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    You Are Here: Home → Sauces

    Basil Pistachio Sauce

    April 9, 2019 | Updated October 3, 2019 by Ryan 1 Comment

    289 shares
    Jump to Recipe Print Recipe

    A Mediterranean twist on this simple recipe with basil, pistachio and oregano makes this sauce the perfect complement for a variety of meals.

    close-up of basil pistachio sauce in white ramekin

    I've made it a goal this year to making more sauce recipes to go with my dinners. Sauces really can put a simple recipe over the top. And the best thing is, you can make it ahead of time and freeze and then just use when you need it. But I'm not going to lie, this creamy basil pistachio sauce might not last long enough for you to freeze.

    To me this sauce is the definition of Mediterranean, well except for the jalapeño, but that little kick of heat works perfectly with the basil, oregano and pistachios. Yes I know pistachios can be a bit pricey, but they are just so good! I get mine already shelled from Costco. So if you are looking for a quick and easy sauce recipe that can go with a ton of different meals, this one is for you. Oh and I might be sharing a recipe soon that specifically uses this basil pistachio sauce.

    overhead shot of basil pistachio sauce in white ramekin

    What Ingredients are in this Basil Pistachio Sauce Recipe?

    • Produce - fresh basil, fresh oregano, garlic, jalapeño, lemon
    • Pistachios
    • Kosher salt

    What Can I Use this Sauce for?

    I've mentioned before, sauces are very important to take meals to the next level. What makes this one so great, is it can work with a variety of recipes, but especially Mediterranean. As far as dishes on this site, it's great with Greek chicken lettuce wraps or even Greek falafel naan sandwiches. And with a hint of heat with jalapeño, it could be a perfect complement to a Mexican-style veggie burger like green chili veggie burgers. It is very versatile.

    Tips for Basil Pistachio Sauce

    • Roast the pistachios which helps bring out the nutty flavor for the sauce.
    • You can replace the fresh oregano with 1 teaspoon of dried oregano.
    • While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lemon and you’ll notice a difference in flavor.
    • If you want more heat, keep the seeds from the jalapeño in the sauce.

    close-up of basil pistachio sauce in white ramekin

    Other Sauce Recipes

    • Cilantro Chimichurri Sauce
    • Kale Pistachio Pesto
    • Roasted Red Pepper Pesto
    • Sage Pesto
    • Bacon Jam

    If you’ve tried this Basil Pistachio Sauce or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    close-up of basil pistachio sauce in white ramekin
    Print Recipe
    5 from 3 votes

    Basil Pistachio Sauce

    A Mediterranean twist on this simple recipe with basil, pistachio and oregano makes this sauce the perfect complement for a variety of meals.
    Prep Time5 minutes mins
    Total Time5 minutes mins
    Course: Sauce
    Cuisine: Mediterranean
    Servings: 16
    Calories: 22kcal
    Author: Ryan Beck

    Ingredients

    • 1 cup fresh basil
    • ½ cup roasted pistachios
    • 1 tablespoon fresh oregano, chopped
    • 1 garlic clove, minced
    • 1 jalapeño, halved and seeds removed
    • 1 lemon, juiced
    • ¼ teaspoon kosher salt
    • ¼ cup water

    Instructions

    • Add all of the ingredients into a blender or food processor and blend until combined. Add extra water 1 tablespoon at a time if sauce needs to be thinned. Taste and add more salt if needed.

    Notes

    • Roast the pistachios which helps bring out the nutty flavor for the sauce.
    • You can replace the fresh oregano with 1 teaspoon of dried oregano.
    • While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lemon and you’ll notice a difference in flavor.
    • If you want more heat, keep the seeds from the jalapeño in the sauce.

    Nutrition

    Serving: 1tablespoon | Calories: 22kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 0g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 27mg | Potassium: 56mg | Fiber: 1g | Sugar: 0g | Vitamin A: 150IU | Vitamin C: 4.1mg | Calcium: 10mg | Iron: 0.4mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Potato Latkes
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    289 shares

    Reader Interactions

    Comments

    1. Chris says

      April 09, 2019 at 5:27 pm

      5 stars
      Big pistachio fan

      Reply

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    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

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