Best Pistachio Pesto Recipe
Updated May 23, 2025, Published Jul 17, 2024
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This Pistachio Pesto Recipe couldn’t be any easier to make! Ready in just 5-minutes, and bursting with fresh flavors. It’s one of our favorite ways to enjoy pistachio nuts, and I’m sure soon to be your too! Use it to make pistachio pesto pasta, a mortadella sandwich, as a dip, and more!
You’ll also love my classic pesto and arugula pesto.
Why you’ll love this family favorite!
This flavorful sauce is an authentic Italian recipe you’ll love. We swap the traditional pine nuts in our classic basil pesto for raw pistachios. Skip the store-bought pesto and make your own- you’ll never return after trying this! I like to make it in large batches and freeze it in ice cube trays for convenience. This is the best pistachio pesto- you’ll make it repeatedly!
Made With AmorE,
For sweet pistachio recipes, you’ll love my sweet pistachio cream and these Italian pistachio cookies, too! They’re perfect for any occasion!
Table of Contents
Ingredients
With just a handful of fresh ingredients and a few minutes of preparation, you can whip up a batch of pistachio pesto little time. It’s a simple and hassle-free way to add gourmet flavor to your meals.
- Shelled pistachios: Pistachio nuts are the primary ingredient in pesto and provide a unique texture. They add a rich, nutty flavor and a vibrant green color. I get the unsalted pistachios so I can control the salt.
- Garlic: A clove of garlic adds a pungent, aromatic flavor to the pesto. It complements the earthy taste of the pistachios and adds depth to the sauce.
- Fresh basil leaves: Basil contributes a fresh and herbaceous aroma to the pesto. It’s a classic ingredient in traditional Italian pesto recipes, providing a bright, floral flavor.
- Cheese: Freshly grated Parmigiano cheese adds savory flavors and a salty kick while alos enhancing the creaminess. I also add some Pecorino Romano for a sharp and tangy flavor that adds complexity to the pesto sauce with pistachios.
- Extra virgin olive oil: Olive oil serves as the base of the pesto, providing richness and smoothness to the sauce. Use good quality extra virgin olive oil, which has fruity and peppery notes and adds depth of flavor to the pesto. You’ll also need a thin layer of olive oil to preserve the homemade pesto.
See the recipe card for quantities.
Substitutions & Variations
- Nuts: Like in this arugula walnut pesto, swap the pistachios for almonds, walnuts, pine nuts (like my classic pesto Genovese recipe), or cashews. Each nut brings a slightly different flavor profile to the pesto.
- Cheese: If you don’t have Parmigiano or pecorino cheese on hand, you can substitute with other hard cheeses like Asiago, Romano, or aged Gouda. For a dairy-free option, nutritional yeast can be used to add a cheesy flavor.
- Herbs: Experiment with other fresh herbs such as parsley, cilantro, mint, or arugula. Each herb will lend its own unique flavor to the pesto. Try my Italian salsa verde or gremolata recipe for a variation.
- Garlic: If you’re out of fresh garlic, you can use garlic powder or roasted garlic cloves for a milder flavor. Adjust the quantity to taste.
- Sun-dried tomatoes: Blend sun-dried tomatoes with the pistachios for a sweet and tangy twist on traditional pesto. Add a bit of red pepper flakes for a little spice!
- Citrus zest: Add a bit of lemon or orange zest for a burst of freshness. The citrusy notes beautifully complement the nuttiness of the pistachios.
How to Make Pistachio Pesto
To get started, peel and crush the clove of garlic, wash and dry the basil leaves, and grate the Parmigiano and pecorino cheeses.
See the printable recipe card at the bottom of this post for more instructions.
Step #1: Combine the shelled pistachios, crushed garlic, fresh basil leaves, both types of cheese, and a bit of salt.
Step #2: Gradually pour in the extra virgin olive oil in a steady stream while the blender or food processor is running. Continue pulsing until the ingredients are well combined and form a smooth paste. Stop and scrape down the bowl’s sides or blender pitcher as needed.
Step #3: Once your pistachio basil pesto is blended, give it a taste, and adjust the seasoning as needed.
💡Making your own pistachio pesto allows you to control the ingredients and customize the flavor. You can adjust the amount of garlic, cheese, and other seasonings to suit your taste preferences, ensuring a truly homemade and personalized experience.
My Pro Tips
Recipe Tips
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the taste of your pesto.
- Add olive oil gradually: Gradually drizzle in the extra virgin olive oil while the food processor or blender runs. This helps emulsify the pesto so your pesto has a smooth, creamy texture.
- Scrape down the sides: Stop the food processor or blender occasionally to scrape down the sides with a spatula. This ensures that all the ingredients are evenly incorporated and prevents any chunks from being left behind.
Recipe FAQ’s
Yes, you can freeze pistachio pesto for longer storage. Portion the pesto into ice cube trays or small containers, leaving room for expansion. Freeze until solid and then transfer the pesto cubes or portions to a resealable bag or larger container for easy storage. Frozen pistachio pesto can last for several months in the freezer.
If your pistachio pesto becomes too thick, you can thin it out by adding a little extra olive oil or water until you reach the desired consistency. Start with small amounts and adjust as needed until the pesto reaches the desired thickness.
Yes, you can use roasted pistachios instead of raw ones to make pistachio pesto. Roasted pistachios will add a deeper, richer flavor to the pesto compared to raw pistachios. Just be sure to adjust the seasoning accordingly, as roasted pistachios may already have some salt added.
To prevent oxidation and preserve the pesto’s vibrant green color, cover the surface of your pesto with a thin layer of extra virgin olive oil. This creates a barrier that helps protect the pesto from air exposure.
How to Properly Store Pesto
- Store: Transfer the prepared pesto to a clean, dry, airtight container that will seal tightly. Glass jars or containers with tight-fitting lids work well. You want to prevent air from getting in to maintain the freshness and flavor of the pesto for a longer period. Refrigerate as soon as possible after making it.
- Use within a few days: Homemade pesto is best when consumed fresh. While properly stored pesto can last for several days in the refrigerator, it’s recommended to use it within 3 to 7 days for optimal freshness and flavor.
- Freeze for longer storage: If you’re not planning to use the pesto within a few days, you can freeze it for longer storage. Transfer the pesto to an airtight container or ice cube trays, leaving some space for expansion, and freeze it. Frozen pesto can last for several months in the freezer. Thaw it in the refrigerator overnight before using it.
Ways to Use Pistachio Pesto Sauce
Use your delicious pesto in different ways!
- Pasta sauce: Toss your favorite pasta with basil pistachio pesto for a simple yet flavorful pistachio pesto pasta dish. It works well with various types of pasta, such as spaghetti, penne, or farfalle.
- Pesto pizza: Use pistachio pesto as a sauce for homemade pizza. Spread it on this Neopolitan pizza dough or your favorite pizza dough and top with pizza toppings such as mozzarella cheese, cherry tomatoes, and fresh basil. Bake it until golden and bubbly.
- Sandwich spread: Spread pistachio pesto on bread or a sandwich wrap to add flavor to your sandwiches. It pairs well with roasted vegetables, grilled eggplant, grilled chicken thighs, or turkey. Spread it on this grilled chicken sandwich for a burst of extra flavor!
- Salad dressing: Thin out pistachio pesto with a little extra virgin olive oil, lemon zest, and lemon juice to create a vibrant salad dressing.
- Pesto bruschetta: Swap out your basic tomato bruschetta with a spread of pistachio pesto on toasted baguette slices! Finish it off with sliced tomatoes, fresh mozzarella, and a drizzle of balsamic glaze for a tasty appetizer or snack.
- Stuffed portobello caps: For a savory appetizer or side dish, roast portobello mushrooms with pistachio pesto and breadcrumbs, then bake until tender and golden.
- Flavor meats: Like in this salmon pesto dish, you can add pesto to just about any type of seafood or meat for flavor! It’s great with cooked shrimp, grilled chicken and more!
More Italian Sauce Recipes
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Pistachio Pesto Recipe
Equipment
Ingredients
- 1 cup shelled pistachios, unsalted, you can use raw or raosted
- 1-2 cloves garlic, adjust to taste
- 2 ½ cups fresh basil leaves, washed
- ½ cup freshly grated Parmigiano cheese
- ¼ cup freshly grated pecorino cheese
- ½ cup extra virgin olive oil, you made a little more
- Salt and black pepper to taste
Instructions
- Prepare the ingredients: Peel and crush the clove of garlic. Wash and dry the basil leaves. Grate the Parmigiano and pecorino cheeses.
- Blend the ingredients: In a food processor or blender, combine the shelled pistachios, crushed garlic, fresh basil leaves, grated Parmigiano cheese, grated pecorino cheese, and salt to taste.
- Add olive oil: With the food processor or blender running, gradually pour in the extra virgin olive oil in a steady stream. Continue pulsing until the ingredients are well combined and form a smooth paste. Add a little extra olive oil for a thinner pesto. You may need to occasionally stop and scrape down the bowl’s sides or blender pitcher.
- Taste and adjust the seasoning: Once blended, taste the pesto and adjust the seasoning if necessary. Add more salt if desired.
- Serve or store: Transfer the pistachio pesto to a jar or airtight container. You can use it immediately as a sauce for pasta, spread it on toast, a sandwich, or dip. If storing, cover the top of the pesto with a thin layer of olive oil to prevent oxidation and refrigerate. Refrigerate for 5-7 days, or freeze for up to 3 months. Store in ice cube trays or freezer bags for convenience.
- Enjoy your homemade Italian pistachio pesto!
Notes
- The quality of your ingredients will greatly impact the taste of your pesto.
- When blending the ingredients, gradually drizzle in the extra virgin olive oil while the food processor or blender is running. This helps emulsify the pesto and achieve a smooth, creamy texture.
- Scrape down the sides with a spatula while blending. This ensures that all the ingredients are evenly incorporated and prevents any chunks from being left behind.
- Transfer the pesto to an airtight container and cover the surface with a thin layer of olive oil to prevent oxidation. Store it in the refrigerator and use it within a few days for optimal freshness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for sharing this absolutely delicious recipe!
You are most welcome. I’m happy you loved it.
You will love this authentic pistachio pesto! It is good on everything!