Pistachio Pesto is a nutty and earthy alternative to traditional pesto. This versatile sauce elevates any dish it touches, from pasta and pizza to panini and crostini. The best part is that it comes together in just a few minutes with a handful of ingredients.
This herby sauce has a uniquely nutty and delicious flavor from the pistachios. We love it with pancetta pasta, ricotta pizza, gnocchi, chicken pomodoro, or as a caprese sandwich spread. Whenever we make it, we make enough for the whole week for multiple meals.
If you are looking for other tasty pesto recipes, check out our spinach pesto, kale pesto, red pepper pesto, and classic basil pesto.
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Why You'll Love this Pistachio Pesto
- Taste - The mixture of fresh basil leaves, olive oil, cheese, and pistachios is uniquely rich and herby.
- Texture - The sauce is thick and creamy yet light.
- Effort - All you need to do is blend the ingredients in the food processor.
- Time - It takes just 5 minutes to whip up.
Key Ingredients for Pistachio Pesto
- Raw pistachios - Raw pistachios have a nutty and earthy sweetness.
- Fresh basil - Basil provides the signature herby freshness to the pesto sauce.
- Parmigiano-Reggiano - Grated Parmigiano-Reggiano adds a nutty sharpness.
- Garlic cloves - Garlic cloves add the quintessential aroma.
- Extra virgin olive oil - Olive oil is an emulsifier that brings the sauce together.
See recipe card for quantities.
Substitutions
- Roasted Pistachios - Use roasted pistachios for a toastier flavor.
- Nut-free pesto - If you are allergic to nuts or just want to keep fat calories down, you can omit the nuts, or use sunflower seeds instead.
- Parmesan Cheese - You can use grated parmesan cheese if you don't have Parmigiano-Reggiano.
- Pecorino Romano - Use half parmigiano-reggiano and half pecorino for a sharp and tangy addition.
Variations
- Heat - Add a ½ teaspoon or less of dried red pepper flakes to imbue heat.
- Lemon - Add lemon juice or lemon zest when you add the olive oil for a bright and citrusy twist.
- Herbs - Use half basil and have Italian parsley for a peppery flavor.
How to Make Pistachio Pesto
- Blend ingredients - In a food processor, add pistachios, basil, parmigiano-reggiano, and garlic, and pulse until it forms a crumbly texture. (Photo 1 and 2)
- Add olive oil and season - Stream the olive oil into the food processor while pulsing until it reaches the desired consistency. Add more olive oil if you prefer a thinner pesto. Salt to taste. (Photo 3 and 4)
- Enjoy - Use in pasta, as a spread for crostini or panini, on protein, and more. (Photo 5)
Pro tip - Control the thickness of the pesto - In order to make it thinner, add more olive oil. If you want to make it thicker, add more cheese and basil.
Storage
Refrigerate pistachio pesto in an air-tight container for up to 5 days. Add a thin layer of olive oil to seal out the air and prevent the sauce from oxidizing and turning brown. You can also freeze the pesto in a freezer safe container for up to 3 months. When you are ready to enjoy it, let it thaw then enjoy!
Top Tips
- Use fresh pistachios. Fresh pistachios have the best flavor.
- Do not use iodized table salt. This will give the pesto a metallic taste. Use kosher salt or sea salt instead.
- Use a baking spatula to scrape all of the pesto from the food processor and eliminate food waste.
- If you store and refrigerate the pesto, mix it again before using it. The ingredients can separate while stored in the refrigerator.
- For extra rich and nutty flavor, toast the pistachios before you put them in the food processor.
FAQs
Pistachios have a richer flavor then most other nuts. Pistachios are also a good source of protein, fiber, and antioxidants.
Yes! While it can be tempting to go with store-bought pesto, homemade pesto is tastier and only takes 5 minutes to make!
Pesto can become bitter if it is mixed in the food processor too long. The olive oil contains bitter tasting polyphenols, which can come out if over processed.
We like to use raw shelled pistachios because they retain their natural oils and give the pesto oil extra rich flavor.
Related Pesto Recipes
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📖 Recipe
Pistachio Pesto
Equipment
- 1 knife
Ingredients
- 1 cup raw pistachios
- ½ cup fresh basil
- ½ cup grated parmigiano-reggiano or 1.5 oz ungrated parmigiano-reggiano
- 1 garlic clove
- â…” cup olive oil plus more if necessary
- kosher salt to taste
Instructions
- Blend ingredients - In a food processor, add pistachios, basil, parmigiano-reggiano, and garlic, and pulse until it forms a crumbly texture. Stream the olive oil into the food processor while pulsing until it reaches the desired consistency. Add more olive oil if you prefer a thinner pesto. Salt to taste. Use in pasta, as a spread for crostini or panini, on protein, and more.1 cup raw pistachios, ½ cup fresh basil, ½ cup grated parmigiano-reggiano, 1 garlic clove, ⅔ cup olive oil, kosher salt to taste
Notes
- Refrigerate leftover pistachio pesto in an air-tight container for up to 5 days. Add a thin layer of olive oil to seal out the air and prevent the sauce from oxidizing and turning brown. You can also freeze the pesto in a freezer safe container for up to 3 months. When you are ready to enjoy it, just let it thaw in the fridge or at room temperature.
- Control the thickness of the pesto - If you want to make it thinner, add more olive oil. If you want to make it thicker, add more cheese and basil.
- Use fresh pistachios for the best flavor.
- Do not use iodized table salt or the pesto a metallic taste. Use kosher salt or sea salt instead.Â
- Use a baking spatula to scrape pesto from the food processor and eliminate food waste.
- If you store and refrigerate the pesto, be sure to mix it again before using it. The ingredients can separate while stored in the refrigerator.
- For extra rich and nutty flavor, roast the pistachios before you put them in the food processor.
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