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Pistachio Pesto

Pistachio Pesto is a delicious variation of the classic basil pesto, made with fresh basil, parmesan, garlic, and pistachios. A simple, no-cook pesto recipe made in under 10 minutes using a food processor or blender.

We love using this Pistachio Pesto as a sauce for pasta, a spread for sandwiches or wraps, a topping for grilled chicken, salmon and steaks, or on pizza and charcuterie boards. It freezes well and is a delicious way to preserve fresh basil as well.

Using a spoon to scoop out some pistachio pesto from a jar

Making Pesto with Pistachios

Pesto is a popular sauce that originated in the Italian city of Genoa. Today, it has so many variations and is enjoyed all over the world.

Basil pistachio pesto is my favorite pesto. Here’s the honest truth: I didn’t love pesto until I had pistachio pesto. Something about the flavor of pistachio really takes pesto to a whole new level for me.

If you are already a pesto lover, you’ve got to try making it with pistachio instead of the traditional pine nuts. And if you don’t like pesto, you may just change your mind once you try pistachio pesto!

Here are some key reasons why I like to use pistachio in pesto:

  • much cheaper than pine nuts – let’s face it, pine nutes are expensive! Pistachio is a more budget-friendly alternative that is super easy to find!
  • adds amazing flavors – pistachio has a mildly sweet, nutty and earthy flavor, which great as new dimension of flavor to the pesto
  • health benefits – pistachios are high in fiber and antioxidants, and rich in protein and vitamin B6.

As soon as basil is in season, I like to make this pistachio pesto recipe and freeze the rest for when the pesto cravings hit, or when fresh basil are harder to find.

Pesto is such a versatile sauce that adds great texture and flavor to so many dishes such as Pesto Pasta Salad and Creamy Pesto Chicken Pasta. It is truly handy to have at hand!

A jar of pistachio pesto with basil leaves on the side.

Ingredients

Here is what you will need to make this delicious basil pistachio pesto:

  • fresh basil leaves – fresh basil is a must when making pesto. Summer is typically the season where basil plants thrive. If you have an abundance of basil leaves from your garden, make some pesto to use it up and store for later! DO NOT use dried basil.
  • pistachios – make sure they are shelled. Some pistachios come salty and it will add to the saltiness of the pesto. You’ll have to taste it to be sure. This recipe uses salted pistachios so if you are using unsalted pistachios, you may need to add more salt when making your pistachio pesto.
  • parmesan cheese – you’ll want to get good quality parmesan because the distinctive taste and texture is important to pesto. Parmigiano reggiano is the best if you can find it.
  • garlic – use fresh garlic cloves. Avoid using garlic powder. They just don’t taste the same
  • lemon juice – I love that fresh burst of citrus flavors that will brighten the flavors. Also, this will help preserve your pesto in the fridge for longer.
  • olive oil – use high quality olive oil such as extra virgin olive oil for best flavor.
  • salt and pepper – this will help open up the flavors of your pistachio pesto

How to make it

All you need is a food processor (or a blender if you don’t have a food processor) and a few minutes to bring this beautiful pistachio pesto to life!

In a food processor, bring together fresh basil leaves, shelled pistachios, garlic cloves, parmesan cheese, lemon juice, and olive oil.

Fresh basil leaves, grated parmesan, shelled pistachios, garlic cloves, salt and black pepper in a food processor

Blend all the ingredients together in the food processor, moving it around if needed.

If you’d like a thinner consistency, add more olive oil.

Blended pesto in a blender

Once you get it to the consistency of your liking, taste the pesto and add more salt to taste if needed. If your pistachio pesto tastes blend, salt will help open up the flavors and making it more flavorful.

At the end, it should be creamy, light and moist (because of the olive oil), with small bits and pieces of the pistachios.

picking up a spoonful if pesto made with shelled pistachios

When you get to the flavor and consistency of your liking, transfer pistachio pesto to a jar or container and refrigerate, or serve it immediately on the dish of your choice.

There are so many ways to serve pistachio pesto, here are a few ideas:

  • serve with pasta or pasta salads
  • as a sauce on pizzas (instead of red sauce)
  • as a spread on sandwiches, bread or wraps
  • topping on steak, chicken, salmon or your favorite protein
  • on charcuterie boards
  • as a dip for veggies

Additional Notes

Here are a few tips and tricks to elevate this homemade pistachio pesto recipe:

  • Use fresh ingredients: fresh and quality ingredients make a big difference in this recipe. Use fresh garlic, fresh basil and good quality parmesan for best taste.
  • Adjust consistency: If your pesto is too thick, add more olive oil or a little bit of water to reach your desired consistency. Conversely, if it’s too thin, add more pistachios or cheese.
  • Open up the flavors with salt: If the pesto isn’t flavorful, add a pinch of salt or two to bring out the flavors.
  • Store properly: Store any leftover pesto in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent it from oxidizing and turning brown. It can last up to a week in the fridge.
A jar of pistachio pesto with a spoon in the background

Frequently Asked Questions

Should I use salted or unsalted pistachios for the pesto?

Both works. This recipe is written using salted pistachios since most of the shelled ones I found at the store are already salted. You will need to use more salt if you are using unsalted pistachios. Regardless, you should taste your pistachio pesto when it is done and adjust salt to taste.

What other ingredients can I add to the pesto?

You can add cilantro, parsley, spinach, mint or a mixture. In addition to pistachios, pine nuts, pecans and walnuts can be used as well. If you like a hint of spicy in your pesto, add some red pepper flakes to the mixture.

Can I freeze this?

Pesto freezes beautifully. You can store it in an airtight container or jar and freeze it. Or, you can pour it into ice cube trays and freeze, then transfer the cubes to a freezer bag for easy portioning later. Pesto can last for up to 3 months in the freezer.

How do I prevent pesto from turning brown?

Pesto can oxidize and turn brown when exposed to air. To prevent this, store it in an airtight container with a layer of olive oil on top. Using lemon juice in the pesto also helps slow down this process.

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More Delicious Italian/ Italian Inspired Recipes

A spoonful of pistachio pesto with more in the food processor in the background

Pistachio Pesto

Classic pesto made by blending fresh basil, parmesan, garlic, and pistachios. Instead of pine nuts, pistachios is used for the nut and it brings such an amazing flavor to this pistachio pesto recipe.
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Course: Sauce, Side Dish
Cuisine: Italian
Prep Time: 7 minutes
Total Time: 10 minutes
Servings: 12 servings
Calories: 168kcal
Author: MinShien

Ingredients

  • 4 cups fresh basil leaves
  • ½ cups pistachios shelled, salted
  • 4 cloves garlic
  • ½ cups parmesan cheese grated
  • 1 tbsp lemon juice
  • ¾ cup olive oil
  • 1 tsp salt or to taste
  • ½ tsp black pepper

Instructions

  • Set up food processor.
  • Add basil leaves, pistachios, garlic cloves, parmesan cheese, lemon juice, olive oil, 1/2 tsp salt, and pepper to food processor.
  • Process until finely chopped.
  • Add more olive oil to smooth out pesto if needed.
  • Taste and add more salt to taste as needed.
  • Use with your meal/dish, or place in a jar. The jar can be stored in the refrigerator for a week or freezer for up to three months.
  • Enjoy!

Nutrition

Calories: 168kcal | Carbohydrates: 2g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 3mg | Sodium: 261mg | Potassium: 87mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 476IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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