Pistachio Pesto

A bright, nutty twist on classic pesto that’s quick, fresh, and endlessly versatile, this pistachio pesto is a fresh spin on the Italian classic, swapping pine nuts for rich, buttery pistachios. It’s still packed with the usual suspects, plenty of basil, sharp parmesan, and garlic, but with a slightly sweeter, earthier vibe. A little lemon zest brings the whole thing to life.

about this pistachio pesto 

There’s something about homemade pesto that just feels like summer. Over the years as a recipe developer, I’ve made countless variations – from classic pine nut pesto to walnut, arugula, and even sun-dried tomato versions. But this pistachio pesto? It’s the one I keep coming back to.

I first made this years ago for a pistachio pizza recipe, and it was such a hit that I knew it deserved a post of its own. The roasted pistachios bring a rich, buttery flavor that pairs beautifully with fresh basil, sharp Parmesan, and a little pop of lemon zest. The result is creamy and vibrant, with a slightly sweet, earthy twist on the Italian classic.

Did you know? Both pistachios and EVOO are staples in anti-inflammatory diets, so this recipe fits beautifully into my goal of eating nourishing foods without sacrificing bold flavor.

It’s now my go-to for quick pasta dinners, drizzling over grilled veggies and meats, or even swirling into scrambled eggs for a burst of herby, nutty flavor. You can rely on it because it’s also naturally gluten-free and super easy to adapt for dairy-free diets. Plus, it comes together in under 10 minutes with just a food processor and a handful of ingredients.

what is pistachio pesto?

Pistachio pesto is a vibrant, nutty variation of traditional Italian pesto. Instead of pine nuts, it uses roasted pistachios for a buttery, slightly sweet flavor. Blended with fresh basil, Parmesan cheese, garlic, olive oil, and a touch of lemon zest, this sauce is creamy and herbaceous.

ingredients

Pistachios. Their rich, earthy flavor takes the pesto to a whole new level. Roasted, unsalted pistachios work best to help control the seasoning.

Fresh basil leaves. No great pesto is complete without basil. The fresh aroma balances out the richness of the pistachios..

Garlic cloves. Adds a sharp, fragrant kick that boosts the overall flavor.

Grated Parmesan. For that salty, umami punch that ties everything together. Grate it fresh for the best texture and flavor!

Lemon zest. A pop of brightness to complement the other rich flavors. Trust us, lemon zest is a game-changer here.

Olive oil. A high-quality extra-virgin olive oil creates that silky, smooth texture and carries all the flavors beautifully. I personally love using Graza for the flavor and quality!

Salt and pepper to taste. Don’t skip these basics! They help enhance and round out the flavors.

this recipe’s must-haves 

Making pesto is a breeze when you have the right tools on hand. The most important thing is a food processor, which ensures you get that perfect, smooth consistency. Combine your ingredients and let it do the work for you.

A spatula is essential for scraping down the sides of the processor, ensuring everything blends evenly. No ingredient gets left behind! Measuring cups and spoons are also handy for getting the proportions just right, but don’t be afraid to adjust to suit your taste.

For an extra burst of flavor, use a microplane or zester to add fresh lemon zest. It’s a slight touch that makes a big difference. And when you’re done, an airtight container is perfect for storing leftovers. Better yet, transfer some to a jar and gift it to a friend, they’ll thank you for it!!

how to make this pistachio pesto

Combine ingredients  

 Add the pistachios, basil, garlic, Parmesan, and lemon zest to the bowl of a food processor. Pulse until combined and coarsely ground.

Blend with olive oil  

 Set the processor to high and slowly drizzle in 1 cup of olive oil through the top. Watch as the mixture transforms into a luscious, creamy pesto. Pause to scrape down the sides with a spatula, then mix again.

Season  

 Add salt and pepper to taste, blending briefly to mix.

Store  

 Transfer the pesto into an airtight container and store it in the fridge until ready to use.

variations

• Greens swap. Replace some (or all) of the basil with arugula or parsley for a peppery or fresher profile.
• Nut alternatives. Try walnuts for a more earthy, slightly bitter edge or almonds for a milder, creamier flavor. Cashews also work well for a sweeter, buttery pesto.
• Oil alternatives. While extra virgin olive oil is classic, you can use avocado oil for a milder, buttery flavor or grapeseed oil for a neutral taste that lets the basil and pistachio shine.
• Cheese alternative. Use Pecorino Romano for a saltier kick, or go dairy-free with nutritional yeast.
• Add spice. A pinch of red pepper flakes adds a touch of heat.
• Extra citrus. Squeeze in some lemon juice for a brighter flavor.

More sauce recipes to try: Bang Bang Shrimp Sauce I Easy Sauce for Crab Cakes I Chipotle Aioli I Roasted Garlic Aioli

faqs

What can I do if my pesto is too thick?

Easy fix, stir in a little more olive oil or even a splash of warm water to loosen it up. You want it spoonable, not paste-like.

Can I make it without cheese?

Yes, simply leave it out or substitute 1–2 tablespoons of nutritional yeast for a cheesy, umami flavor without dairy. It’s still rich and flavorful without the parmesan.

what kind of olive oil should i use?

Go for a good-quality extra virgin olive oil. It adds depth and smoothness to the pesto. If yours is a little bitter, balance it with a touch more lemon zest or juice.

Need some inspiration for yummy appetizers? Check out my appetizer page! 

what to serve with pistachio basil pesto

This pesto is delicious on just about anything, but there are a few dishes where it truly shines. Try drizzling it over luxuriously creamy roasted garlic mashed potatoes for a bright, nutty twist that takes this classic side dish to the next level.  

For breakfast, swirl it into scrambled eggs or spread it on a breakfast sandwich to give your mornings an instant upgrade. It’s an easy way to add bold flavor to your favorite morning meals.  

Looking for a snack? Pair it with flaky, savory prosciutto cheese twists as a flavorful dipping sauce. It’s the perfect combination of creamy and crunchy for any occasion.  

Finally, this pesto works wonders when tossed with grilled proteins or veggies. Think grilled chicken, shrimp, or hearty roasted vegetables like buttery carrots and oven potatoes or some oven fried potatoes and onions. The possibilities are endless!!

how to store

Store. Keep in an airtight container in the fridge for up to one week. To prevent browning, pour a thin layer of olive oil on top before sealing the container.

Freeze. For longer storage, freeze pesto in an ice cube tray. Divide into the tray and freeze. Once set, transfer cubes to a freezer bag for up to three months.

Thaw. Place a pesto cube in the fridge overnight, or warm it gently on the stovetop.

more of our favorite basil

If you love appetizers as much as we do, pair your pesto with homemade basil oil for dipping, basil simple syrup for cocktails, or a fresh burrata caprese salad. Each recipe is a guaranteed hit on its own, but paired with this pistachio pesto? It is pure magic.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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