A delicious and classic pesto with a little twist. Pistachio pesto is as good as any other pesto and it's simple to make and cheaper than Genovese pesto!
Spread it on some Italian Chicken Cutlets or swirl it into your pasta when you make Sunday Sauce to add extra flavor to your favorite dishes!
Pair our pesto with some of your favorite dishes like Italian Pink Sauce with Sausage, Pasta alla Norma (A Sicilian Dish) or An Italian Breakfast Sandwich.
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Multiple Kinds of Pesto?
People are often surprised to hear that there is more than one kind of pesto. While there is the classic Genovese pesto, typically made with pine nuts, there is also a Trapanese pesto made with cherry tomatoes. You can make pea pesto by substituting peas for basil if you're all out of basil. And of course, there is pistachio pesto, which is shown in this recipe.
The only difference between a classic Genovese pesto and this one is the pine nuts! Pistachios make for a great substitution with a slightly different flavor! This pesto is best served with pasta or over Classic Italian Fried Meatballs!
Ingredient Notes and Substitutions
Pistachio Nuts. In this recipe, we substitute pistachio nuts for pine nuts. But this recipe will work if you substitute pine nuts or cashews 1 for 1. Pistachios can be a little sweeter so the basil is delicious with a slightly sweeter flavor.
Fresh Basil. Pistachio Pesto can only be made with fresh basil. There are 2 types of basil that you can use. Sweet basil, which is pictured above and pairs well with pistachio, or genovese basil, which has smoother and smaller leaves. Either will work in this recipe.
Extra Virgin Olive Oil. Pesto is one of those dishes that is defined by simple high-quality ingredients. Only use a high-quality extra virgin olive oil for the best and smoothest flavor.
*Please see the recipe card below for more information on ingredients.
How to Make Pistachio Pesto
Step 1: Combine basil, garlic, salt, lemon juice, and pistachios in a food processor.
Step 2: Process until the basil is completely shredded.
Step 3: Turn the processor on low speed and slowly drizzle the olive oil into the pesto until it reaches the desired texture. ½ cup of olive oil will make a creamy and thicker pesto. Add more olive oil and lemon juice for a thinner pesto.
Step 4: Mix in the parmigiana. Serve with pasta or on sandwiches!
Pro-Tips
- Buy already peeled pistachios. It's much easier than trying to peel all of the shell off of a pistachio.
- If you are looking to thin out the pesto, make sure to add olive oil as well as a little more lemon juice to even out the flavor. Keep in mind, if you're making it with pasta, you can always add a little pasta water to thin out the pesto.
Recipe FAQs
Yes. Put the pesto in a ziploc and press all the air out. Store in the freezer for up to 6 months. To defrost, leave it out on the counter and transfer it to a bowl. Add a little extra olive oil and serve.
Yes, of course. That's what this recipe is designed for. Expect a slightly different flavor as pine nuts are slightly more mild than pistachios.
Serving Suggestions
Pistachio pesto is the perfect addition to a lot of recipes like pasta, sandwiches, or braised meats!
- Pistachio pesto can be added to most red sauces as an addition to the sauce or a topping! Try adding a little pesto to Creamy Red Pepper Sauce, Sunday Sauce, or Simple Pasta with Eggplant and Tomatoes.
- Add some pesto on top of your Authentic Italian Braciole or Cast Iron Chicken Breast or stuff your chicken breast like our Pesto Stuffed Chicken.
- Any sandwich would beg to have some pistachio pesto spread on the bread. Add it to an Eggplant Parm Sandwich, Gruyere Grilled Cheese, or Peppers and Eggs Sandwich.
Pesto is a versatile topping and can be used in all sorts of dishes as an addition or the main ingredient, like Creamy Pesto Shrimp Pasta.
Delicious Pesto Dishes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Pistachio Pesto
Equipment
- 1 food processor
Ingredients
- 2 cups basil, packed
- ½ cup olive oil
- 1 teaspoon salt
- 1 clove garlic
- 2 tablespoon lemon juice
- ¼ cup raw pistachios
- ¼ cup parmigiana
Instructions
- Combine basil, garlic, salt, lemon juice, and pistachios in a food processor. Process until completely processed.
- Turn the processor on low speed and slowly drizzle the olive oil into the pesto until it reaches the desired texture. ½ cup of olive oil will make a creamy and thicker pesto. Add more olive oil and lemon juice for a thinner pesto.
- Mix in the parmigiana. Serve with pasta or on sandwiches!
Notes
- Buy already peeled pistachios. It's much easier than trying to peel all of the shell off of a pistachio.
- If you are looking to thin out the pesto, make sure to add olive oil as well as a little more lemon juice to even out the flavor. Keep in mind, if you're making with pasta, you can always add a little pasta water to thin out the pesto.
Vinny
Pistachio is my favorite flavor so I love my pistachio pesto. Perfect pesto for any of your pesto recipes!