This easy pistachio pesto swaps pine nuts for roasted pistachios, giving it a rich, nutty flavor with just a hint of sweetness. Blended with fresh basil, Parmesan, garlic, and olive oil, it’s a quick, versatile sauce that tastes amazing on pasta, sandwiches, or roasted veggies.
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Fresh Basil and Pistachio Pesto Recipe
This Easy Homemade Pesto is a quick 10-minute recipe that is so, so simple to make. It’s a flavorful and fun variation made with pistachios instead of traditional pine nuts and is the perfect way to use all the basil taking over the garden.
I love to use it in my Chicken Pesto Parm or in my Chicken Caprese Sheet Pan Dinner, but it’s great as a pizza and pasta sauce, or just served on some crusty bread. This pesto also freezes beautifully, so you can always have fresh, homemade pesto whenever you want it.
Ingredients
- Pistachios - Raw shelled pistachios work best but you can also use roasted unsalted or salted pistachios, if that's what you have.
- Fresh basil leaves - larger stems removed.
- Fresh garlic - If you like a more pronounced garlic flavor, increase the amount called for in the recipe card.
- Parmesan cheese or pecorino romano - Small chunks or grated
- Salt - I used pink Himalayan salt
- Extra virgin olive oil - use high quality oil for best results
See recipe card for quantities.
Instructions
- Step 1: Add the pistachios, garlic cloves, parmesan, and salt to your food processor.
- Step 2: Pulse several times until everything is chopped. The texture should be coarse and crumbly.
- Step 3: Add the basil leaves and half of the olive oil. Process until thick paste forms.
- Step 4: With the food processor going, slowly pour in the remaining oil to help emulsify.
Recipe Tip
If the pesto looks thick, or if you prefer a thinner pesto, simply add a little more olive oil. Once you transfer it to a jar or container, drizzle a little bit of oil on top to keep the pesto fresh and vibrant green.
How to Store Pesto
Store pesto in an airtight container covered with a thin layer of olive oil for up to 7 days in the fridge. Give it a good stir before serving.
You can also freeze pesto for up to 3 months. Freeze it in small portions using an ice cube tray or small containers. Once frozen, transfer to a freezer safe zip-top bag and keep in the freezer for up to 3 months.
How to Use Homemade Pesto
Pistachio pesto, just like traditional basil pesto, is incredibly versatile and adds a rich, nutty, and herbaceous punch to just about anything. Here are just a few of my favorite ways to use it:
- Spread on pizza or flatbread - Use it as a base sauce for pizza instead of marinara, then add your favorite toppings and bake as usual. So good!
- Toss with pasta - The classic! To make a quick and delicious pesto pasta, cook 12 oz of your favorite pasta (I love spaghetti, fusilli, or penne) in salted water according to package directions until al dente. Reserve about ½ cup of the pasta water before draining. In a large bowl, combine the warm pasta with ½ cup of pistachio pesto and a few tablespoons of the reserved water. Toss until everything is evenly coated and silky. Top with extra grated Parmesan and a squeeze of lemon, if desired.
- Use as a sandwich or wrap spread - Try it in my BLAT sandwich (bacon lettuce avocado tomato) or in this simple Ham And Cheese Wrap. Pesto pairs especially well with grilled chicken, roasted veggies, or fresh mozzarella.
- Stir into grain bowls or salads - Drizzle over quinoa or farro bowls, or use it as a flavorful dressing base by thinning with lemon juice or a splash of vinegar - try it in this Pesto Orzo Salad
- Top or dip roasted vegetables or potatoes - Spoon over Roasted Carrots, Sweet Potatoes, or my Air Fried Sliced Potatoes.
More Tips & Tricks
- Buy pistachios that are already shelled - it will save a ton of time!
- If you don’t have enough basil, you can supplement with spinach, flat leaf parsley, arugula, carrot tops or almost any leafy green herbs.
- If you like a more pronounced garlic flavor, increase the amount to 3-4 cloves.
- Use nutritional yeast or vegan parmesan for a plant-based version.
- Use an appropriate size jar for storing the pesto. You don’t want anything too large that allows excess air in the jar, which will cause oxidation and browning.
- You can also place a small piece of plastic wrap directly on the pesto or cover with a thin layer of oil before covering for storage to decrease oxidation.
FAQ
Most grocery stores carry the Wonderful brand of shelled pistachios. If you can’t find them at your local store, you can also buy them on Amazon or other online stores.
Yes, but be careful not to over-blend. A blender can make the pesto too smooth and oily. Pulse in short bursts and scrape down the sides as needed for a more rustic texture.
Just drizzle in a little more olive oil until it reaches your desired consistency. You can also thin it out with a splash of warm water or lemon juice for a brighter flavor.
Absolutely! Freeze it in small portions using ice cube trays or small containers. Once frozen, transfer the cubes to a zip-top bag or freezer-safe container and keep in the freezer for up to 3 months. Perfect for tossing into pasta or spreading on toast when you're short on time.
Healthy recipes with pesto
Recipe
Pistachio Pesto
Equipment
Ingredients
- ⅔ cup shelled pistachios raw or roasted
- 2 cups fresh basil leaves packed
- 2 cloves garlic see Note 2
- 1.5 oz parmesan cheese or pecorino romano, in small chunks or grated
- 1 teaspoon salt
- ½ cup olive oil extra virgin
Instructions
- Add the pistachios, peeled garlic cloves, Parmesan cheese, and salt to the bowl of a food processor. Pulse a few times until everything is finely chopped. The texture should be coarse and crumbly—you're aiming for small, even pieces, not a smooth paste, and definitely no large chunks of nuts.
- Add basil leaves and half of the olive oil (¼ cup). Process until thick paste forms.
- With the food processor going, slowly pour in the remaining olive oil to help emulsify.
- If the pesto looks very thick, add a little more oil.
- Transfer to a jar, close the lid and store in the fridge until ready to use.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Chad says
Pine nuts are always hard to find and expensive when you do. This swap is perfect for pesto.
Nisha says
So glad to find this recipe of pesto made with pistachios as we are not fond of pine nuts at home, it turned out perfect and made a great combination with the pasta.
Agnieszka says
Awesome, Nisha!
Maggie says
So delicious! My family is already craving it again!
Jacqueline. says
We love pistachio pesto. My hubby is Sicilian and there it's a traditional pasta sauce.
Agnieszka says
❤️
Ashley says
Love this twist on traditional pesto. I used shelled and salted pistachios like you recommended and just omitted the extra salt. Worked like a dream!
Krystle Smith says
This is a total game-changer! The roasted pistachios add a rich nutty depth, something I didn't even know I was missing.