This pistachio pesto is a bright, zippy, and versatile sauce that can be served on anything from pasta and pizza to sandwiches and grilled vegetables. All you need are 6 simple ingredients and 5 minutes in a food processor, and you've got a delicious condiment that's naturally gluten-free and vegan/dairy-free.
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Pesto is hands-down my favorite condiment, whether it's made with walnuts, like this pea pesto, or spinach, like this spinach pasta sauce. There's so many variations on pesto, but this pistachio pesto just might be my new favorite way to make pesto.
The roasted pistachios add a nutty sweetness to the robust flavors of basil, lemon, and garlic. And fresh parsley adds more subtle herby flavor that goes so well with the basil and pistachios.
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⭐️ Why This Pistachio Pesto is the Best
- Bright, fresh, zingy, nutty, lemony, and herby sauce
- Quick and easy condiment that's ready in 5 minutes
- Versatile sauce that's delicious on pasta, sandwiches, your favorite protein, potatoes, pizza, or grilled vegetables
- 6 simple ingredients
🌿 Ingredient Notes
- Shelled & roasted pistachios - You can use salted or unsalted pistachios, but you will need to double the amount of salt if you use unsalted pistachios.
- Fresh basil leaves - The leaves should be dark green and very aromatic.
- Fresh parsley leaves and small stems - You can use flat-leaf Italian parsley or curly parsley.
- Garlic - Since this is a simple sauce, I recommend using fresh garlic to get the best flavor.
- Lemon - You will need 1 whole lemon for the zest and juice.
- Extra-virgin olive oil - Use a high-quality olive oil with lots of fruity notes for the best flavor.
📝 Variations & Substitutions
- Add cheese. I love this pesto as-is, but you could add ¼ cup shredded Parmesan cheese to really amp up the umami flavor. If you want to keep the pesto vegan/dairy-free, add nutritional yeast in place of Parmesan.
- Thin it out. If you want a thinner pesto to use as a salad dressing, add 1-2 tablespoons of water and blend in the food processor.
🔪 How to Make Pistachio Pesto
In a food processor (or blender), pulse the pistachios until they're chopped into small pieces.
Add the basil, parsley, garlic, lemon zest, lemon juice, salt, and black pepper, and pulse again until the mixture looks like coarse meal, stopping once to scrape down the sides of the bowl.
With the food processor running, slowly pour in the olive oil. Continue blending until the mixture looks well combined (there will still be finely chopped pieces of pistachios in your pesto), about 1 minute. Season to taste, adding more salt as needed.
Serve immediately, or cover with plastic wrap so that it's touching the pesto (this will prevent it from turning brown), and store in the fridge for up to 4 days.
👩🏼🍳 Expert Tips
- Storage: Cover with plastic wrap and press down so that it touches the pesto. This will prevent browning. Store in the refrigerator for up to 4 days.
- How to freeze: Transfer pesto to a quart-sized freezer bag. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Season to taste. If you're using unsalted pistachios, you will need to add more salt than ¼ teaspoon. Taste the prepared pesto, and salt it to your liking.
🍽 How to Serve Pistachio Pesto
Pesto is such a versatile sauce/dip/condiment, and there are countless ways to serve it. Here are a few suggestions:
- Toss it with pasta or use it in my summer tortellini salad
- Drizzle it over any protein, including fish
- Use it in place of marinara sauce on pizza
- Spread it on your favorite sandwich for a garlicky bite
- Drizzle it on roasted vegetables or potatoes
- Use it as a dipping sauce for vegetarian fritters
🥄 More Sauce Recipes
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Pistachio Pesto
Equipment
- Food processor
Ingredients
- ⅓ cup shelled & roasted pistachios (unsalted or salted)
- 1 cup fresh basil leaves
- 1 cup fresh parsley leaves and small stems
- 3 medium garlic cloves
- 1 lemon, zested and juiced (about 3 Tablespoons)
- ¼ teaspoon sea salt
- pinch of black pepper
- ⅓ cup extra-virgin olive oil
Instructions
- In a food processor (or blender), pulse the pistachios until they're chopped into small pieces.
- Add the basil, parsley, garlic, lemon zest, lemon juice, salt, and black pepper, and pulse again until the mixture looks like coarse meal, stopping once to scrape down the sides of the bowl.
- With the food processor running, slowly pour in the olive oil. Continue blending until the mixture looks well combined (there will still be finely chopped pieces of pistachios in your pesto), about 1 minute. Season to taste, adding more salt as needed.
- Serve immediately, or cover with plastic wrap so that it's touching the pesto (this will prevent it from turning brown), and store in the fridge for up to 4 days.
Video
Notes
- Storage: Cover with plastic wrap and press down so that it touches the pesto. This will prevent browning. Store in the refrigerator for up to 4 days.
- How to freeze: Transfer pesto to a quart-sized freezer bag. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Season to taste. If you're using unsalted pistachios, you will need to add more salt than ¼ teaspoon. Taste the prepared pesto, and salt it to your liking.
Patti
I mean, what could be better?!
MaryAnne
I know, right?! I could eat this by the bowlful!