Quick and easy Pistachio Pesto Recipe made with fresh basil, pistachios nuts, parmesan, lemon juice and garlic, takes less than 10 minutes to make. It's perfect for pasta, sandwiches, pizza, toasts, salads, as a dip and so much more!
Pesto is surprisingly easy to make from scratch and tastes so much better than store-bought pesto. The homemade version is so much more vibrant and fresh. Plus, it's freezer-friendly!
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♡ Why You Will Love This Pistachio Pesto Recipe
- Quick and easy. This pesto takes less than 10 minutes to whip up from start to finish. Plus, the food processor does most of the work.
- Simple ingredients. Made with simple and easy to find ingredients.
- Versatile. This vibrant sauce can be used on pasta, pizza, salads, sandwiches, paninis and burgers. Spread it on toast, crostini or bruschetta. Mix it in soups, sauces, mayo and hummus. It's also great as a sauce for grilled or baked chicken, fish, shrimp and steak.
Ingredient Notes
Here are some notes about all the ingredients used in this Pistachio Pesto Recipe. Quantities and full instructions are in the recipe card below!
- Fresh Basil - Make sure your basil is fresh and not brown or wilted. Rinse, clean and dry the leaves really well.
- Pistachio Nuts - I used raw pistachios, but feel free to use roasted pistachios.
- Parmesan Cheese - I'm using a parmesan wedge, but you can also use pre-grated parmesan.
- Garlic - If you are a garlic lover like me, you'll want to use 2 cloves.
- Crush Red Pepper - Adds a hint of heat.
- Salt + Black Pepper - For flavor.
- Lemon Juice - Adds acidity and brightness. Freshly squeezed is best.
- Olive Oil - I like using light olive oil because I find that when I use extra-virgin olive oil, there's a bit of bitterness.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Pistachio Pesto! Please find detailed instructions in the recipe card at the end of this post.
Step 1. To the bowl of a food processor, add basil leaves, pistachio nuts, parmesan cheese, garlic cloves, lemon juice, red pepper flakes, salt and black pepper.
Step 2. Pulse until the mixture is finely chopped.
Step 3. With the food processor running, slowly drizzle in olive oil until you reach your desired consistency.
Step 4. Taste and adjust the seasoning if needed. Enjoy right away or store in an airtight container, in the fridge for up 4 days.
Substitutions & Variations
- Fresh Basil - If you don't have enough basil, you can make up the difference with arugula, spinach or kale. You can also experiment with other herbs like, cilantro, parsley, chives, thyme, or oregano.
- Pistachios - You can replace pistachio nuts with cashews, pecans, almonds, hazelnuts, walnuts or pine nuts.
- Olive Oil - I used light olive oil, but you can also use extra-virgin olive oil. You can also use flavor-infused olive oil, such as lemon, garlic or rosemary for a flavor twist.
- Parmesan Cheese - Parmigiano Reggiano, Pecorino Romano, Grana Padano are great substitutes. If you are vegan, you can omit the cheese or use nutritional yeast.
Key Equipment
- Food Processor
- Rubber Spatula
Storage
- Refrigerator - Store pistachio pesto in an airtight container, in the fridge for up to 5 days. The pesto may turn brown as it sits in the fridge, which is normal. Squeeze a bit of lemon juice on top to keep it looking fresh.
- Freezer - For longer storage, freeze the pesto in an ice cube tray and top with a little olive oil to prevent browning. Once frozen, transfer the cubes to a freezer-safe bag or container. They can be stored for 2 to 3 months. Thaw in the refrigerator overnight before using or toss frozen pesto cubes directly into hot foods like pasta, soups or sauces.
⭐️ Expert Tips
Use fresh, green basil leaves. Wilted and brown leaves will not be as flavorful.
Use fresh lemon juice. Freshly squeezed lemon juice tastes more fresh and vibrant than bottled lemon juice.
Adjust the amount of olive oil to your texture preference. Add less for a thicker pesto or add more for a smoother consistency.
Squeeze a little bit of lemon juice or pour oil over the pesto to prevent it from browning. It's normal for pesto to turn brown as it sits in the fridge. I like to squeeze a little bit of lemon juice on top of the pesto to keep it looking fresh. You can also pour a bit of oil over the top.
FAQ
Yes, you can simply omit the parmesan cheese. In place of parmesan, you can also use nutritional yeast to add some "cheesy" flavor.
Yes! You can freeze the pesto in an ice cube tray or silicone molds. Once frozen, transfer the pesto cubes to a freezer-safe bag or container, in which it can be stored in the freezer for 2 to 3 months.
It sure is!
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📖 Recipe
Pistachio Pesto Recipe
Equipment
- digital scale
- food processor
INGREDIENTS
- 2 cups (55g) basil leaves packed
- ⅓ cup (36g) grated parmesan
- ¼ cup (36g) pistachio nuts
- 1 to 2 garlic cloves
- 1 to 2 tablespoon lemon juice freshly squeezed
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon crushed red pepper (optional)
- ⅛ teaspoon black pepper
- ⅓ to ½ cup (67 to 100g) olive oil (depeneding on desired consistency)
Instructions
- To the bowl of a food processor, add basil leaves, parmesan cheese, pistachio nuts, garlic cloves, lemon juice, crushed red pepper, salt and black pepper.2 cups (55g) basil leaves⅓ cup (36g) grated parmesan¼ cup (36g) pistachio nuts1 to 2 garlic cloves1 to 2 tablespoon lemon juice¼ teaspoon salt (or to taste)¼ teaspoon crushed red pepper (optional)⅛ teaspoon black pepper
- Pulse until the mixture is finely chopped.
- With the food processor running, slowly drizzle in olive oil until you reach your desired consistency. Taste and adjust the seasoning if needed. Enjoy right away or store in an airtight container, in the fridge for up 5 days.⅓ to ½ cup (67 to 100g) olive oil
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