Why You’ll Love This Recipe
This Pistachio Pesto is fresh, creamy, and packed with rich nutty flavor. Pistachios create a naturally buttery texture that pairs beautifully with herbs and garlic. It is quick to make, versatile, and adds gourmet flavor to many dishes with very little effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup shelled pistachios
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional additions:
- Spinach
- Mint leaves
- Red pepper flakes
- Extra Parmesan cheese
Directions
Place the pistachios, basil leaves, Parmesan cheese, garlic, lemon juice, salt, and black pepper into a food processor.
Pulse a few times until the ingredients are roughly chopped.
With the food processor running, slowly drizzle in the olive oil.
Blend until the pesto becomes smooth and creamy.
Scrape down the sides as needed during blending.
Taste and adjust seasoning if necessary.
Transfer the pesto to a jar or airtight container.
Serve immediately or refrigerate until ready to use.
Servings and timing
Servings: About 1 cup
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Variations
Use parsley or arugula instead of basil for different flavors.
Add spinach for a milder pesto.
Use Pecorino Romano cheese instead of Parmesan.
Add chili flakes for spicy pesto.
Blend with roasted garlic for deeper flavor.
Storage/Reheating
Store Pistachio Pesto in an airtight container in the refrigerator for up to 5 days.
Pour a thin layer of olive oil on top to help preserve freshness and color.
Freeze pesto in small portions for up to 3 months.
Thaw in the refrigerator before using.
FAQs
What does Pistachio Pesto taste like?
It tastes rich, nutty, fresh, and slightly creamy with herb and garlic flavor.
Can I use roasted pistachios?
Yes. Unsalted roasted pistachios work very well.
What dishes pair well with Pistachio Pesto?
Pasta, sandwiches, grilled chicken, fish, vegetables, and pizza all pair beautifully.
Can I make this recipe dairy-free?
Yes. Omit the cheese or use a dairy-free substitute.
Why is my pesto thick?
Add extra olive oil a little at a time to loosen the consistency.
Can I freeze pesto?
Yes. Pesto freezes very well in small containers or ice cube trays.
Can I use a blender instead of a food processor?
Yes. A blender works well, though you may need to stop and scrape the sides often.
Why did my pesto turn dark?
Exposure to air can darken herbs. Covering the surface with olive oil helps preserve the color.
Can I use other nuts?
Yes. Almonds, walnuts, pine nuts, or cashews can also be used.
Is Pistachio Pesto served hot or cold?
It can be served either way depending on the dish.
Conclusion
Pistachio Pesto is a creamy and flavorful sauce filled with rich nutty pistachio flavor and fresh herbs. Easy to prepare and wonderfully versatile, this homemade pesto adds gourmet flavor to pasta, sandwiches, vegetables, and countless everyday meals.
PrintPistachio Pesto Recipe
Pistachio Pesto is a rich and vibrant sauce made with pistachios, fresh herbs, garlic, Parmesan cheese, and olive oil blended into a smooth and flavorful paste. This creamy and nutty pesto is perfect for pasta, sandwiches, grilled meats, and roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 cup
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup shelled pistachios
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: spinach
- Optional: mint leaves
- Optional: red pepper flakes
- Optional: extra Parmesan cheese
Instructions
- Place the pistachios, basil leaves, Parmesan cheese, garlic, lemon juice, salt, and black pepper into a food processor.
- Pulse a few times until the ingredients are roughly chopped.
- With the food processor running, slowly drizzle in the olive oil.
- Blend until the pesto becomes smooth and creamy.
- Scrape down the sides as needed during blending.
- Taste and adjust seasoning if necessary.
- Transfer the pesto to a jar or airtight container.
- Serve immediately or refrigerate until ready to use.
Notes
- Use parsley, arugula, or mint for different herb flavor combinations.
- Roasted garlic adds a deeper and sweeter flavor to the pesto.
- Add extra olive oil if a thinner consistency is desired.
- Pour a thin layer of olive oil over the pesto before storing to help preserve color and freshness.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160 kcal
- Sugar: 1 g
- Sodium: 130 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 5 mg
