Parsley, roasted pistachio and chilli pesto
This Parsley, Roasted Pistachio, and Chili Pesto combines the earthiness of roasted pistachios with fresh parsley and a spicy kick from red chili peppers. It's a versatile condiment perfect for pasta, sandwiches, or dipping.
Cook time 5 min
Prep time 10 min
Ingredients:
1/3 cup pistachio nuts1 cup fresh parsley
2 garlic cloves
2 red hot chili peppers
1/2 cup olive oil
3/4 cup grated parmesan cheese
This Parsley, Roasted Pistachio, and Chili Pesto recipe is a unique twist on the traditional pesto. Combining the rich flavor of roasted pistachios, the fresh zing of parsley, the bold spice from red hot chili peppers, and the savory taste of grated parmesan cheese, this pesto is perfect for adding a flavorful kick to pasta, sandwiches, or even as a dip.
Instructions:
- Preheat your oven to 350°F (175°C).
- Place the pistachio nuts on a baking sheet in a single layer.
- Roast in the preheated oven for about 5-7 minutes, or until they are fragrant and beginning to turn golden brown. Keep an eye on them to avoid burning.
- Remove from the oven and let them cool.
- Wash and dry the fresh parsley.
- Peel the garlic cloves.
- Rinse the red hot chili peppers and remove the stems. If you prefer a milder pesto, you can also remove the seeds.
- In a food processor, add the roasted pistachio nuts, fresh parsley, garlic cloves, and red hot chili peppers.
- Pulse a few times to combine the ingredients.
- With the food processor running, slowly drizzle in the olive oil. This helps create a smooth and well-emulsified pesto.
- Once the oil is fully incorporated, add the grated parmesan cheese.
- Continue to blend until the pesto reaches your desired consistency. You can make it as smooth or as chunky as you prefer.
- Taste the pesto and season with salt and pepper if needed. Blend again briefly to incorporate any additional seasoning.
- Transfer the pesto to an airtight container. You can store it in the refrigerator for up to one week.
- Serve the parsley, roasted pistachio, and chili pesto with pasta, spread on sandwiches, or use as a flavorful dip or sauce for grilled meats and vegetables.
Your Parsley, Roasted Pistachio, and Chili Pesto is now ready to serve. This versatile and vibrant pesto can be stored in the refrigerator for up to a week in an airtight container. Enjoy it as a spread, mix it into your favorite pasta, or get creative and use it as a marinade.
Parsley, roasted pistachio and chilli pesto FAQ:
Roast the pistachios in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they are fragrant and lightly golden brown. Make sure to monitor them closely to prevent burning.
Yes, you can substitute other nuts such as walnuts or almonds, but the flavor profile will change. Keep in mind that the texture might vary slightly depending on the nut choice.
To make the pesto milder, you can remove the seeds from the red hot chili peppers before blending. Alternatively, you can use fewer chili peppers or opt for a milder variety.
Transfer any leftover pesto to an airtight container and store it in the refrigerator for up to one week. For longer storage, consider freezing it in ice cube trays and then transferring the frozen cubes to a zip-top bag.
If you don't have Parmesan cheese, you can substitute it with Pecorino Romano or Grana Padano for a similar flavor. Nutritional yeast can be used as a dairy-free alternative.
Tips:
- For an even richer flavor, lightly toast the pistachio nuts in a dry pan over medium heat for a few minutes before using them in the pesto.
- Adjust the number of chili peppers based on your heat preference. Remove the seeds for a milder pesto or leave them in for extra spice.
- If the pesto is too thick, you can add a bit more olive oil until you reach the desired consistency.
- For a dairy-free version, you can substitute the parmesan cheese with nutritional yeast or a vegan cheese option.
- Serve the pesto immediately, or store it in an airtight container with a thin layer of olive oil on top to prevent oxidation and maintain its vibrant green color.
Nutrition per serving
12 ServingsCalories 50kcal
Protein 2.65g
Carbohydrates 2.83g
Fiber 0.70g
Sugar 0.72g
Fat 13g
More recipes
Mediterranean chicken pasta with artichokes, feta and olives
A vibrant Mediterranean chicken pasta with artichokes and feta.
25 Dec 2025Caramelised oranges with cinnamon yogurt
Enjoy caramelized oranges with creamy cinnamon yogurt.
04 Jan 2026Zucchini, carrot and cheddar fritters
Easy zucchini, carrot, and cheddar fritters, perfect for snacking.
15 Jan 2026Layered carrot cake with honeyed walnuts
Delicious layered carrot cake topped with honeyed walnuts.
10 Dec 2025Stir-fried egg and tomato with onions
Quick stir-fried egg and tomato with onions, perfect for any meal.
16 Feb 2026Roasted salmon with tarragon and chive sauce
Roasted salmon with a tarragon and chive sauce for a gourmet meal.
11 Nov 2025