients. Yay cheap and easy!
Prep Time 10minutes
Total Time 10minutes
Author Stephanie Stiavetti
1bunchparsleylast 2-inches of stems chopped off
3tablespoonsgrape seed oil
1/4teaspoonfreshly ground pepper
Pulse the parsley in a food processor a few times, until coarsely chopped. Add garlic, pistachios, grape seed oil, parmesan, lemon juice, salt, and pepper. Pulse a few more times, scraping down the sides of the food processing with a spatula as needed.
Taste the pesto. Is the consistency too thick? Then add another tablespoon or two of oil. Does it need more brightness? Then add another squirt of lemon juice. Does it need more salt? Then add another pinch. The goal is to make the pesto as you like it, so feel free to add a little more of whatever you like to get the flavor and consistency to where you prefer it.
Serve however you like!
You can serve this pesto stirred into hot pasta, tossed into chunks of cooked chicken, or dolloped onto a fillet of your favorite fish. It will store in an airtight container in the refrigerator for up to a week, or in the freezer for several months. To make a vegan version of this dish, use a vegan Parmesan alternative.