This easy Pistachio Pesto Recipe comes together in minutes and has a slightly sweet, rich flavor that sets it apart from a classic version. Made with fresh basil, parmesan, garlic, and olive oil, it is just as versatile as traditional pesto and works beautifully tossed with pasta, spooned over salmon, or spread onto sandwiches for an easy upgrade.
Pistachio Pesto At A Glance
- ⏱️ Total Time: 10 minutes
- 🍽️ Servings: About 1 cup (6-8 servings)
- 🌍 Cuisine Type: Italian / Mediterranean
- 🌿 Flavor Profile: Fresh, herby basil with rich pistachios, nutty parmesan, and a bright finish from garlic and olive oil
- 🥗 Dietary Info: Naturally gluten-free; vegetarian; can be made dairy-free by omitting or swapping the parmesan
- 📦 Storage Notes: Store in an airtight container in the refrigerator for up to 4-5 days; freeze in small portions for up to 2-3 months
- ⭐ Why You'll Love It: A simple twist on classic pesto that feels a little more special-quick to make, incredibly versatile, and perfect for everything from pasta to seafood
Save And Summarize This Recipe
This pistachio pesto is a simple twist on a classic, but it opens the door to so many variations. If you love experimenting with sauces, you might also enjoy a more traditional basil pesto recipe, a bright and slightly unexpected fresh mint pesto, or even a peppery arugula pesto with walnuts. Each one brings a different flavor profile, but the idea stays the same with fresh herbs, good olive oil, and just enough richness to tie everything together.
Jump to:
Once you have a jar of this in your refrigerator, the possibilities are endless. Toss it with pasta like this Tortellini Pasta Salad, spoon it over grains in a Chicken Couscous Bowl, or use it as a finishing sauce for vegetables and seafood. It also works beautifully alongside dishes like Grilled Chicken Kabobs or spread into sandwiches and wraps when you want something quick but still full of flavor.
Key Ingredients
You will need the following ingredients to make this recipe for pistachio pesto:
- Olive Oil - I buy and use extra-virgin olive oil that is from a small producer as opposed to the grocery store. Why? Olive oil bought in the store isn't as fresh as olive oil bought from small producers. The taste is better and the flavor is stronger.
- Pistachios - Roasted pistachios brings out a deeper flavor than raw nuts. I always roast my nuts by placing them in a pan on the stove over low heat and stirring constantly until they start to brown. You can find already roasted pistachios in the store but be aware that many brands are already salted. One of my favorite pistachio recipes are the Pistachio Muffins.
- Parmesan Cheese - Use real Parmigiano Reggiano from a block of cheese and grate it yourself. The taste and texture is so much better. Most of the grated cheese found in the stores has a non-caking ingredient added to the cheese.
See the recipe card for quantities.
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Variations:
- Sun-Dried Tomato - This is a delicious addition to the recipe and will add a deep tomato flavor. I like adding this when I am using the pesto for salads. It adds a richness and depth of flavor that cuts through the veggies. I have also used this on my Pasta Salad With Salami!
- Roasted Red Pepper - Adding roasted red pepper will bring more of a pepper note to the pesto. I use this when topping a veggie like Crispy Smashed Potatoes.
- Spinach - You can swap out the basil for spinach if you prefer. The flavor will change but the pistachio note will stay the same.
- Lemon Zest And Lemon Juice - To bring a Sicilian flare to the recipe, add lemon juice (about 1 tablespoon) and the zest of half a lemon to the pesto.
How To Make Pistachio Pesto: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Place the pistachios into the food processor and grind them until they are chunks.
Step 2: Add the basil and grind until the mixture is combined.
Step 3: Add the garlic and cheese. Process the mixture until combined.
Step 4: Slowly add in the olive oil until the mixture is combined. Taste and adjust the mixture with salt and pepper.
Recipe Tips
- The Parmesan cheese is already salty so wait and adjust the salt at the end after you have pureed all of the ingredients.
- Double the batch and freeze the leftovers. I like freezing the pesto in ice cube trays. Once frozen, I pop the cubes out and place the pesto cubes into a freezer bag for storage.
Gwen's Pro Tip
Gradually add the olive oil to control the thickness. For a sauce, like using it in a salad, keep it looser. For a spread on a protein, use less and keep the pesto thicker.
Pistachio Pesto FAQ's
Yes! Swap out the cheese for nutritional yeast. You will need to adjust the salt and add a splash of lemon juice to adjust the balance of the pesto.
Pesto pairs well with roasted vegetables like Roasted Carrots or Roasted Brussels Sprouts, sandwiches, grain bowls, grilled meats, or even as a dip with crackers.
Other Sauces And Condiments
Let me know your thoughts on Pistachio Pesto by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Pistachio Pesto Recipe (Easy Basil Pesto With Pistachios)
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Equipment
Ingredients
- 2 cups basil leaves tightly packed, about 2 oz
- 2 tablespoons roasted unsalted pistachios 1 oz
- ½ cup extra-virgin olive oil
- 2 garlic cloves peeled, halved
- 2 ounces freshly grated Parmesan cheese ½ cup
- salt to taste
- pepper to taste
Instructions
- Add the pistachios to the food processor fitted with a metal blade. Grind until chunky.2 tablespoons roasted unsalted pistachios
- Add the basil leaves and grind with the pistachios until combined.2 cups basil leaves
- Add the garlic cloves and the Parmesan cheese. Combine.2 garlic cloves, 2 ounces freshly grated Parmesan cheese
- Slowly drizzle the olive oil into the food processor while it is running to emulsify the mixture.½ cup extra-virgin olive oil
- Taste and adjust the mixture with the salt and pepper.salt, pepper
Gwen Wolken says
Delicious!