This pistachio pesto recipe came together on one of those evenings when I had pasta boiling, kids circling the kitchen, and exactly zero basil left in the fridge. I did have pistachios though, a big bag I usually snack on, and that little lightbulb moment hit. Why not pesto, but different?
I tested this a few times to get the balance right. Too much garlic overwhelmed it, too little salt made it flat, and once I over-blended and turned it pasty. Lesson learned. Pistachios bring their own richness, so this pesto ends up creamy without being heavy, and nutty without tasting like dessert.
It takes about 10 minutes start to finish, no cooking involved, and it works for busy weeknights or make-ahead lunches. If you want a fresh sauce that feels special but fits real life, this one’s for you.
Why you’ll love this Pistachio pesto recipe
- Creamy texture without adding cream
- Rich, nutty flavor that still tastes fresh
- No basil needed, pantry friendly
- Comes together in one food processor
- Easy to adjust for kids or adults
- Works with pasta, sandwiches, and bowls
- Stores well for meal prep
What I love most is how forgiving this recipe is. You can tweak the garlic, cheese, or oil and it still turns out delicious. It’s one of those sauces that quietly makes everything better.
Tips for success
Use shelled, unsalted pistachios if you can. Salted ones work in a pinch, but you’ll need to adjust the salt carefully. I learned this after one batch went from perfect to way too salty fast.
Pulse first, then blend. Starting with short pulses keeps the pistachios from turning into nut butter. Once everything is chopped, then you can drizzle in the olive oil and blend until smooth.
Taste before adding cheese. Pistachios already have depth, so add Parmesan gradually. I found that less cheese lets the pistachio flavor shine instead of hiding behind dairy.
If the pesto looks thick or dry, add olive oil one tablespoon at a time. You want it spoonable, not stiff. The smell should be fresh and nutty, not sharp or bitter. If it smells bitter, your oil might be old.
Nutrition and health notes
Pistachios are surprisingly nutrient dense. According to Healthline, pistachios provide plant protein, fiber, and heart healthy fats, along with vitamin B6 and antioxidants
Olive oil contributes monounsaturated fats, which are linked to heart health when used in moderation. Parmesan adds calcium and protein, but you can reduce or omit it if needed.
This pesto is filling because of the fat and protein combo, which can help with portion control. You don’t need a huge serving for it to feel satisfying.
As with all sauces, moderation matters. This recipe focuses on whole ingredients, which makes it easier to fit into balanced meals without feeling heavy or overdone.
Serving ideas and pairings
- Toss with hot pasta and a splash of pasta water
- Spread on toasted bread for quick lunch
- Spoon over grilled chicken or fish
- Use as a sandwich spread with veggies
- Pair with cunettos garlic cheese bread for dipping
- Drizzle over roasted vegetables
- Serve alongside din tai fung fried rice as a flavor contrast
- Mix into grain bowls
- Use as a pizza sauce base
This pesto also works great as a flavor booster when meals feel boring but you don’t want extra work.
Storage and make ahead
Pistachio pesto stores well in the fridge for up to 5 days. I keep it in a small glass jar with a thin layer of olive oil on top to prevent browning.
For longer storage, freeze it in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This makes it easy to grab just what you need for a single meal.
To thaw, place a cube in the fridge overnight or let it sit at room temperature for about 20 minutes. Stir well before using, as the oil can separate slightly.
Always use a clean spoon to avoid contamination, especially since this sauce contains cheese and oil.
Pistachio pesto recipe
Description
Pistachio pesto is a rich, nutty basil pesto made with pistachios instead of pine nuts, perfect as a sauce for pasta, on sandwiches, or with grilled veggies. Focus keyword: pistachio pesto recipe.
Ingredients
Instructions
Toast the pistachios
I start by tossing the pistachios into a dry skillet over medium heat. No oil needed. Keep them moving and toast for about 3 to 4 minutes until they smell nutty and look just a touch darker. Don’t walk away here, they burn fast. Once toasted, let them cool for a minute so they don’t melt the cheese later.
Load the food processor
Add the cooled pistachios, basil, and garlic to your food processor. Pulse a few times until everything looks finely chopped. You want texture here, not a paste yet.
Stream in the olive oil
With the processor running, slowly drizzle in the olive oil. Go steady and stop once or twice to scrape down the sides. You’re looking for a smooth but still slightly textured pesto that easily coats a spoon.
Add cheese and lemon
Now add the Parmesan, lemon juice, salt, and pepper. Pulse again just until combined. I don’t over-blend at this stage because the cheese can make it gummy if you push it too far.
Taste and adjust
This is the moment I always grab a spoon. Taste it. Need more salt, a squeeze more lemon, or a splash of oil to loosen it up? Fix it now. Pesto should taste bold but fresh, not flat or oily.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 534.94kcal
- % Daily Value *
- Total Fat 51.55g80%
- Cholesterol 16.85mg6%
- Sodium 293.94mg13%
- Potassium 266.71mg8%
- Total Carbohydrate 7.34g3%
- Dietary Fiber 2.36g10%
- Sugars 1.76g
- Protein 13.35g27%
- Vitamin A 77.78 mcg
- Vitamin C 4.86 mg
- Calcium 331.15 mg
- Iron 1.49 mg
- Vitamin D 0.12 mcg
- Vitamin E 5.89 mg
- Vitamin K 55.5 mcg
- Vitamin B6 0.39 mg
- Vitamin B12 0.29 mcg
- Phosphorus 279.06 mg
- Magnesium 41.59 mg
- Zinc 1.21 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Texture check: If your pesto feels too thick, add olive oil one tablespoon at a time until it loosens. Too thin? Toss in a few more pistachios and pulse.
- Cheese matters: I tested this with pre-grated cheese once and nope, never again. Freshly grated Parmesan melts in better and tastes cleaner.
- Garlic strength: If raw garlic feels too sharp for you, toast the cloves in the pan for about 1 minute before blending. It mellows the bite without losing flavor.
- Storage tip: Press plastic wrap directly onto the surface of the pesto before sealing the container. This keeps it bright green for longer.
- How I use it: Pasta, sandwiches, spooned over grilled chicken or veggies, or even swirled into scrambled eggs. Yes, eggs. Trust me.
