Pistachio Pesto is a classic Italian way to make pesto sauce using fresh basil and shelled pistachios. This easy no-cook sauce comes together quickly and is delicious tossed with hot pasta or used in any recipe calling for traditional pesto!
If you love the fresh flavors of homemade pesto, then you need to give this simple pistachio pesto recipe a try. Made with just a handful of ingredients, this easy recipe is a flavorful take on traditional pesto sauce.
For more classic Italian recipes, be sure to try this Authentic Italian Braciole or Italian Sausage Bread.
You’ll Love Pistachio Pesto
Pistachio Pesto is a delicious and fast way to make pesto sauce at home. This recipe tastes so much better than store-bought pesto and comes together in minutes.
Pesto is a bright and flavorful Italian condiment that is made with fresh basil leaves, nuts, parmesan cheese, and olive oil. Classic basil pesto versions use pine nuts but this recipe uses more budget-friendly pistachios instead.
I like to make this pistachio pesto whenever I have extra fresh basil in the garden or I find it on sale. The pistachios add a delicious flavor and are much easier to find than pine nuts.
This recipe is perfect to toss with hot fresh pasta and is great to make ahead. Pesto can also be used a spread for panini or used to top grilled meats or fish.
This is my go-to recipe for delicious pesto and I know you’ll love it too! Plus, it makes the BEST pistachio pesto pasta!
Ingredients
- Pistachios: pistachio nuts work in place of traditional pine nuts in the pesto. You can use raw pistachios or any bagged shelled pistachios you have. Salted or unsalted works.
- Basil: fresh basil is a key ingredient to a good pesto. You’ll need a bunch of basil, which is about 2 loose cups.
- Cheese: use a sharp Italian cheese like Parmesan or Pecorino cheese.
- Oil: extra virgin olive oil is the best for making pistachio pesto.
- Lemon Juice: use fresh lemon juice to add a bit of tart flavor.
- Garlic: use whole garlic cloves.
How to Make Pistachio Pesto
Pistachio pesto is best made in a food processor but can be made in a high-speed blender as well. You can make the pesto up to a week in advance or make and serve immediately.
Step 1: Pulse the ingredients
Place the pistachios, fresh garlic cloves, cheese, and kosher salt in a food processor fitted with the blade attachment. Then, pulse until the mixture is finely chopped and forms a smooth paste.
Step 2: Add in olive oil
While the food processor is running, add a steady stream of olive oil along with the lemon juice. Add enough olive oil to make a smooth paste.
Taste for seasonings and add a pinch of salt or black pepper as needed.
Serving Suggestions
Pistachio pesto is a versatile sauce that can be used for many different recipes. You can use in in place of traditional basil pesto as well.
- Hot Pasta: The classic way to serve is tossed with your favorite pasta. Top with a sprinkle of grated cheese and crushed pistachio. Save a bit of pasta water to toss with the pasta to loosen the sauce if needed.
- Pasta Salad: Use Pistachio Pesto in my cold 5-ingredient Pesto Pasta Salad.
- Gnocchi: One of my favorite ways to use pesto is with gnocchi. Toss it with my Ricotta Gnocchi for a delicious meal.
- Caprese Salad: drizzle the pesto on top of sliced tomatoes and mozzarella to add flavor in place of the traditional basil leaves.
- Appetizer Skewers: spoon a bit of pistachio pesto on top of these Pesto Tortellini Skewers.
- Salad Dressing: mix the pesto with red wine vinegar to make a simple and delicious salad dressing.
How to Store Leftover Pesto
To store leftover pesto, transfer it to an airtight container and smooth the top with a spoon. Pour a thin layer of olive oil over the surface to prevent browning, then seal and refrigerate for up to 5 days.
For longer storage, freeze pesto in ice cube trays, then transfer the frozen cubes to a freezer-safe bag and keep them in the freezer for up to 3 months.
More Classic Italian Dishes
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Pistachio Pesto
Equipment
- food processor with blade attachment
Ingredients
- ½ cup shelled pistachios (salted or unsalted)
- ½ cup Parmigiano Reggiano cheese (2 ounces)
- 3 garlic cloves
- ½ teaspoon kosher salt
- 2 cups basil leaves (about a bunch of basil)
- ½ cup extra virgin olive oil
- 1 teaspoon lemon juice
- black pepper and salt to taste
Instructions
- In a food processor fitted with a blade attachment, add in the shelled pistachios, cheese, garlic, and ½ teaspoon kosher salt, then top off with the fresh basil leaves. Process the mixture until very finely chopped.
- With the food processor running, slowly pour in the the lemon juice then olive oil through the feed tube. Process until the mixture comes together and is full combined. Taste for seasonings.
- Use immediately or cover and refrigerate for up to a week.
Notes
- To store leftover pesto, transfer it to an airtight container and smooth the top with a spoon. Pour a thin layer of olive oil over the surface to prevent browning, then seal and refrigerate for up to 5 days.
- For longer storage, freeze pesto in ice cube trays, then transfer the frozen cubes to a freezer-safe bag and keep them in the freezer for up to 3 months.
This was simple to make and delicious to eat!
Thank you, MaryBeth. So happy to hear you enjoyed it 🙂