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Pistachio pesto made with pistachios, basil, parmigiano-reggiano, garlic, kosher salt, and olive oil.
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5 from 1 vote

Pistachio Pesto

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.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, Sauce
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Servings: 1.5 cups, approximately
Calories: 1453kcal
Author: Kathleen Higashiyama

Equipment

Ingredients

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

Storage
  • 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.
Top Tips
  • 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. 
  • 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.

Nutrition

Calories: 1453kcal | Carbohydrates: 25g | Protein: 30g | Fat: 142g | Saturated Fat: 23g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 93g | Cholesterol: 23mg | Sodium: 542mg | Potassium: 891mg | Fiber: 9g | Sugar: 7g | Vitamin A: 895IU | Vitamin C: 5mg | Calcium: 501mg | Iron: 4mg