Electric Pistachio Pesto

Makes 1 heaping cup

You’ll see there are two options for making this pesto. Both are great, one requires an extra step of blanching the basil but will lead to pesto that never turns brown. I repeat! Never! Turns! Brown!

Active Time: 10 Mins

Total Time: 10 mins



  • 4 packed cups basil leaves (5 ounces)
  • 1 small garlic clove


  • ¼ cup shelled roasted salted pistachios
  • ¾ cup olive oil, plus more as needed
  • Kosher salt


  • 2 ounces parmesan cheese

1. Make the pesto:

Two ways to do this–the fussy way (which requires blanching), or the easy way, (which does not). Blanching your basil will ensure a bright green color that does not turn brown, but is not entirely necessary beyond the visual appeal. You choose! No wrong answers.

  • If blanching: bring a medium pot of water to a boil. Meanwhile, fill a large bowl with ice water. Once boiling, add 4 cups basil leaves, use a spoon to submerge them and cook for 5-10 seconds only! Literally! That’s all you'll need to lock in the chlorophyll. Transfer to the ice bath to cool for a few moments, then squeeze alllll the water out by wringing the basil out in a towel.
  • If not blanching, start here. In the bowl of a food processor, finely grate 1 small garlic clove. Add ¼ cup roasted salted pistachios and pulse until finely ground.
  • Add 4 cups basil leaves (either blanched or fresh) and ¾ cup olive oil and process until a smooth pesto-y consistency forms, adding more olive oil if it looks too thick.
  • Add 2 ounces grated parmesan and season with salt and pulse once more very quickly to incorporate–not looking to break down the cheese any further. Taste and add more salt as needed. Transfer to a resealable container–you’ll have more than you need for this recipe.