Pistachio Pesto Recipe

This pistachio pesto is bright, nutty, and about to become your new favorite addition to just about everything. It’s absolutely brimming with fresh flavors, and it only takes 5 minutes to make!

Pistachios and basil are a match made in heaven, and this pistachio pesto recipe makes this combo truly shine!

I personally love to spread some pistachio basil pesto on a slice of fresh crusty bread and top it with mozzarella and sliced tomatoes for a quick lunch.

It’s also pretty amazing in pasta, obviously, but also on pizza, grilled meats, and even in soups like this delicious chicken tortellini soup.

To make pesto with pistachios, you only need a handful of ingredients and a food processor. You can also easily make your own, too — have a look at the Substitutions and Variations section below.

What you’ll need

Pistachio kernels — I typically use raw pistachio kernels to make this pesto. If yours have the shell on, pop it off (it’s OK to munch on a few in the process!)

Parmesan cheese — I prefer to grate my own Parmesan for anything because the flavor is unbeatable that way.

Fresh basil — You’ll need a bunch of fresh basil for this recipe — that’s about 2 loose-packed cups. Feel free to add more if you want even more flavor.

Garlic — A small garlic clove is enough, as you don’t want it to overpower the other flavors.

Extra virgin olive oil — Use the best quality you can.

Lemon juice — Freshly squeezed is always best!

How to make basil pesto with pistachios

Add the pistachio kernels, Parmesan cheese, basil leaves, garlic clove, extra virgin olive oil, lemon juice, water, salt and black pepper to a food processor.

Process until you get a smooth, creamy paste. You might need to scrape down the sides a couple of times.

Taste the pesto and adjust the seasoning with salt and pepper if needed.

Substitutions and variations

• Make it vegan: Use nutritional yeast instead of grated Parmesan to make this pistachio pesto vegan.
• Sub different herbs: Try this pesto with a mix of different herbs, such as arugula, parsley, cilantro or even baby spinach blended in with the basil.
• Use a mix of nuts: Instead of just using pistachios, add in some other nuts like pecans, almonds, or walnuts.

Ways to use basil pistachio pesto

There are so many ways to enjoy the green goodness! Here are some of my favorite options:

• Pasta — simply toss it with your favorite pasta and veggies for a quick and delicious meal.
• Pizza — Drizzle over pizza before or after baking for a gourmet touch.
• Sandwiches — Spread on your favorite sandwiches or wraps for an extra layer of flavor.
• Salads: Add a spoonful to salads for a flavorful dressing.
• Vegetables: Roast or grill vegetables and serve with a dollop of pistachio pesto.
• Soups — Stir a spoonful into soups for a boost of flavor.
• Grilled meat — Use it as a marinade or finishing sauce for grilled meats or fish.

Leftovers and storage

• Store leftover pesto in an airtight container in the refrigerator for up to 5 days.
• To prevent oxidation, pour a thin layer of olive oil on top of the pesto before storing.
• This pesto is great for freezing! Place it in ice cube trays or small containers so you always have small portions at hand.

If you’ve tried this pistachio pesto recipe, please rate it and leave a comment below! I’d love to hear how it turned out.

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