Pistachio pesto is such a lovely twist on the classic! The pistachios add a mild sweetness to balance out the sometimes bitter notes. Toss the pesto with your favorite pasta, brush it on grilled vegetables or dollop on pizza.
Pesto is one of those foods that just feels darn-near perfect. There are so many ways to serve it that you could eat it every day and never get bored!
A classic basil pesto calls for pine nuts, but they’re at a significantly higher price point than other nuts and often hard to find. I rarely use pine nuts in other recipes, so it feels like a pain to buy a relatively expensive ingredient when I’m not going to use it.
I already have pesto recipes with almonds and pepitas, and now it’s time for my favorite of all, the pistachio. We love pistachios in our house and often buy them for snacks, salads, grain bowls and even baking! I always feel as though they invoke feelings of spring, but of course are available all year around.
If you’re game for a fun twist on a classic recipe, try out this beautiful pistachio pesto. Here’s what you’ll need to make it:
Ingredients
- roasted & salted shelled pistachios (affiliate link)
- parmesan cheese, freshly grated
- fresh basil
- garlic
- lemon (zest and juice)
- extra-virgin olive oil
- salt
Tips for Making Better Pesto at Home
Use high-quality ingredients
Pesto has so few ingredients, it’s more important than ever to use the highest-quality you can find (that also fits within your budget).
- Not all basil is created equal! I love Gotham Greens if you can find it near you.
- Olive oils can vary quite a bit in flavor and freshness. It’s worth splurging on a good extra-virgin olive oil for recipes like pesto that aren’t cooked (think salad dressings or sauces). Some of my favorites are Graza and California Olive Ranch.
- Parmesan cheese is available in many different forms, but for pesto I recommend buying the block and grating it yourself. Cheese loses flavor when it’s pre-grated, plus it can have anti-caking agents and preservatives added to extend shelf-life. You’ll love having this on hand and it lasts awhile when tightly wrapped. Bonus: you can add the rind to a soup for big flavor!
Stream the Olive Oil in Gradually
It’s tempting to just throw your ingredients into the food processor and let it run. But for a pesto that’s got texture and is cohesive, you’ll want to pulse some of the “chunky” ingredients first, then slowly pour in the olive oil while the food processor is running.
Mix in the Cheese Last (and don’t overdo it)
The cheese gets mixed in last and is either stirred in, or pulsed 2-3 times so it’s not totally pulverized by the blade.
Pistachio Pesto FAQs
Use within five days or freeze for up to six months. To freeze: transfer to an 8 ounce mason jar and make sure the lid is screwed on tight. I’ve seen recommendations to leave out the cheese when freezing, and adding it in once thawed. If you can remember to do so, that might lead to the best result. You can also use a silicone ice cube tray to freeze individual portions (just make sure it’s a dedicated tray because the pesto flavor might linger).
Yes you can! I would recommend replacing with a second package of basil if you do. I like adding the spinach because it intensifies the bright green color (and adds a little more vegetable power of course). It is not a necessary ingredient.
Toss with pasta, use on pizza, spread it on sandwiches/wraps/paninis, add it to pasta salads, use as a marinade for grilled chicken or brush on grilled vegetables.
More vibrant pesto recipes:
PrintPistachio Pesto
Pistachio pesto is such a lovely twist on the classic. Pistachios add a mild sweetness to balance out the sometimes bitter notes. Toss this pesto with your favorite pasta, brush on grilled vegetables or dollop on pizza.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 cup
- Category: Condiments
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
- ⅔ oz package fresh basil (about 1 cup), stems removed
- 1 big handful baby spinach
- ½ cup roasted & salted shelled pistachios
- 1 small clove garlic, peeled and smashed
- 1 lemon, zested and juiced
- ⅓ cup extra-virgin olive oil
- ½ cup freshly grated parmesan cheese
- ¼ teaspoon coarse sea salt
Instructions
- Add basil, spinach, pistachios, garlic, lemon zest and juice to a food processor and pulse until finely chopped. Scrape down the sides with a knife as needed.
- Turn the food processor on and gradually stream in the olive oil until smooth and well incorporated.
- Lastly, add in the cheese and salt, then pulse a few times, until just combined.
Equipment
Buy Now → Notes
- The equipment section above provides affiliate links to things I use often in my kitchen and love.
- Store in an airtight container or jar in the refrigerator for up to five days. Freeze for up to six months.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 154 calories
- Fat: 14 grams
- Carbohydrates: 3 grams
- Fiber: 1 gram
- Protein: 4 grams
Photos by Kaleigh McMordie.
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Jaclyn says
I don’t use pistachios a lot, but this recipe made me want to keep using them. It also reheated the next day wonderfully.
Jess says
This was delicious and making the pesto ahead of time to add to the pasta with grilled chicken made it a quick and tasty weeknight meal!