PISTACHIO PESTO

This pistachio pesto is everything I love about classic pesto but with a nutty, slightly sweet flavor from pistachios. The fresh basil, parmesan, and garlic blend together beautifully, creating a pesto that’s bold, vibrant, and packed with flavor.

Weekend dinners at my Italian grandmother’s house were always my favorite. She taught me so much about Italian cooking, and her homemade pesto was one of the first recipes I fell in love with. But she had a special pistachio pesto and I couldn’t believe she had been holding out on this one! Here’s the secret – don’t toast the pistachios! Keeping them raw preserves their delicate, buttery flavor, making this pesto even better.

She always had fresh basil grown and ready, just waiting to be turned into pesto. As a kid, this was my foodie dream coming true. Now, I’ve put my own lightened-up spin on this pistachio pesto, and I can’t wait for you to try it! You can drizzle it over lentils, toss it with high-fiber pasta, or pair it with juicy tomatoes for a fresh and flavorful combination. Try it with our cottage cheese Caprese bowl for a delicious, healthy dish.

Why You Will Love This Pistachio Pesto Recipe

• Easy: This recipe is easy to make with simple ingredients and comes together quickly.
• Flavorful: Pistachios add a rich, nutty depth of flavor!
• Blend: Simply blend all the ingredients, it’s that simple!
• Versatile: It’s perfect for making pistachio pesto pasta, toast, and sandwiches. Or, drizzle it over fresh sliced tomatoes, roasted vegetables, or grilled meat.
• Healthy: This recipe is lightened up, only one tablespoon of olive oil is needed.

What Is Pistachio Pesto?

Pistachio pesto is a flavorful take on traditional pesto, made by swapping pine nuts for pistachios. This simple swap adds a rich, nutty depth that pairs beautifully with fresh basil, garlic, parmesan cheese, olive oil, and a hint of lemon.

Ingredients Needed

• Fresh Basil: The base of the pesto is fresh basil leaves.
• Pistachios: Are essential for this delicious pistachio pesto recipe! They add incredible flavor! Use unsalted shelled pistachios.
• Olive Oil: Just a tablespoon of olive oil to bring the pesto together.
• Lemon: A touch of fresh lemon juice to enhance the flavor.
• Garlic: One garlic clove for added flavor.
• Parmesan: Use grated parmesan cheese, Pecorino Romano, or a blend of both.
• Cold Water: To thin out the pesto into the perfect consistency.
• Salt: To enhance the flavor.

Find the full measurements in the recipe card below.

Substitutions & Variations

• Pistachios To Use: Use unsalted pistachios with no shells. If your pistachios have shells, remove them. Or, if your pistachios are salted, omit the salt from this recipe.
• Cheese: You can use grated parmesan cheese, Pecorino Romano, or a blend of both cheeses.
• Dairy-Free Option: To make this pistachio pesto sauce dairy-free and vegan, replace the cheese with 3 tablespoons of nutritional yeast.
• Pistachios Substitution: If you don’t have pistachios, you can use walnuts. Or, try our classic homemade pesto with pine nuts.

How To Make Pistachio Pesto

Step 1: Add the unsalted pistachios (no shells) to a blender and lightly blend.

Step 2: Wash and dry the fresh basil. Next, remove the stems from the fresh basil, only use the leaves.

Step 3: Add the fresh basil leaves to the blender. Then, add the olive oil, fresh lemon juice, crushed garlic, grated parmesan cheese, cold water, and salt.

Step 4: Thoroughly blend the ingredients until smooth.

Serving Suggestions

There are so many ways to serve this pistachio pesto! Here are some delicious ideas.

• Sandwiches: Spread some of this pesto on toast, wraps, and sandwiches.
• Pasta: Make pistachio pesto pasta with your favorite pasta or pasta alternative.
• Pizza: This pesto makes for a great pizza sauce! You can add it to our cottage cheese pizza crust for a delicious, high-protein pizza!
• Scrambled Eggs: Add pistachio pesto to cottage cheese scrambled eggs for a burst of delicious flavor.
• Meatballs: Use this pistachio pesto to make our turkey pesto meatballs recipe!

Expert Tips

• Lightly Blend Pistachios First: This ensures they break down evenly before adding the other ingredients. However, make sure not to over-blend, or it will turn into pistachio butter.
• Only Use Basil Leaves: Stems can be bitter and affect the texture.
• Fresh Basil: Make sure to use fresh basil leaves for the best flavor.
• Blend Until Smooth: For a smooth and creamy pesto, blend long enough to fully incorporate all ingredients. Use a blender or food processor.
• Adjust The Consistency: If your pesto is too thick, add a splash of water or more olive oil.
• Balance Flavors: Taste and adjust the salt as needed. You can add an additional 1/8 teaspoon of salt if preferred, depending on taste.

Storage Instructions

Store leftover pistachio pesto in an airtight container in the refrigerator for 2-3 days. To help prevent browning, drizzle a thin layer of olive oil over top.

Frequently Asked Questions

Can You Freeze Pistachio Pesto?

Yes, you can freeze this pistachio pesto for longer storage! We like to freeze it in an ice cube tray for easy portioning. Once frozen, transfer the frozen pesto cubes to a freezer bag for up to 3 months.

How Can I Adjust The Consistency?

If your pesto is too thick, add a little more olive oil or water and blend again until the desired consistency is reached.

Can You Substitute Pistachios For Pine Nuts In Pesto?

Yes, you can absolutely substitute pistachios for pine nuts when making pesto. This delicious pesto recipe uses pistachios, which add a rich and nutty flavor.

How Long Does Pistachio Pesto Last?

This homemade pistachio pesto is best enjoyed within 3 days of making it. Store it in an airtight container in the refrigerator.

More Recipes To Try Next!

• Homemade Healthy Pesto Recipe
• Healthy Baked Eggplant Parmesan
• Marry Me Chicken Pasta
• Roasted Tomato Sauce
• Caprese Salad Recipe

If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.