Prep Time5 minutes
Total Time5 minutes
Servings1 Cup
Pistachio pesto is what happens when classic basil pesto trades its pricey pine nuts for salted roasted pistachios and never looks back. You still get that garlicky, basil-packed sauce you know and love, but the pistachios bring a richer, slightly sweet nuttiness and a green so vivid it practically glows. Five minutes, one food processor, zero regrets.
The best part is that the pistachios come to the party already roasted and salted, so there is no toasting step and barely any added salt. Toss it with a big bowl of Lemon Angel Hair Pasta for a bright weeknight dinner, or if you are already a believer in the nut swap, my Smoked Almond Pesto Cavatappi proves this trick works with more than one nut in the pantry.
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Why You’ll Love this Pistachio Pesto
Pine nuts are delicious, but they are also one of the most expensive items in the baking aisle and they burn if you look at them wrong. Salted roasted pistachios solve both problems. They cost less, they are already toasted to golden perfection, and their natural saltiness seasons the pesto from the inside out.
Pistachios are also softer and more buttery than pine nuts, which means they blend into a creamier, silkier sauce. Combined with fresh basil, real Parmesan, and good olive oil, you end up with a pesto that tastes like you fussed over it, even though the food processor did all the work.
Heather’s Expert Tips for the Best Pistachio Pesto
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Buy shelled salted roasted pistachios. Shelling a half cup by hand is a hobby, not a recipe step.
- Taste before you salt. Between the salted pistachios and the Parmesan, this pesto often needs little to no additional salt. After years of developing spice blends as the co-founder of Spiceology, my number one rule still applies here: season in layers and taste as you go.
- Use the real deal Parmesan and grate it yourself. The pre-grated stuff has anti-caking agents that make pesto grainy.
- Stream the olive oil in slowly with the processor running. This emulsifies the sauce instead of just wetting it.
- If your pesto looks too thick, thin it with a splash of pasta water or another drizzle of olive oil rather than more cheese.
Ingredients for Pistachio Pesto Sauce
- Basil leaves – remove stems and any flowering tops to keep a clean pesto taste and texture.
- Roasted pistachios – you can buy them already shelled, roasted and salted to make this recipe easy.
- Parmesan cheese – freshly grated good quality parmesan cheese will give you the most flavorful and creamy results.
- Garlic – fresh cloves or I buy the big jar of peeled garlic from Costco and chop it up in my food processor then freeze it in zip top bags. I break off what I need for recipes to make sure I always have flavorful garlic on hand.
- Kosher salt – you won’t need much since the pistachios are already salted. Use sparingly and taste before adding.
- Olive oil – use a good quality extra virgin olive oil with a light flavor so the basil shines through.
Recipe Variations & Add-Ins
- Swap half the basil for baby spinach or arugula. Spinach keeps the color bright and arugula adds a peppery bite.
- Use Pecorino Romano instead of Parmesan for a sharper, saltier pesto. Skip any added salt if you do.
- Add a teaspoon of lemon zest and a squeeze of juice for a brighter, summery version.
- Stir in a pinch of red pepper flakes for gentle heat that plays really well with the pistachios.
- Make it dairy free by replacing the cheese with 2 to 3 tablespoons of nutritional yeast.
Equipment Needed
- Food Processor or High-Powered Blender – Essential for getting the pistachio pesto completely smooth.
How to Make Pistachio Pesto Step-by-Step
Add basil leaves, pistachios, garlic (I used frozen), Parmesan, and pinch of kosher salt to a food processor.
Run the food processor on high until all ingredients are chopped. Scrape down the sides.
Add the olive oil in a slow stream with the food processor running until it’s smooth.
Give it a taste and add more kosher salt if necessary. Use or store right away.
How to Store, Freeze & Reheat
- Refrigerate in an airtight container for up to 5 days. Pour a thin layer of olive oil over the top to keep the surface from browning.
- Press plastic wrap directly onto the pesto before sealing the container. Less air contact means greener pesto.
- Freeze in ice cube trays, then transfer the frozen cubes to a freezer bag for up to 3 months. One cube is perfect for a single serving of pasta.
- Thaw frozen pesto in the fridge overnight or drop a cube straight into hot pasta and let it melt.
- Never simmer pesto on the stove. Heat dulls the color and flavor, so warm it gently with hot pasta or spoon it over food right before serving.
Frequently Asked Questions
It tastes like classic basil pesto with a richer, slightly sweet, buttery nuttiness. The pistachios mellow the garlic a bit and make the whole sauce creamier.
No. Salted roasted pistachios are already toasted, which is exactly why this recipe comes together in five minutes.
Yes. Toast raw pistachios in a dry skillet over medium heat for 3 to 5 minutes until fragrant, and add salt to the pesto a pinch at a time until it tastes right.
Pasta is the obvious answer, but it is also fantastic on grilled chicken, roasted vegetables, crostini, pizza, sandwiches, and swirled into scrambled eggs.
Almost always. Pine nuts routinely cost two to three times more per pound than pistachios, so this swap saves money without sacrificing flavor.
Yes, it freezes beautifully for up to 3 months. Freeze it in ice cube trays for easy single portions.
Definitely! If you love nut-swap pestos, check out my Smoked Almond Pesto Cavatappi for another rich, flavorful twist.
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Pistachio Pesto Recipe
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Ingredients
- 2 cups fresh basil leaves, packed
- ½ cup pistachios, shelled, salt roasted
- ½ cup grated Parmesan cheese
- 3 cloves garlic
- ½ cup olive oil
- 1 tsp kosher salt, if needed
Instructions
- Add the basil, pistachios, Parmesan, garlic, and kosher salt to a food processor. Pulse until coarsely chopped, scraping down the sides once.
- With the processor running, slowly stream in the olive oil until the pesto is smooth but still has a little texture.
- Taste and add salt only if needed. Use immediately or store with a thin layer of olive oil on top.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
So simple to make and tastes delicious on pasta.