Pistachio Pesto – Our pesto recipe is a versatile sauce that elevates pasta, sandwiches, salads, pizza, and bread; it is tasty and easy to make, and it’s ready in 15 minutes!
WHAT YOU NEED TO MAKE THIS RECIPE
- Olive Oil: Use high-quality olive oil if possible.
- Lemon: Lemon brightens the sauce.
- Pistachios: Toast pistachios beforehand to pronounce their flavor.
- Basil: Use four bundles of large leaf Italian basil.
- Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use- go for it.
- Parmesan Cheese: For maximum flavor, use freshly shaven parmesan cheese or save yourself some time, and buy pre-grated cheese.
- Spices: I season our pesto recipe with salt, pepper, and red pepper flakes.
SUBSTITUTIONS AND VARIATIONS
- Nuts: I use pistachios, but change it up and use pine nuts, walnuts, almonds, pecans, or cashews.
- Greens: In addition to basil, add other leafy greens like kale, arugula, spinach, or watercress.
- Add Flavor: Take pesto up a notch by changing the flavor profile a bit; use roasted red peppers, jalapeños, or sun-dried tomato.
- Go Nut-Free: Instead of using nuts, try adding pepitas, chia, or hemp seeds.
- Make it Vegan: Use nutritional yeast in place of cheese.
HOW TO MAKE OUR PESTO RECIPE
Add the remaining ingredients, apart from the olive oil, to the food processor and blend until smooth.
Add the olive oil and whisk to emulsify.
Store the leftover in an airtight container.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, pair our pistachio pesto with one of these favorites!
- Pasta Sauce
- Wrap or Sandwich Spread
- Pizza Sauce
- Vegetable, Poultry or Fish Topping
- Salad Dressing
- Dip for Bread and Vegetables
FREQUENTLY ASKED QUESTIONS
Tradition pesto includes basil, garlic, pine nuts, olive oil, salt, and hard cheese; ours is a take on the original.
Pesto gets its bright green color and herby flavor from fresh basil. Garlic and cheese add salty richness to make a tasty sauce you’ll crave.
To maintain the bright green color, wrap the sauce tightly so that the plastic wrap touches the top of the pesto and is not exposed to the air.
Did you know you can also freeze pesto sauce? For easy use later on, spoon the pesto into an ice tray, crack them out, and add them to a reusable bag.
YOU SHOULD ALSO TRY:
Pistachio Pesto Recipe
- ½ cup pistachios, toasted
- 5 cups basil, loosely packed
- ½ lemon, zest and juice
- 4 cloves garlic
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, coarse ground
- ½ teaspoon red pepper flakes
- ½ cup olive oil
- ¼ cup parmesan, shredded, optional
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.