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–+ servings
A bowl of green pesto sauce sits on a white marble surface next to a sprig of fresh basil, a wedge of Parmesan cheese, and a metal grater.

Pistachio Pesto Recipe

Skip the pine nuts! Pistachio pesto is creamier, cheaper, and just as fast. Toss it with pasta, chicken, or veggies for an easy dinner win.
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 Cup
Author Heather

Equipment

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.
    A food processor holds fresh basil, pistachios, Parmesan cheese, and a wedge of cheese—perfect for making pesto with pistachio. Nearby sit a bowl of shredded cheese and a white bottle, all arranged on a marble counter.
  • With the processor running, slowly stream in the olive oil until the pesto is smooth but still has a little texture.
    A food processor bowl filled with freshly blended pesto with pistachio nuts sits on a white marble surface next to a white oil dispenser bottle.
  • Taste and add salt only if needed. Use immediately or store with a thin layer of olive oil on top.
    A hand holds a spoon of vibrant pesto with pistachio from a food processor on a marble countertop, with a bottle of oil visible in the corner.

Nutrition

Calories: 1535kcal | Carbohydrates: 27g | Protein: 29g | Fat: 150g | Saturated Fat: 26g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 97g | Cholesterol: 44mg | Sodium: 3207mg | Potassium: 902mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3221IU | Vitamin C: 15mg | Calcium: 610mg | Iron: 5mg
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