This pistachio pesto (aka basil pistachio pesto) is my go-to when I want a pesto that tastes bold and bright, not oily or one-note. The trick is pulsing the pistachios first so you get a little texture, then blending the herbs just until they're chopped - this keeps the flavor fresh and the color vibrant.
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There's so many variations on pesto, but this pistachio basil pesto just might be my new favorite way to make it.
Roasted pistachios bring natural sweetness, while lemon zest & juice brighten everything up. I also use parsley alongside basil for a cleaner, greener finish; I'll show you how to adjust it to your exact "garlicky vs. mellow" preference!
Serve it with my warm roasted vegetable salad for a hearty vegetarian meal.
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⭐️ Why You'll Love This Basil Pistachio Pesto
- Better texture: pistachios are pulsed first, so it's creamy with little nutty bits (not baby-food smooth).
- Brighter flavor: lemon zest & juice keeps it zippy and balances the richness of the oil and nuts.
- Herb-forward, not bitter: basil & parsley gives it a fresher finish and helps it stay greener.
- Flexible for every eater: delicious dairy-free as written, with an easy Parmesan or nutritional yeast add-in.
🌿 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 one 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.
📝 Pesto 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.
🔪 How to Make Dairy-Free Pistachio Pesto
*See recipe card below for a printable version.
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 for Pistachio Basil Pesto Success
- Storage: cover with plastic wrap and press down so that it touches the pesto, or drizzle a thin layer of olive oil on top; this will prevent browning. Store in the refrigerator for up to 4 days.
- Keep it green: pulse pistachios/garlic first; add herbs next and blend just until chopped (over-blending heats the herbs and dulls the flavor/color).
- Freeze smarter: freeze in ice cube trays, then transfer them to a freezer bag so you can thaw the amount you need.
🍽 How to Use 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
❓Frequently Asked Questions
Yes, you can swap in arugula, spinach, or more parsley, but the flavor will be milder.
Add 1-2 tablespoons of pasta water or olive oil until it's your preferred consistency.
🥄 More Sauce Recipes
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Pistachio Pesto Recipe
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, or drizzle a thin layer of olive oil on top; this will prevent browning. Store in the refrigerator for up to 4 days.
- Keep it green: pulse pistachios/garlic first; add herbs next and blend just until chopped (over-blending heats the herbs and dulls the flavor/color).
- Freeze smarter: freeze in ice cube trays, then transfer them to a freezer bag so you can thaw the amount you need.
Patti says
I mean, what could be better?!
MaryAnne says
I know, right?! I could eat this by the bowlful!