Pistachio pesto is the best, most flavorful pesto recipe I've ever tried! Made with basil, parsley, romano cheese, and salty pistachios, this is addictive on everything including pizza, sandwiches, vegetables, pasta, and more.
Can we all just agree that pesto is the best? Especially pistachio pesto!
Pesto can be any combination of cheese, nuts, leaves, and olive oil. This makes it perfect summer fare because you can pick the leaves right out of your garden or farmer's market and you don't have to heat anything up.
I highly recommend buying the pre-shelled pistachios here. You're trying to make dinner, not control your snacking portions. Give your fingers a break and dive right in.
Pistachio pesto is easy to make in a food processor or blender, but you could also chop by hand if you have the patience. It is endlessly versatile (just take a look at the customization ideas below!) and so, so, SO good!
I like my pesto a little thick, but it's all up to you and depends on what you'll be using it for. To thin it out, add a little more olive oil until it reaches your desired consistency.
Ingredients
- Pistachios
- Parsley
- Basil
- Romano cheese
- Garlic
- Olive oil
- Salt
How to make pistachio pesto
- Pulse pistachios, basil, parsley, garlic, and romano cheese until coarsely chopped
- With the motor running, drizzle in olive oil until it's the desired consistency
- Add salt and blend one last time
How to store this pistachio pesto recipe
Keep any unused portion in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
How to customize pistachio pesto
- Swap the herbs for arugula, kale, or spinach
- Use half oil, half water to cut down on fat
- To make it vegan, leave out the cheese and add nutritional yeast a little at a time to taste
- Use as a sauce for pasta, toss with pearl couscous, drizzle over vegetables, or spread on pizza and sandwiches
More pesto recipes
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Pistachio Pesto
Ingredients
- 1 cup shelled pistachios
- 10 large basil leaves, torn
- ¼ cup flat leaf parsley, torn
- 1 garlic clove
- ⅓ cup finely grated pecorino romano cheese
- ⅓-1/2 cup extra virgin olive oil
- ¼ teaspoon salt
Instructions
- Place pistachios, basil, parsley, garlic, and cheese in the bowl of a food processor. Pulse until the nuts are coarsely chopped.
- With the motor running, stream in olive oil until it reaches your desired consistency.
- Add the salt and blend once more.
- Toss with pasta or vegetables, spread on pizza or a sandwich, or refrigerate until ready to use. Fresh pesto is best eaten within three days.
gillian @ the haas machine says
If you need any parsley, please help yourselves to the massive bush I've got growing in my herb garden- it's out of control! I will definitely have to try this, as I'm in a crazy pesto kick right now (I just made a double batch of basil pesto & a double patch of dill pesto to freeze). I love you summer!