Swap pine nuts for pistachios in this bright, nutty pistachio pesto. Fresh basil, garlic, and olive oil make it irresistibly fresh-and ready in 5 minutes!
My basil plant is out here thriving! She's acting like she owns the place now that summer's winding down...
I've already made roasted vegetable soup with basil, a summer skillet ratatouille with eggs, and arrabbiata chicken, but now I'm looking for even more ways to use up this fragrant herb.
This pistachio pesto was the perfect choice. I made a batch and stored it in a mason jar for later use. So far, we've added a generous amount to pasta and mixed it into scrambled eggs (my favorite). But most of all, I'm really looking forward to using it in baking as well.
Ingredients You'll Need
You'll need a handful of buttery pistachios (toast them slightly for extra flavor), fresh basil, and a touch of garlic for bite. Rich, extra-virgin olive oil brings everything together, while freshly grated Parmesan adds savory depth.
Looking for a rennet-free cheese? I love Trader Joe's Toscano Cheese with Black Pepper (it's a really great Parmesan cheese alternative).
Dry Roast the Pistachios
Dry roast the pistachios in a skillet over low heat. Let them slowly dry roast and release their aroma.
Don't walk away from the stove. Shuffle the pistachios as they heat up in the pan.
Make the Pesto
Start by pulsing the pistachios until they're finely chopped. This gives the pesto a slightly textured base. Add the fresh basil, garlic, parmesan, lemon juice, salt, and pepper, then pulse again.
With the machine running, slowly stream in the olive oil until the mixture is smooth yet with a bit of a rustic texture. Taste and adjust with more lemon, salt, or olive oil as needed.
Tips & Variations
- Herb swap: Mix basil with parsley or mint for a fresher, lighter profile.
- Cheese-free: Omit the parmesan and add 1 tablespoon of nutritional yeast for a dairy-free version.
- Make it creamy: Blend 1-2 tablespoons of Greek yogurt for a softer texture (especially good as a dip).
However you serve it-tossed with pasta, slathered on crusty bread, or drizzled over roasted veggies-this pistachio pesto is a quick way to turn simple ingredients into something special.
It's fresh, nutty, and a little luxurious… the kind of recipe you'll keep coming back to.
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Pistachio Pesto
- Total Time: 5 minutes
- Yield: Makes about 1 cup enough for 1 pound pasta or 4-6 servings as a spread 1x
- Diet: Vegetarian
Description
Swap pine nuts for pistachios in this bright, nutty pistachio pesto. Fresh basil, garlic, and olive oil make it irresistibly fresh. Ready in 5 minutes!
Ingredients
- 1 cup unsalted, raw, shelled pistachios
- 2 cups fresh basil leaves, lightly packed
- 2 small garlic cloves
- ½ cup extra virgin olive oil (plus more to taste)
- ½ cup freshly grated Parmesan (or Pecorino for sharper flavor)
- 2 tablespoons fresh lemon juice
- ¼ teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
- pinch of crushed red pepper flakes (optional)
Instructions
- Toast the pistachios in a dry skillet over low heat and stir for 3-4 minutes or until fragrant. Place aside to let cool slightly.
- In a food processor, combine pistachios, basil, and garlic. Pulse until finely chopped.
- With the processor running, drizzle in olive oil until the mixture is smooth but still has a little texture.
- Add parmesan, lemon juice, salt, pepper, and red pepper flakes. Pulse to combine. Taste and adjust-more lemon juice for brightness or more oil for silkiness.
- Enjoy immediately, or store in a jar with a lid with a thin layer of olive oil on top.
- Keeps up to 5 days in the fridge, or freeze for 1-2 months.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce, Condiment, Spread
- Method: Blender or Food Processor
- Cuisine: Mediterranean, Italian-Inspired
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