Creamy Pistachio Pesto with Basil

This post may contain affiliate links. Please read my Privacy Policy for details.

Pistachio pesto recipe is a level up from traditional basil pesto. The pistachios add a soft buttery flavor and create a creamy texture. The basil brings a fresh and herby flavor, while a touch of lemon balances the richness. Enjoy this five-minute pesto recipe tossed with pasta, with bruschetta, or on top of roasted veggies. 

Quick Pistachio Pesto Answers

What is Pesto?

Pesto is an Italian sauce that can be used as a pasta sauce, pizza sauce, bread, or tossed into pasta (Try it in my pistachio pesto pasta with blistered tomatoes!) The word pesto comes from the Italian word pestare, which means to pound or crush. In this instance, it means to pound the ingredients together. 

Most pesto combines five ingredients: the primary ingredient, a nut, cheese, herbs, and olive oil. Genovese, or basil, pesto is the most well-known. But there are many different versions, including sun-dried tomato pesto, lemon pesto, and roasted red pepper pesto. The first ingredient is usually the name of the pesto. 

What Is Pistachio Pesto?

Pistachio basil pesto is originally from Sicily. Thanks to the climate, pistachios are easily grown there. Pistachio is the main ingredient, along with basil, garlic, a touch of lemon, and olive oil. The ingredients are combined to make a sauce that can be tossed with pasta, served with bruschetta, or used as a condiment in a sandwich. 

What does Pistachio Pesto taste like?

Pistachio pesto tastes similar to Genovese (basil) pesto, but has a more predominant nut flavor. While the flavor is predominant, it is still soft and buttery.

Pistachio Pesto Ingredient Notes

Shelled Pistachios

Ideally, you want to use shelled, raw, unsalted, or lightly salted pistachios. I have tried both, and I typically use lightly salted pistachios. They are much easier to find. The trick is not to add salt until the very end, to make sure you have the balance right.

Parmesan Cheese

You can use traditional dairy Parmesan or vegan Parmesan. I use dairy-free cheese, and Follow Your Heart is my favorite brand. If you want a vegan version, without processed food, use nutritional yeast.

Extra Virgin Olive Oil

You will want to use your highest-quality olive oil. You will be able to taste the difference in quality.

See the recipe card for complete information on ingredients and quantities.

How to Make Pistachio Pesto

Step One: Toast the Pistachios

Start by toasting the pistachios in a dry skillet for 3-4 minutes. This step will deepen their flavor.

Step Two: Blend the Base

In a food processor, pulse pistachios and garlic until they are roughly chopped. Add basil, lemon zest, and lemon juice. Pulse again.

Step Three: Stream in Olive Oil

With the processor running, slowly add olive oil until the pesto becomes creamy but still textured.

More Pesto Recipes….

• Pesto Rosso (Sun-Dried tomato Pesto)
• Pesto Calabrese (Roasted Red Pepper Pesto)
• Pesto al Basilico e Limone (Lemon Basil Pesto)
• Pasta al Pesto

Tips

• I recommend always toasting the pistachios; this deepens the flavor and creates a richer flavor.
• You want the pistachios to be roughly chopped, but not smooth. This can take restraint. But the result allows enough oil to be released to make tehe pistachio pesto creamy.

Variations and Substitutions

Vegan

I make this recipe vegan by substituting vegan Parmesan. If you want something less processed, add in a teaspoon of nutritional yeast or white miso. They won’t taste like cheese, but they will add umami flavor. 

Herbs

Instead of basil, try substituting mint. You will want to use 1 cup of loosely packed mint instead of two cups of basil. The one cup will complement the pistachios, without hijacking the flavor.

How to Use Pistachio Pesto

You will use this pistachio pesto recipe the same way you use other pestos. Tossed into pasta or as a pizza sauce. I like to serve it as an appetizer on toast with vegan cheese (you can use dairy) and spread on bread for a sandwich.

How to Store This Recipe

Refrigerator

You can store pistachio pesto in an airtight container in the fridge for up to three days. You will want to spread a thin layer of olive oil on the top to prevent browning.

Freezer

Freezer
You can freeze pesto. I recommend using an ice cube tray or smart cube to freeze in smaller portions. Once the pesto is in the cube, spread a thin layer of olive oil on top to preserve the color.