Pistachio Pesto

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4.5 from 2 reviews

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. 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup 1x
  • Category: Condiments
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free


  • 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


  1. 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.
  2. Turn the food processor on and gradually stream in the olive oil until smooth and well incorporated. 
  3. Lastly, add in the cheese and salt, then pulse a few times, until just combined.



  • 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.