A delicious and simple recipe, this Pistachio Pesto is a twist on the traditional basil pesto by using pistachios instead of pine nuts.
In my humble opinion, vibrant homemade pesto made using fresh herbs is a thing of beauty that tastes so much better than the store-bought version.
My prediction is that once you taste the difference as well as see how easy it is to make you won't go back!
This pistachio pesto recipe is made using the classic green pesto flavours of basil leaves, parmesan and garlic with olive oil and comes together in just 5 minutes.
Table of Contents
Why you will love this pistachio pesto recipe
- Easy recipe with minimal prep time.
- Quick - done in 5 minutes or less.
- The flavour of homemade pesto beats store-bought hands down!
What you need to make this recipe
*Please see the recipe card below for exact ingredient quantities and detailed instructions
- fresh basil leaves
- parmesan cheese
- pistachios
- fresh garlic cloves
- olive oil
- fresh lemon juice
- salt
*Please see the recipe card below for exact ingredient quantities and detailed instructions
How to make pistachio pesto
- Using a food processor, first chop the garlic.
- Then add the parmesan cheese and process until shredded.
- Add basil and pistachios and process until finely chopped.
- Add olive oil and process again, then finally add lemon juice and salt.
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Top tips for the best result
- Removing the centre core from the garlic cloves will make your garlic (and, in turn, your pesto) more mellow and less harsh. It's important for this kind of recipe where the garlic remains raw.
Storage
Put finished pistachio pesto into an airtight container, smooth out the top of the pesto and pour a thick layer of olive oil on top of the pesto then pop in the fridge with the lid on for 2 - 3 weeks.
The layer of oil will help keep the pesto fresh and stop it from oxidising.
Serving suggestions
- Use it as a base for your next homemade pizza - so good!
- Add a little extra olive oil to make a pesto sauce drizzle for roast vegetables.
- Use it to make salad dressing.
- Make pesto pasta.
- Use it to dress a cold pasta salad.
Other pesto variations
- Pesto Rosso is a sun-dried tomato pesto made with almonds.
- Green Basil Pesto made with cashews.
Other recipes you may enjoy
Lemon Butter Pasta - a quick and simple weeknight dish that uses fresh lemon zest and juice, plus plenty of black pepper then finished off with parsley.
Best Ever Chicken Sandwiches - full of yummy things like chopped walnuts, dijon mustard and green onions these chicken salad sandwiches taste like they came from a deli!
Slow Cooker Roast Lamb - this recipe is my way of having a roast dinner in the freezer!
📖 Recipe
Pistachio Pesto
Ingredients
- 1½ cups fresh basil leaves firmly packed
- 2 garlic cloves cores removed (see my notes)
- 50 g parmesan cheese (no need to grate)
- ¼ cup pistachios (shelled and unsalted)
- ¼ cup olive oil
- 1 teaspoon lemon juice to taste
- ¼ teaspoon cooking salt to taste
Watch me make this recipe
Instructions
- To a food processor, add the garlic cloves and process to finely chop.2 garlic cloves
- Then add in the parmesan cheese and process until shredded.50 g parmesan cheese
- Add basil leaves and pistachios and process until finely chopped.1½ cups fresh basil leaves¼ cup pistachios (shelled and unsalted)
- Add olive oil and process until smooth and creamy, scraping down the sides if needed.¼ cup olive oil
- Add lemon juice and salt, adjusting to taste as needed.1 teaspoon lemon juice¼ teaspoon cooking salt
Notes
- Removing the centre core from the garlic cloves will make your garlic more mellow and less harsh. It's important for this kind of recipe where the garlic remains raw. My recipe for Pesto Butter has more information.
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This recipe has converted me to home made pesto, I'm not going back to the jarred one again! Thanks for sharing.
That's great, John!