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    Home » Essential Recipes

    Pistachio Pesto

    Lindsay Moe

    130 shares
    pinterest image for pistachio pesto

    Pistachio pesto is the best, most flavorful pesto recipe I’ve ever tried!

    pistachio pesto in a little ramekin with parsley, cheese, and nuts around
    Jump to Recipe

    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 overflowing a white cup

    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.

    ingredients for homemade pistachio pesto

    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
    a porcelain spoon dipping into homemade pesto

    This pistachio pesto can be customized! Here are a few ideas to get you started:

    • 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

    • Basil Pesto
    • Spinach Pesto
    • Arugula Pesto
    • Butternut Squash and Sage Pesto
    pistachio pesto in a white dish

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Pistachio Pesto

    Pistachio Pesto is by far the best, most flavorful pesto I’ve ever tried!
    4.67 from 3 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6
    Calories: 244kcal
    Author: Lindsay Moe

    Ingredients

    • 1 cup shelled pistachios
    • 10 large basil leaves, torn
    • ¼ cup flat leaf parsley, torn
    • 1 garlic clove
    • ⅓ cup finely grated pecorino roman 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.

    Notes

    Adapted from How Sweet It Is
     

    Nutrition

    Calories: 244kcal | Carbohydrates: 6g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 165mg | Potassium: 223mg | Fiber: 2g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 4.6mg | Calcium: 84mg | Iron: 1.1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    1. gillian @ the haas machine says

      August 02, 2013 at 3:59 pm

      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!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    130 shares