Why You’ll Love This Recipe

I love this recipe because I can prepare it in just a few minutes with a food processor or blender. Pistachios give my pesto a richer, slightly sweeter flavor than traditional pine nuts, while fresh basil and lemon keep everything bright.

I also appreciate how versatile it is. I can toss it with warm pasta, spread it onto sandwiches, spoon it over grilled vegetables, or serve it alongside chicken or fish. I can easily adjust the consistency by adding more olive oil depending on how I plan to use it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shelled pistachios
Fresh basil leaves
Freshly grated Parmesan cheese
Garlic cloves
Fresh lemon juice
Lemon zest
Extra-virgin olive oil
Salt
Freshly ground black pepper
Red pepper flakes, optional

Directions

I add the shelled pistachios and garlic to my food processor. I pulse them several times until the pistachios are roughly chopped.
I add the fresh basil leaves, grated Parmesan, lemon zest, and lemon juice.
I pulse the ingredients again until everything is finely chopped. I scrape down the sides of the food processor as needed.
With the food processor running on low, I slowly drizzle in the extra-virgin olive oil.
I continue blending until my pesto reaches the texture I prefer. I usually leave it slightly textured rather than blending it completely smooth.
I season the pesto with salt and freshly ground black pepper. If I want a little heat, I add a pinch of red pepper flakes.
I taste the pesto and adjust the lemon, Parmesan, salt, or olive oil as needed.
If I’m serving the pesto with pasta, I loosen it with a splash of warm pasta cooking water before tossing it with the pasta. This helps me create a silky sauce that coats the noodles evenly.

Servings and Timing

I usually get about 1 cup of pistachio pesto from one batch, which is enough for approximately 4–6 servings depending on how I use it.

Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Servings: 4–6
Yield: about 1 cup

Variations

For a creamier pesto, I add a spoonful of ricotta. I especially like this variation when I’m using the pesto as a pasta sauce or crostini topping.

When I want an extra-lemony version, I add more fresh lemon zest and a small amount of additional lemon juice. I find that the citrus works especially well with the pistachios.

For a spicy pistachio pesto, I add red pepper flakes or a small piece of fresh chili before blending.

I can replace some of the basil with fresh parsley, arugula, or spinach. Arugula gives my pesto a peppery flavor, while spinach creates a milder version.

For a dairy-free version, I leave out the Parmesan and add a little nutritional yeast if I want a cheesy, savory flavor.

I can also toast the pistachios briefly before blending. Toasting gives me a deeper nutty flavor, while raw pistachios produce a fresher and slightly more delicate pesto.

Storage/Reheating

I transfer leftover pistachio pesto to an airtight container and keep it refrigerated for up to 4–5 days. I like to pour a thin layer of olive oil over the surface before sealing the container, which helps limit its exposure to air.

I can also freeze the pesto for longer storage. I portion it into an ice cube tray, freeze it until solid, and then transfer the frozen portions to a freezer-safe container. I can keep it frozen for up to 3 months.

I don’t usually reheat pistachio pesto directly because high heat can dull the fresh basil flavor. When I’m using it with pasta, I toss the pesto with freshly cooked pasta and a little warm pasta water instead. The residual heat warms the sauce gently.

FAQs

Can I use roasted pistachios for Pistachio Pesto?

Yes. I can use roasted pistachios for a deeper, toastier flavor. If my pistachios are already salted, I reduce the amount of additional salt and taste the pesto before adding more.

What can I use Pistachio Pesto for?

I use Pistachio Pesto as a pasta sauce, sandwich spread, pizza topping, crostini spread, or dip. I also spoon it over roasted vegetables, grilled chicken, fish, shrimp, or fresh mozzarella.

Why is my Pistachio Pesto too thick?

If my pesto is thicker than I want, I gradually blend in additional olive oil. When I’m serving it with pasta, I prefer thinning it with a little reserved pasta cooking water because this creates a smooth, silky sauce.

Can I make Pistachio Pesto without Parmesan?

Yes. I can simply leave out the Parmesan for a dairy-free version. I sometimes add nutritional yeast for extra savory flavor, but it isn’t essential.

Can I make Pistachio Pesto ahead of time?

Yes. I can prepare it several days ahead and keep it in an airtight container in the refrigerator. Since basil can darken when exposed to air, I keep the container tightly sealed and add a thin layer of olive oil over the pesto.

Conclusion

Pistachio Pesto is a quick and flavorful sauce I can make whenever I want something a little different from traditional basil pesto. The combination of nutty pistachios, fresh basil, Parmesan, garlic, lemon, and olive oil gives me a sauce that’s rich, bright, and incredibly versatile.

Pistachio Pesto Recipe

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A vibrant, creamy pesto made with nutty pistachios, fresh basil, Parmesan, garlic, lemon, and extra-virgin olive oil. This quick sauce is perfect for pasta, sandwiches, pizza, vegetables, and seafood.

Author: Laura
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: About 1 cup, 4–6 servings
Category: Sauce
Method: Food Processor
Cuisine: Italian
Diet: Vegetarian

Instructions

Add the shelled pistachios and garlic to a food processor and pulse several times until the pistachios are roughly chopped.
Add the fresh basil leaves, grated Parmesan, lemon zest, and lemon juice.
Pulse again until everything is finely chopped, scraping down the sides of the food processor as needed.
With the food processor running on low, slowly drizzle in the extra-virgin olive oil.
Continue blending until the pesto reaches the desired consistency, leaving it slightly textured if preferred.
Season with salt and freshly ground black pepper. Add a pinch of red pepper flakes if desired.
Taste and adjust the lemon juice, Parmesan, salt, or olive oil as needed.
When serving with pasta, loosen the pesto with a splash of warm pasta cooking water before tossing it with the pasta for a silky consistency.

Notes

For a creamier pesto, blend in a spoonful of ricotta.
For additional citrus flavor, increase the lemon zest and add a little more fresh lemon juice.
For a spicy variation, add red pepper flakes or a small piece of fresh chili before blending.
Some of the basil can be replaced with fresh parsley, arugula, or spinach.
For a dairy-free version, omit the Parmesan and optionally add nutritional yeast for savory flavor.
Raw pistachios provide a fresh, delicate flavor, while lightly toasted pistachios give the pesto a deeper nutty taste.
If using salted pistachios, reduce the added salt and adjust after tasting.
Store in an airtight container in the refrigerator for 4–5 days. A thin layer of olive oil over the surface can help reduce exposure to air.
Freeze pesto in individual portions for up to 3 months. Avoid reheating directly over high heat to preserve the fresh basil flavor.

Nutrition

Serving Size: About 3 tablespoons
Calories: 230 kcal
Sugar: 1 g
Sodium: 210 mg
Fat: 22 g
Saturated Fat: 4 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 8 mg