Pistachio Pesto (aka Pesto di Pistacchio in Italy) is the nutty, creamy twist on classic pesto you didn’t know you needed. With its rich flavour and vibrant colour, it’s perfect for tossing with pasta, spreading on sandwiches, or just eating straight off the spoon!
I can’t believe that this pistachio pesto recipe is the first ever recipe for pesto I’m publishing to the blog. Well, I mean, with a self-proclaimed pesto-hating boyfriend, I guess I can believe it. You see, there are certain foods that my grown-man-of-a-boyfriend claims to absolutely swear up and down he hates. Pork (but devours it every time I put it in front of him). Cauliflower (definitely does NOT hate cauliflower). And pesto.
So, being the one that does most of the cooking around here (and has for the last decade…..), pesto has kinda sorta been off limits in my own mind. But why?! I should know better! Does this grown-man-of-a-boyfriend-of-mine ACTUALLY hate pesto? Orrrrr…. did he utter the words ” I’m a pesto guy now” after JUST. ONE. BITE of this pistachio version?!
Spoiler alert: HE DID. I mean, I knew pistachio pesto was good, but I didn’t realize it had the power to change a man’s mind good. Now I’m just waiting for him to ask for it on EVERYTHING (because I have yet to find something it doesn’t take to the next level!). Next, he’ll be putting it on his scrambled eggs, slathering it on his sandwiches, and maybe even adding it to his morning coffee—who knows?! I’m just happy to have a pesto convert!
In all seriousness though, the Italians outdid themselves yet again with this one (shocker?). Pesto di pistachhio has got that rich, nutty flavour that works with pretty much anything, making it a perfect go-to for adding some extra oomph to your meals. Whether you toss it with pasta, drizzle it on veggies, or spread it on toast, you’re going to want to keep a jar in the fridge at all times… even if you’re surrounded by so-called pesto-haters!
WHAT YOU’LL NEED TO MAKE PISTACHIO PESTO FROM SCRATCH
This pistachio pesto is a vibrant, nutty twist on the classic Italian favourite. Made with simple ingredients that come together to create a creamy, flavourful sauce, it’s perfect for pasta, sandwiches, or even a quick dip. With its rich, fresh flavours, this pesto is sure to elevate any dish! Here’s what you’ll need to make it in a little bit more detail:
- Pistachios: The star of this pesto! Pistachios give the sauce a nutty flavour with a slight creaminess and are a perfect alternative to traditional pine nuts. They add both richness and texture to the pesto.
- Fresh Basil: Brings that classic herby flavour that makes pesto so special. It adds a refreshing, aromatic taste that balances out the richness of the pistachios and olive oil. Fresh basil is key here—dried basil just won’t do!
- Parmesan Cheese: Adds a salty, umami kick and a little creaminess. It brings the flavours of the pesto together and gives it that signature cheesy bite we all love. You can use Pecorino Romano for a sharper flavour, if you prefer!
- Garlic: A couple of cloves of garlic provide depth and a little heat. You can adjust the garlic to your taste, but it adds that perfect kick that rounds out the flavour profile. Fresh garlic works best in this pesto di pistacchio recipe. However, you can use garlic powder in a pinch. If you’re swapping, start with 1/2 teaspoon of garlic powder instead of the 1 fresh clove and taste as you go—it’s more concentrated than fresh garlic.
- Olive Oil: The liquid base of the pesto, helping to bind everything together into a smooth sauce. It also gives the pesto a nice, smooth texture and a fruity, peppery flavour that complements the nuts and herbs. As always, good quality and exra virgin work best. And since this is a classic Italian recipe with few ingredients, I wouldn’t recommend using a different kind of oil in its place.
- Lemon Juice: Adds a bit of acidity to balance the richness of the pesto. It brightens up the whole dish and enhances the flavours of the basil and pistachios.
- Salt and Pepper: A pinch of salt and freshly cracked black pepper are essential to bring out all the flavours. Season to taste to make sure the pesto is perfectly balanced.
HOW TO MAKE HOMEMADE PESTO WITH PISTACHIOS (KEY TIPS)
You can find full instructions for how to make this quick and easy pistachio pesto in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh ingredients. The quality of your basil and pistachios makes a big difference. Go for fresh, vibrant basil and unsalted, raw pistachios (or roasted if you like a richer flavour). Fresh basil gives the pesto that vibrant green colour and aromatic kick.
- Toast the pistachios. Although optional, toasting the pistachios in a dry pan for just a few minutes can enhance their flavour, making them nuttier and more fragrant. But keep an eye on them and be careful not to burn them!
- Use a food processor for easy blending. A food processor is your best friend when it comes to making pesto! It makes the process super easy and quick. Just pulse the ingredients a few times before gradually adding olive oil to achieve the perfect consistency. It ensures that the pistachios and basil are finely chopped without over-blending. EXTRA TIP: For an even smoother result, you can scrape down the sides halfway through!
- Don’t overprocess. When blending the ingredients, don’t overprocess it into a completely smooth paste. Pesto traditionally has a bit of texture, so leave it slightly chunky for that rustic, authentic feel.
- Adjust olive oil gradually. Add the olive oil gradually while blending to control the consistency. You want the pesto to be thick and spreadable, but not too runny. If it’s too thick, add more olive oil or a little reserved pasta water to thin it out.
- Season to taste. Taste your pesto as you go! You might need a bit more salt or lemon juice to balance the richness of the pistachios. Every batch of pesto can be slightly different, depending on the basil and pistachios, so don’t be afraid to adjust!
- Store properly. To store your pesto, place it in an airtight container and cover the surface with a thin layer of olive oil to help prevent browning. It can stay fresh for about 3-4 days in the fridge. You can also freeze it for up to 3 months—just make sure to freeze in portions for easy use!
- Pair with the right dishes. Pistachio pesto is incredibly versatile! Try it with pasta, zucchini noodles, grilled meats, or even as a spread for sandwiches. It also pairs perfectly with cheese boards and as a dip for keto-friendly crackers!
FREQUENTLY ASKED QUESTIONS
Yes, pistachios are a fantastic choice for pesto! They add a rich, nutty flavour that pairs beautifully with the fresh basil and Parmesan. While traditional pesto calls for pine nuts, pistachios offer a unique twist, making the pesto even creamier and more flavourful. They also provide a subtle sweetness and a bit of crunch, giving the sauce an interesting texture. Plus, pistachios are packed with healthy fats and nutrients, making this pesto not only delicious but also a nutritious option!
Yes, pistachios are generally considered healthier than pine nuts in some aspects. Pistachios are packed with fiber, protein, and heart-healthy fats, making them a great option for supporting a balanced diet. They also provide a higher amount of vitamin B6, which is important for brain health, and contain more antioxidants than pine nuts. Additionally, pistachios are lower in calories compared to pine nuts, which makes them a lighter option if you’re watching your calorie intake. While both nuts offer a range of health benefits, pistachios have the edge when it comes to offering a broader range of nutrients.
Yes, pistachio pesto does taste different from traditional pesto. While it still has the same base of fresh basil, garlic, and Parmesan, the pistachios bring a unique flavour profile. They add a nutty, slightly sweet, and creamy richness that’s more subtle than the more traditional pine nuts. The earthiness of pistachios also enhances the pesto, giving it a deeper, slightly sweeter flavour. PRO TIP: Toast the pistachios for a few minutes in a dry pan beforehand for an extra boost of flavour!
Pistachio pesto pairs wonderfully with a variety of dishes, making it a versatile addition to any meal. It’s fantastic with pasta, especially shapes like gnocchi, fusilli, or penne, where the pesto can cling to the curves and grooves. It also complements grilled chicken, fish, or roasted vegetables, adding a rich, nutty twist.
For a lighter option, toss it with zucchini noodles or spread it on sandwiches and wraps for an extra layer of flavour. Cheese boards and crackers also pair beautifully with this creamy pesto, while it’s equally great as a dip for vegetable sticks or drizzled over pizza. With its rich texture and flavour, pistachio pesto elevates nearly any dish!
Pistachio pesto typically has a shelf life of about 3-4 days when stored in the fridge. To maximize freshness, be sure to keep it in an airtight container and cover the surface with a thin layer of olive oil to help prevent browning. If you want to keep it longer, you can easily freeze pistachio pesto for up to 3 months. Simply portion it into freezer-safe containers or ice cube trays for easy use later. When you’re ready to use it, just thaw in the fridge or at room temperature and give it a good stir before serving.
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PISTACHIO PESTO
Ingredients
- ½ cup Pistachios shelled and unsalted
- 2 cups Fresh Basil Leaves loosely packed
- ¼ cup Parmesan Cheese grated
- 1 Clove Garlic (or ½ tsp garlic powder for a milder taste)
- 1 tbsp Lemon Juice
- ½ tsp Salt adjust to taste
- ¼ tsp Black Pepper
- ⅓ cup Extra Virgin Olive Oil (or more for a thinner consistency)
Instructions
- (Optional but HIGHLY recommended!): Lightly toast pistachios in a dry pan over medium heat for 2-3 minutes, stirring frequently. Let cool.
- In a food processor, add the pistachios, basil, Parmesan, garlic, lemon juice, salt, and pepper.
- Blend until finely chopped.
- With the food processor running, slowly pour in the olive oil until the pesto reaches your desired consistency. Need more zing? Add extra lemon. Want it richer? More Parmesan! Use immediately as a dip, spread, pasta or pizza sauce, or a protein topper or store/freeze for later!
Video
Notes
Nutrition
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