This simple pistachio pesto is a fun twist on a classic! It's bright, flavorful, and ready in just 5 minutes. This sauce is perfect tossed with pasta, spread on sandwiches, drizzled over grilled meats or veggies and so much more.
I used to think pesto was hard to make, but it's actually very simple and straightforward! This homemade pesto is quickly made in a food processor and only uses 6 ingredients. If you love herby sauces like chimichurri, you're going to love this recipe.
Like with my basil chimichurri, I love taking traditional recipes and giving them a fun twist. Classic basil pesto sauce uses pine nuts but for this recipe we'll be using pistachios instead. Pistachios add an extra hint of sweet, rich flavor that's certain to have you putting it on everything.
This sauce goes great on pasta, as a salad dressing on traditional salads or pasta salads, as a marinade for steak, shrimp, or chicken, drizzled on roasted veggies or as a dip for smashed potatoes. Enjoy!
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Why you'll love this recipe
- It's quick and easy to make! You only need to throw a handful of ingredients in a food processor (or mix by hand) and you'll have the perfect sauce ready in just 5 minutes!
- This versatile sauce can be used in so many different ways. It's great as a sauce, condiment, marinade or dressing.
- It can be made in a variety of different ways! You can use a blender, food processor, an immersion blender, or you can easily chop and combine everything by hand.
- It calls for simple and fresh ingredients yet is loaded with flavor. It's also great way to use up any basil that you might be growing in your garden during the summer months.
Equipment
- Food Processor, Blender or Immersion Blender: you don't need any of these if you choose to mince everything by hand!
- Measuring Cups & Spoons
Ingredients
- Basil: a key ingredient to this basil pistachio pesto sauce! Basil adds the best fresh and vibrant flavor. Be sure to remove any large stems if you're picking it from a plant. To measure these, lightly pack them down into a measuring cup.
- Pistachios: in place of typical pine nuts used in traditional pesto, we'll be using pistachios for another layer of flavor. I recommend using shelled, raw pistachios. Roasted pistachios also work but try to get unsalted to ensure you have total control over the flavor/saltiness of the sauce. If your pistachios have shells on them, don't worry, it'll only take about 5 minutes to pop them off.
- Lemon Juice: for a tangy kick to balance out the richness. A little goes a long way in this pesto, but feel free to add more, and even some lemon zest, for extra zing! As always, I recommend freshly squeezed over the pre-bottled lemon juice.
- Extra Virgin Olive Oil: this helps make the pesto smooth and light. If you prefer, avocado oil will work just fine too.
- Parmesan Cheese: adds that rich, savory flavor you love in pesto! I recommend using freshly grated parmesan cheese for the best flavor. To make this recipe vegan, you can also use vegan parmesan cheese (I recommend Violife) or nutritional yeast.
- Garlic: I highly recommend using fresh garlic for the best flavor. I only use one garlic clove so it's not overpowering, but feel free to add as much as you like. Jarred garlic will work in a pinch!
- Salt & Black Pepper
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Change up the greens by omitting or reducing the amount of basil and replacing it with a different herb like arugula, spinach, parsley or cilantro.
- Use different nuts or seeds! this recipe works great with walnuts, cashews, pecans, almonds, traditional pine nuts, pepitas (pumpkin seeds) or hemp hearts. Using seeds would make this recipe nut-free!
- Make it vegan by using vegan parmesan cheese or nutritional yeast.
- For a pesto cream sauce, add some ¼ cup of pasta water and ¾ cup of heavy cream.
- For more intense flavor, use roasted garlic or pecorino romano.
- Turn up the heat by adding in a few pinches of crushed red pepper flakes to give this pesto an extra kick.
- Easily double or triple this recipe for a large batch. The end result will taste the same!
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
- Add the basil leaves, pistachios, lemon juice, garlic, salt, and pepper to a food processor and pulse until finely chopped, scraping down the sides as needed.
- While the food processor running, slowly drizzle in the olive oil until it is completely combined.
- Add in the parmesan cheese and pulse until fully combined.
- Taste and adjust seasonings. If the pesto is too thick, feel free to thin it out with a few extra tablespoons of olive oil or cold water.
Serving Suggestions
- As a sauce for spaghetti, penne, or your favorite pasta for a quick, flavorful meal. You could also use it on homemade pizza!
- As a spread on sandwiches, wraps, paninis or even burgers for a zesty upgrade.
- As a dipping sauce for fresh or roasted veggies, crispy smashed potatoes, sweet potato fries, fried zucchini, vegan calamari, tofu nuggets, cauliflower bites and more.
- As a marinade for tofu, chicken, steak, salmon, or shrimp.
- As a dressing for roasted vegetables, salads, pasta salads, tacos, burritos, and grain bowls!
Expert Tips
- Use fresh basil, garlic and lemon juice for the best flavor in your pesto!
- Use a high-quality olive oil! Olive oils can vary quite a bit in flavor and freshness. It's worth splurging on a good extra-virgin olive oil to use with recipes that aren't cooked, like this pesto or salads.
- Add olive oil while blending on low speed to help it emulsify seamlessly into the sauce and avoid a greasy texture.
- Avoid over-processing, which can turn the pesto into a paste. You want it mostly smooth with some texture.
Storage
Refrigerator: Leftover pistachio basil pesto can be stored in an airtight container in the fridge for up to 3 days. To prevent browning, and also help the pesto last a bit longer, pour a thin layer of olive oil on top of the pesto so the surface is covered. Alternatively, you can place a piece of plastic wrap directly on top of the surface of the pesto.
Freezer: Pesto sauce is freezer friendly! Store in an airtight container, or I like to add the pesto to ice cube trays, freeze, then transfer to a freezer-safe bag for storage, for up to 3 months.
FAQ
No! Pistachios themselves are mildly sweet, so it's a great alternate nut to use. Your pesto shouldn't be bitter at all! If it is, make sure your basil and olive oil are fresh.
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📖 Recipe
Pistachio Pesto
Equipment
- Food Processor or blender
Ingredients
- 2 cups (50 g) basil leaves destemmed, lightly packed
- ⅓ cup (55 g) pistachios shelled
- ½ cup (95 g) extra virgin olive oil or more for a smoother pesto
- ½ cup (30 g) parmesan cheese freshly grated
- 1 garlic clove
- 1 teaspoon lemon juice freshly squeezed, optional
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Add the basil, pistachios, lemon juice, garlic, salt and pepper to a food processor and pulse until finely chopped.2 cups basil leaves, ⅓ cup pistachios, 1 garlic clove, 1 teaspoon lemon juice, ½ teaspoon sea salt, ¼ teaspoon black pepper
- While the food processor still running, slowly drizzle in the olive oil until it is completely combined. Pause and scrape down the sides, then pulse again until the mixture is smooth.½ cup extra virgin olive oil
- ½ cup parmesan cheese
- Taste and adjust seasonings to your liking, and enjoy!
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