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 and buttery flavor. Basil adds a fresh, herby flavor, while a touch of lemon balances the richness. Enjoy this five-minute pesto recipe tossed with pasta, on bruschetta, or over roasted veggies.
Why You Will Love Pistachio Pesto
Quick Pistachio Pesto Answers
What is Pesto?
Pesto is an Italian sauce you can use as a pasta sauce, pizza sauce, bread spread, or tossed with 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 case, it means pounding 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 many versions exist, including sun-dried tomato pesto, lemon pesto, and roasted red pepper pesto. The first ingredient usually names the pesto.
What Is Pistachio Pesto?
Pistachio basil pesto originated in 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. Combine the ingredients to make a pistachio pesto pasta sauce, bruschetta topping, or sandwich condiment.
What Does Pistachio Pesto Taste Like?
Pistachio pesto tastes similar to Genovese (basil) pesto, but with a stronger nut flavor. While the nut flavor is more prominent, the pesto flavor is soft and buttery.
Pistachio Pesto Ingredient Notes
Shelled Pistachios
Ideally, 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 to add salt only at the very end to keep 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. For a vegan version without processed ingredients, use nutritional yeast.
Extra Virgin Olive Oil
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
Toast 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 the pistachios and garlic until 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. For a creamier texture, keep adding olive oil in small increments until you reach your desired consistency.
Step Four: Fold in Cheese
Add Parmesan and pulse just once or twice. Taste and adjust salt as needed. Note: You want it slightly looser than you think — it will thicken in the fridge.
Watch on TikTok
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
Variations and Substitutions
Vegan Without Vegan Cheese
I make this recipe vegan by substituting vegan Parmesan. For a less processed option, add 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. Use 1 cup of loosely packed mint instead of 2 cups of basil. The one cup will complement the pistachios, without hijacking the flavor.
How to Use Pistachio Pesto
Use this pistachio pesto recipe the same way you use other pestos. Toss it into pasta or use it 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
Store pistachio pesto in an airtight container in the fridge for up to three days. Spread a thin layer of olive oil on 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.
How Did It Go?
I hope you loved this Pistachio Pesto as much as I do! Before you go, please leave a rating and share your thoughts on this recipe.
Pistachio Pesto with Basil
Equipment
- 1 small food processor
- 1 small spoon or spatula for scraping
- 1 microplane for zesting
Ingredients
- 1 cup shelled pistachios
- 1 cup packed fresh basil leaves
- 1 small garlic clove
- ½ cup olive oil
- ¼ cup grated parmesan or dairy-free parmesan / 1 tbsp nutritional yeast
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Toast the Pistachios: Start by toasting the pistachios in a dry skillet for 3 to 4 minutes. This step will deepen their flavor.
- 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.
- Stream in the Olive Oil: With the processor running, slowly add olive oil until the pesto is smooth but still textured. For a creamier texture, add olive oil in small increments until you achieve your desired consistency.
- Fold in the Cheese: Add Parmesan and pulse just once or twice. Taste and adjust salt to your taste. Note: You want it slightly looser than you think, as it will thicken in the fridge.