Pistachio Pesto
Learn how to make pistachio pesto in just five minutes with a handful of everyday ingredients. You’ll love this pistachio pesto recipe slathered on sandwiches, tossed with pasta or swirled into soups. Ground pistachios are a nice twist to the traditional basil pesto sauce.
I love pistachios, don’t you? Their crunch and flavor make them great for snacking, and I love them in desserts like Cranberry Orange Pistachio Tea Cookies, pistachio cake and these no-bake Pistachio Truffles.
Although you’ll usually find pesto with pine nuts, I’ve found that pistachios bring a subtle twist to this classic herb sauce.
Table of Contents
Why you’ll love this recipe:
- You can use up the last of your basil from the garden for a super-bright doubly green pistachio basil pesto.
- Use it anyplace you’d use regular pesto sauces like tossed with noodles, spooned on margherita pizza, slathered on an Italian sub.
- It lasts for up to a week in the fridge (use my special tip, so it doesn’t oxidize).
- Pistachio pesto is creamy, bright and earthy. You can taste the difference, but you won’t be able to say exactly what it is.
Ingredients:
- Fresh Basil Leaves – Best if it’s straight from the garden or you can get it from your farmer’s market.
- Shelled Roasted Green Pistachios – Use plain or unsalted nuts. Avoid salt and pepper-flavored pistachios or red-dyed nuts, as they’ll give the pesto an off-hue.
- Parmesan Cheese – I use a chunk of Parmigiano Reggiano and grate it myself instead of buying pre-grated cheese, which tends to have anti-caking agents.
- Garlic – Use freshly peeled garlic cloves instead of the jarred, minced variety.
- Lemon – We use some zest and juice to give the pistachio pesto a brighter flavor.
- Extra Virgin Olive Oil – You don’t have to use your good finishing oils, but I would use the olive oil you would typically use to make a salad dressing.
- Red Pepper Flakes – This is optional, but just a pinch of red pepper gives the pistachio pesto recipe a subtle tingle.
- Salt and Fresh Ground Black Pepper – Add them after you’ve blended the pesto sauce to adjust your seasonings.
Instructions:
- Add the fresh basil leaves to the food processor or blender.
- Top with garlic, lemon zest, red pepper flakes, pistachios and grated cheese.
- Pulse several times to chop the ingredients.
- Once the basil and nuts are finely chopped, with the machine running, drizzle in the olive oil until it forms a smooth paste and is your desired consistency.
- Please taste for seasonings and adjust as necessary with a pinch of salt, pepper or extra lemon zest or juice.
Special equipment
I use a blender to make this pistachio pesto recipe. A good machine will grind the basil leaves, garlic and pistachios into a smooth paste very quickly. You can also use a small food processor with equally good results.
To make pistachio pesto using a mortar and pestle takes more time, but you can certainly do it. It just takes a little muscle.
Either way you’ll be rewarded with a creamy, herbal pistachio pesto sauce to go with many things.
Pro-Tips:
- Be sure to thoroughly clean the fresh basil by filling a large bowl with cool water and submerging the herbs beneath the surface, swishing them with your hands to loosen any grit. Lift the basil from the water and transfer it to a salad spinner to dry thoroughly.
- You may need to stir or scrape down the processor bowl or blender occasionally to reincorporate the pistachio nuts and basil leaves closer to the blades.
- If you want to add black pepper to the recipe, don’t add it to the blender or food processor. Instead, I recommend stirring it into the finished sauce. Why? The blades will grind pepper even finer and can make your pistachio pesto spicier than you’d like.
Variations and Swaps:
- Make a vegan pesto by swapping the Parmigiano Reggiano for a vegan version (usually made with cashews or seeds, seasonings and nutritional yeast).
- Substitute ¼ cup of pumpkin seeds or sunflower seeds for half of the pistachio nuts.
- Add other fresh herbs to this pistachio pesto recipe—some to try: mint, tarragon or chervil. Avoid rosemary and oregano.
FAQ’s
Most pesto recipes include fresh basil, pine nuts and parmesan cheese blended with olive oil to form a thick sauce.
Peanuts have a very distinct flavor, which can overpower a basil pesto and, therefore, aren’t the best choice for pesto. Other nuts that work well are walnuts, almonds, macadamias, pecans or even Brazil nuts.
Pistachios are the seeds of the pistachio tree (not a nut at all) and have numerous health benefits, including anti-inflammatory qualities and have more anti-oxidants than most other nuts (only pecans and walnuts contain more).
Pistachios are naturally low in calories but high in protein, which can help to keep you satiated longer. You can learn more about the health and nutrition benefits of pistachios here.
Storage:
Homemade pistachio pesto will last for up to a week when stored in an airtight container in the fridge. To prevent the top layer of pesto from browning and oxidizing smooth the surface of the sauce, then top with about ¼” of olive oil. The oil will prevent air from reaching the surface, keeping the pesto fresh and vibrant.
To freeze pesto, portion out the sauce in an ice cube tray and freeze until solid, then transfer the cubes to a zip-top freezer bag and keep for 2-3 months in the freezer.
Note: Standard ice cube trays hold about two to three tablespoons of pistachio pesto sauce per cube.
How to use:
- Summer Squash & Courgette Salad
- Pan Seared Scallops and Pesto Pasta
- Spring Pesto Roasted Tomatoes
- Pesto Salmon (4-ingredients & 20 minutes)
- Italian Green Beans
More pistachio recipes you’ll love:
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Pistachio Pesto
SPECIAL EQUIPMENT:
- blender or food processor
- mortar and pestle to make it by hand
INGREDIENTS:
- 4 cups fresh basil leaves
- ½ cup pistachios roasted, shelled
- ½ cup parmesan cheese grated or shredded
- 3 cloves garlic
- ⅛ teaspoon red pepper flakes
- 1 lemon
- ½ cup olive oil – more if needed
- salt and pepper to taste
DIRECTIONS:
- Add the basil leaves, to the bowl of a food processor or blender.
- Zest about ½ teaspoon of lemon zest and add the pistachios, parmesan cheese, 3 cloves garlic, ⅛ teaspoon red pepper flakes in a blender or food processor.
- Blend or pulse until you have a rough chop.
- While the machine is running, gradually drizzle in olive oil, and continue to blend until a smooth paste is formed. Add about 1-2 teaspoons of fresh squeezed lemon juice and blend again.
- Taste for seasonings and adjust as needed wtih salt and pepper or extra lemon juice.
RECIPE VIDEO:
NUTRITION:
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Thank you Lisa I love the zing of the lemon and the heat of the red pepper flakes; I put this on alphabet pasta LOL what I had in the pantry.
Made this last night and could have eaten it out of the bowl by itself. Will only use pistachio’s from now on…..YUMMY…..
I also love pesto made with pistachio. Your basil pistachio pesto looks lovely. With a good homemade pesto, the possibilities are endless.
Can Pesto be frozen and for how long?
Thank you.
Absolutely. I freeze it in ice cube trays, then transfer the pesto “cubes” to a zip top freezer bag. Keep them for up to 3 months.
This was delicious and a great way to save the last of the basil in the garden before the frost. I made a few alterations. I used 3 to parts pistachio to 1 part walnut, double the lemon, and substituted chilli powder for flakes as I had none.
Great recipe!
My good friend, who’s name is also Lisa from South (west) Florida, gave me this recipe about 5 years ago. OMG it is phenominal!! I always make it at Christmas time and it is a hit. But buying basil for this in a grocery store can be expensive! I would suggest growing your own. It grows so easy (especially in South Florida) and can save a bunch on this recipe.
Good tip, Doris. I have a particularly black thumb — and generally kill any plant I have… However, my farmer’s market sells basil for $2.50 and it’s the entire plant — roots and all. In my view, that’s a bargain!
HI Lisa!! Fast forward 2 years. I am harvesting basil and decided to make pesto. I was out of pine nuts and much to my dismay, almonds as well. So, I decided to use pistachios. They would have been my last choice. Not ANYMORE!!! Omg, the best pesto I’ve ever eaten. I’m 52 and a chef. My parents owned gourmet restaurants and catering business, my entire life. KUDOS to you! This is almost like a, ahhh, secret recipe. THANK YOU!
Maria, thanks so much for your kind words. So glad that you enjoyed the pesto! Pistachios are one of my favorite nuts and I think they play well with these ingredients.
I love everything about this recipe! Can’t wait to try it!
Let me know how you like it!