For a fresh twist on the classic basil pesto, try making a Pistachio Pesto! Made with basil, Parmesan, and olive oil, but with nutty pistachios in place of pine nuts. It's bright, bold, and naturally gluten-free.
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I started making pistachio pesto when I ran out of pine nuts and needed a quick swap. Pistachios added a sweet, nutty flavor that made the pesto feel extra special. It's bold, creamy, and easy to love on just about anything.
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If you are already a fan of my classic Basil Pesto, this version is an easy way to switch things up. It's a versatile recipe that you can use on the Mediterranean Roasted Eggplant, Salmon With Pesto, or tossed in a salad like the Chickpea Orzo Salad.
Ingredients
You will need the following ingredients to make this recipe for pistachio pesto:
Ingredient Notes
- 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.
- 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.
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!
- 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 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.
Confidence 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.
If you are a pesto lover, try the Mint Pesto or Arugula Pesto next!
Frequently Asked Questions
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, sandwiches, grain bowls, grilled meats, or even as a dip with crackers.
Main Course Meals To Pair With Pesto
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
Easy Pistachio Pesto with Basil and Parmesan
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Equipment
Ingredients
- 2 cups basil leaves tightly packed, about 2 oz
- 2 tbsps roasted unsalted pistachios 1 oz
- ½ cup extra-virgin olive oil
- 2 garlic cloves peeled, halved
- 2 ozs 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 tbsps 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 ozs 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!