How To Make Pistachio Pesto

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.

– shelled & roasted pistachios  – fresh basil leaves – fresh parsley leaves and small stems – garlic cloves – lemon, zested and juiced  – sea salt – black pepper – extra-virgin olive oil

Ingredients Needed

In a food processor (or blender), pulse the pistachios until they're chopped into small pieces.

Recipe Instructions

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.

Recipe Instructions

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 1minute. Season to taste, adding more salt as needed.

Recipe Instructions

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.

Recipe Instructions

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.

Expert Tips


I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox!