Pistachio Pesto

This 5-minute pistachio pesto is a great alternative to your classic basil pesto with pine nuts. Pistachios offers some extra crunchiness, with a mild and slightly sweet flavor. Use this pesto with pasta, in salads or on toasts!

Homemade pesto tastes so much better than a store-bought jar, and is so easy too make! All you need is a handful of ingredients, a food processor, and just a few minutes ahead of you. Everyone can do it, really.

In this version, I replaced the pine nuts used in the original basil pesto with some pistachios. The result is a little crunchier with an additional touch of sweetness. Not only this pistachio pesto makes a perfect pasta sauce, but it also works as a subtle dressing in a sweet and savory salad.

4 reasons to make pistachio pesto

• Tastes better than any store-bought pesto ✔
• Only 5 minutes preparation ✔
• A great alternative to the classic pesto ✔
• Can be served warm or cold ✔

How to make pistachio pesto?

If you’ve made pesto before, this version with pistachios is equally easy to make. The recipe comes together in 4 easy steps:

1. Start with pulsing the pistachios and garlic in a food processor. Pulse a few times, until chopped, but with still some texture to it.
2. Add the fresh basil leaves and pulse a few more times, making sure you do not blend them (or they will taste… bland!).
3. Then, slowly stream in the olive oil, and process until smooth.
4. Gently stir in the grated parmesan cheese, season with salt and pepper, and your pesto is ready to use!

Which pistachios should I use to make this pesto?

You can find raw pistachios, toasted pistachios, toasted and lightly salted, toasted and lightly sweetened… Which ones should you use for a pistachio pesto? I recommend using toasted and lightly salted pistachios for best flavors.

For homemade toasted and lightly salted pistachios, toast raw pistachios in a non-stick frying pan with no oil and a pinch of salt for a couple of minutes, shaking the pan often to prevent from burning. Easy!

How to use this pistachio pesto?

There are so many ways to use pesto in your recipes! Here are just a few ideas you may consider:

• With pasta, of course! Here’s my pistachio pesto pasta recipe with burrata cheese!
• Use it in your favorite salad! I love it with sweet and savory salads, such as this strawberry burrata salad or this mango burrata salad, but it does work with almost any salad recipe.
• Add it to your quiches, such as this pesto zucchini goat cheese quiche, or drizzle a little pesto over a savory cheesecake tart.
• Pesto also works well with roasted veggies, such as smashed potatoes with burrata or quinoa with roasted squash.
• Add some pesto to your sandwiches, such as this caprese croissant breakfast sandwich.

More pesto and pasta sauce recipe ideas:

• Roasted Red Pepper Cashew Sauce
• Vegan Lentil Bolognese
• Almond Basil Pesto
• Roasted Beet Pesto

Pistachio Pesto

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• Author: Delphine Fortin
• Prep Time: 5 mins
• Total Time: 5 minutes
• Yield: 1 jar 1x
• Category: Savory
• Diet: Vegetarian

This 5-minute pistachio pesto is a great alternative to your classic basil pesto with pine nuts. Pistachios offers some extra crunchiness, with a mild and slightly sweet flavor. Use this pesto with pasta, in salads or on toasts!

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Ingredients

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• ¼ cup (40g) pistachios, toasted and lightly salted* (+ extra for serving)
• 1 garlic clove, minced
• 2 cups (500 ml) fresh basil, packed (+ extra for serving)
• ⅓ cup (80 ml) extra-virgin olive oil
• ¼ cup (25g) parmesan cheese, grated
• Salt and freshly ground black pepper, to taste

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Instructions

1. Add pistachio and garlic to a food processor. Pulse a few times, until chopped, scraping down the sides of the bowl as needed.
2. Add the fresh basil an pulse a few more times, until finely chopped.
3. Stream in the olive oil and process until smooth.
4. Open the food processor, remove the blade, and stir in the grated parmesan cheese. Season with salt and pepper. Taste and adjust seasoning as needed. Enjoy!

Notes

* I chose ready-to-use toasted and lightly salted pistachio in this recipe. If you use raw pistachio, you can toast them in a non-stick frying pan with no oil and a pinch of salt for a couple of minutes, shaking the pan often to prevent from burning.

Dips, Nuts, Vegetarian, Year Round

Did you make this recipe?

Lastly, if you make this Pistachio Pesto, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!