Pistachio pesto is a no-fuss, no-muss recipe. There’s no easier way to add bold, fresh flavor to a meal than basil pesto with pistachios. With just six simple ingredients and 15 minutes, you get a creamy, nutty, and flavor-packed sauce.
Toss it with pasta (or pasta salad), spread it on sandwich bread, or drizzle it over grilled veggies or roasted carrots. Honestly, my tea takes longer to make. And once you’ve got a jar in the fridge, you’ll be finding excuses to add it to just about everything.
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Why You’ll Love This Recipe
Quick and easy to make with no complicated steps and no waiting around.
Pistachios give the pesto a rich, ultra-creamy texture with a slightly sweet, nutty taste.
It’s versatile. So many possibilities and variations you can make.
Better than store-bought. Fresh, homemade pesto beats everything.
Recipe Ingredients
Pistachios: A traditional pesto recipe calls for pine nuts. But you don’t have to limit yourselves to them. Pistachios give pesto a subtle sweetness, making the flavor rather rich and creamy. Try walnuts. Almonds and pecans are fantastic, too.
Basil: Bright, fragrant, and absolutely essential for that classic pesto taste. Fresh is best! Feel free to add in some parsley if you wish.
Cheese: Parmesan is salty, nutty, and full of umami goodness. It ties everything together beautifully. Increase the amount, reduce it, or add a plant-based version (if you want to make vegan pistachio pesto). The choice is yours.
Garlic gives the pesto a bold, savory kick.
Olive Oil: Smooth, silky, and essential for getting that dreamy consistency. Use a good-quality extra virgin olive oil for the best basil pistachio pesto flavor.
Add-ins: The recipe really doesn’t need any additions. But if you’re feeling inspired, I’d suggest lemon zest and chili flakes.
See the recipe card below for full information on ingredients and quantities.
How To Make Pistachio Pesto?
Step 1: Put basil, pistachios, garlic, cheese, and pepper in a blender and blitz.
Step 2: Slowly add olive oil. Blend until combined.
Step 3: You can continue blending to make a silky, creamy pistachio pesto. Or make a more textured pesto that looks like a coarse paste. The choice is yours.
Step 4: Taste and adjust for salt.
Optional step: Add a splash of lemon juice to brighten the flavor.
Final step: Serve and savor!
Pro Tips
- I did not add the salt with the dry ingredients in step 1 because the Parmesan already has some. I like to stir it in after the pesto is made.
- Pesto with pistachio has so few ingredients that I recommend using the best quality you can get your hands on.
- If you want a textured pesto, please use a mortar pestle instead of a food processor or blender.
- For the best flavor and texture, use freshly grated parmesan cheese! Not the pre-grated or powdered cheese please.
How To Use Pistachio Pesto?
Pistachio pesto is the ultimate kitchen essential. It’s a sauce, dip, and marinade all in one! Keep a jar in the fridge, and you’ll never run out of ways to use it.
- Make pasta with pistachio pesto using a generous dollop.
- It's so good tossed in sweet potato gnocchi.
- Spread it on everything to make pistachio pesto pizza, sandwiches, or even eggs. Try it in my easy shakshuka recipe!
- Marinate veggies in it before roasting for a deep, nutty flavor. It’s next-level good.
- Use it as a dip for baked sweet potato fries, crackers, or crunchy crudités.
- Stir it into warm, fluffy rice and serve with Moroccan vegetable stew.
- Dress up your avocado salad or Caprese skewers. Fresh, vibrant, and downright delicious.
Recipe FAQs
Pesto is a sauce originally from Italy. It’s fresh, bold, and packed with flavor. At its heart? Basil. Blended with nuts, garlic, olive oil, and cheese, it creates a perfectly balanced mix of herby, nutty, and savory goodness. A good pesto isn’t about any one ingredient standing out. Everything works together. A well-made pesto is incredibly tasty.
Both a blender and a food processor work well for the recipe. If you want the creamiest pesto, go with a blender. Prefer a little texture? A food processor is your best bet.
You can even use a mortar and pestle. It takes a little more effort, but, trust me, the result is out of the world! The fragrance and flavor are so much better because the hand moment coaxes the oils from the leaves very gently.
Toasting the pistachios is not essential. But if you want more depth of flavor, go ahead and lightly toast the nuts.
Sometimes, pesto made at home turns brown because of oxidation. It’s perfectly safe to eat. It’s just brownish instead of green.
Blanch the basil. A quick dip in hot water ( followed by a quick dip in iced water) keeps the leaves vibrant green. Add lemon juice. It brightens the flavor and keeps the pesto from turning brown. Don’t skimp on olive oil.
The pesto keeps well for 2 to 3 weeks in an airtight container in the fridge.
📖 Recipe
Pistachio Pesto
Ingredients
- 2 cup Fresh Basil
- 1/2 cup Pistachio, shelled
- 1/4 cup Parmesan cheese, grated
- 1 tsp Black pepper
- 3-4 cloves Garlic
- 1/4 cup Olive oil
- Salt to taste
Instructions
- Combine all the dry ingredients in a blender or food processor.
- Blend until everything is almost chopped, then slowly drizzle in the olive oil.
- Pulse until combined. You can continue blending to make a silky, creamy pistachio pesto. Or make a more textured pesto that looks like a coarse paste.Taste and add salt to taste.
- Transfer to a bowl or an air-tight container. Drizzle some olive oil on top. Serve and enjoy!
Notes
- For the best flavor and texture, please use freshly grated parmesan cheese!
- I did not add the salt with the dry ingredients in step 1 because the Parmesan already has some.
- Pesto with pistachio has so few ingredients that I recommend using the best quality you can get your hands on.
- If you want a textured pesto, please use a mortar pestle instead of a food processor or blender.
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