A delicious, classic pesto with a twist. Pistachio pesto offers the same bright, herby flavor as traditional Genovese pesto but swaps pine nuts for pistachios. It’s easy to make, versatile, and often more affordable than versions made with pine nuts.
Use it to top Italian Chicken Cutlets, swirl through pasta with Sunday Sauce, or spread it on sandwiches for an instant flavor boost.
Try this pesto with dishes such as Italian Pink Sauce with Sausage, Pasta alla Norma, or an Italian Breakfast Sandwich to add vibrant, savory notes.
Multiple Kinds of Pesto?
Pesto comes in many variations beyond the classic Genovese (which typically uses pine nuts). Trapanese pesto uses cherry tomatoes, pea pesto swaps peas for basil, and pistachio pesto replaces pine nuts with pistachios for a slightly sweeter, nuttier profile. All make excellent sauces for pasta, sandwiches, or as a topping for fried meatballs.
Ingredient Notes and Substitutions
- Pistachio Nuts. This recipe uses pistachios instead of pine nuts. You can substitute pine nuts or cashews 1:1 if preferred. Pistachios tend to be a touch sweeter, which complements basil nicely.
- Fresh Basil. Use fresh basil—either sweet basil or Genovese basil works well. Fresh leaves deliver the best color and flavor.
- Extra Virgin Olive Oil. Because pesto relies on a few simple ingredients, use a good-quality extra virgin olive oil for the smoothest, most flavorful result.
See the recipe card below for exact ingredient amounts.
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 and nuts are finely chopped and well combined.
Step 3: With the processor running on low, slowly drizzle in the olive oil until the pesto reaches your desired texture. About ½ cup olive oil yields a creamy, thicker pesto; add more oil and a touch of lemon juice for a thinner consistency.
Step 4: Stir in the parmigiana until blended. Serve tossed with pasta, spooned over sandwiches, or as a finishing touch on roasted or grilled meats.
Pesto pairs beautifully with other sauces like marinara and is delicious alongside arancini or eggplant meatballs.
Pro-Tips
- Buy already peeled pistachios to save time and avoid the hassle of shelling.
- To thin the pesto, add olive oil and a bit more lemon juice for balance. If using pesto with pasta, a splash of reserved pasta water will also loosen the sauce and help it cling to the noodles.
Recipe FAQs
Yes. Place pesto in a freezer-safe bag, press out the air, and freeze for up to six months. Thaw at room temperature, transfer to a bowl, and stir in a little extra olive oil before serving.
Yes. Pistachios are a great substitute and give pesto a slightly sweeter, nuttier flavor compared with the milder taste of pine nuts.
Serving Suggestions
Pistachio pesto is versatile—try it with pasta, spread on sandwiches, spooned over braised meats, or added to red sauces as a finishing touch.
- Stir a spoonful into red sauces like creamy red pepper sauce or Sunday sauce for depth and brightness.
- Top roasted or grilled chicken, stuff chicken breasts with pesto, or spoon it over braciole for a fresh, herby accent.
- Spread pistachio pesto on sandwiches such as eggplant parm or a gruyere grilled cheese for an elevated flavor.
Use pesto as a primary ingredient in dishes like creamy pesto shrimp pasta or as a versatile condiment on appetizers and mains.
Delicious Pesto Dishes
-
Busiate with Pesto Trapanese
-
Creamy Pesto Shrimp Pasta
-
Kale Walnut Pesto Pasta
-
Pesto Stuffed Chicken
Please leave a comment and star rating in the recipe card if you try this. Tag @vindelgiudice on Instagram to share your results.
Pistachio Pesto
Vincent DelGiudice
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 finely chopped and well combined.
- With the processor on low, slowly drizzle in the olive oil until the pesto reaches the desired texture. Use ½ cup for a creamy pesto; add more oil and lemon juice to thin.
- Stir in the parmigiana. Serve with pasta, on sandwiches, or as a sauce for meats.
Notes
- Buy already peeled pistachios to save time.
- To thin the pesto, add olive oil and a touch more lemon juice. For pasta, reserved pasta water also works well to loosen the sauce.
Nutrition
Carbohydrates: 14g
Protein: 17g
Fat: 129g
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