This Pistachio Pesto recipe is exactly what you need to stir into a bowl of steaming pasta tonight. It's a speedy and delicious sauce that keeps well for other things besides pasta. This classic bowl of pesto pasta is elevated by the mellow, delicious pistachios, making it different to classic basil pesto, typically made with pine nuts. In Italy, it's known as Pesto Al Pistacchio, traditionally a Sicilian recipe, where they love to use pistachios across many dishes.
This recipe is makes one large jar of tasty homemade pesto you won't be able to get enough of. It might seem like a bit of a faff to make pesto from scratch but with a blender, it truly is very simple and quick, too. I would highly suggest making Pasta Al Pesto Pistachio as a first way to use it, it's a classic. Then you can also use the pesto on so many other things, like this Salmon with a Pesto Crust or this Chicken Flatbread that has a yoghurt base and pesto over the top. It doesn't always have to be basil pesto! If you want to use pistachios in a sweet dish, try this Easy Homemade Pistachio Cream which you can add to so many things like Pistachio Cream Croissants or Pistachio Tiramisu.
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Why you will love this recipe:
- Quick and easy to make, and tastes amazing whatever you make it with.
- It makes a whole jar of pesto that you can use in this recipe and in a whole range of other recipes too
- It elevates everyday pesto pasta with the nutty, creamy pistachios that is so much better than classic basil pesto.
- This pistachio pesto is great for many other dishes, not just pasta. Try it on a fillet of salmon, baked to perfection, or in a sandwich with mozzarella and prosciutto. Swirl it into yoghurt for a quick dip with veggies or crisps. It does so many things!
Ingredients:
See recipe card below for a full list of ingredients and measurements.
Pistachio: in a classic basil pesto, this would be with pine nuts but it's so delicious with pistachio. You want shelled & roasted pistachios ideally as it saves you having to shell them yourself. If you buy raw shelled pistachios, I like to toast them to bring out the flavour, but this is optional. Try to avoid heavily salted pistachios as this might make it too salty with the parmesan.
Fresh basil: a big fresh bunch with vibrant green leaves ideally but something like a pesto is ideal to use up any slightly older herbs that may have been in your fridge for a while.
Olive oil: choose something light in flavour as you'll be blending it into the pesto. No need to use your finest ever extra virgin olive oil here but I like to use a classic shop-bought extra virgin olive oil.
Garlic: fresh garlic is what I prefer but if you don’t like strong garlic flavour, you could use a roasted clove of garlic or a teaspoon of garlic granules.
Lemon: this elevates the pesto and adds a little brightness to bring out other flavours. I tend to avoid the bottle of lemon juice you buy in the supermarket as I find it doesn't have the same acidity, so a fresh lemon is best.
Black pepper
Parmesan: pecorino and Grana Padano would make good substitutes. Make sure the cheese you're using is vegetarian if that matters to you!
Salt: nothing fancy here as it's just for seasoning not finishing but I do really recommend Maldon Sea Salt Flakes.
Substitutions and Variations
Basil: This recipe uses basil as it's the most typical but you could use a mix of herbs if you want to make it a little different or use up what you have already. A mix of basil and parsley would be very good or a few chives thrown in too will give it a good flavour.
Pistachios: Of course, this recipe is for pistachio pesto so please do try with those as it's delicious. But if you are looking for a basic pesto recipe, this recipe works with other nuts such as pine nuts, almonds, walnuts.
Parmesan: Use pecorino or Grana Padano if you have that in the fridge instead. If making for vegetarians, opt for a vegetarian alternative that can be found in most supermarkets.
Here's how to make simple Pistachio Pesto
This is a very simple recipe but I've included a few step-by-step images to help. As usual, the full recipe is below in the recipe card at the bottom of the page.
ONE: Add the basil, garlic, lemon zest and juice, pepper and olive oil to a blender.
TWO: Add the parmesan too. I have found there's no need to grate it in, the chunks blend up just fine.
THREE: Blend together, either in a blender or food processor. You can blend less for a chunkier texture or you can blend more for smooth. I like it right in the middle.
FOUR: There you have it - perfect pistachio pesto for however you use it.
Cooking tips
How to toast pistachios: I like to toast pistachios in a pan, as this means I can keep a closer eye on them to make sure they don’t burn. Toast over medium-high heat and keep the pan moving to make sure they are evenly toasted. It should take about 5-7 minutes. Let them cool slightly before blending up. You can toast in the oven but I find it harder to control and that makes them easier to burn.
How to store the pesto: Leftovers can be stored in the fridge in an airtight container or jar. It should last a week or two. If you want to keep it longer, I would advise adding it to a jar and levelling it out so it’s nice and flat. Then add some olive oil over the top to create a layer that essentially seals the pesto. This will stop it going bad as fast. The olive oil will solidify a bit in the fridge but once mixed into hot pasta or smoothed onto toasted bread, it’ll melt.
How to store basil: to store any leftover basil, slice the ends off the basil stalks and place in a small glass or mug in around 1cm of water. Take a clean sandwich bag and cover the basil with it, pulling the bag down the glass. Then seal the sandwich bag around the glass/mug. Leave at room temp for a week.
Frequently Asked Questions
Yes you can, it just won't be quite as smooth but the traditional way to do it is in a pestle and mortar. Start with the garlic (if using) and a pinch of salt and pound together until a paste. Then add the basil, chopped, little by little until they form a paste. Add nuts and repeat. To add the cheese, grate it finely then mix it in little by little, along with the pepper and the lemon juice/zest. Add the olive oil slowly, pounding into the sauce as you go. This will aim to emulsify it a little rather than having little bits of basil and pistachio suspended in oil.
It will last a least a week in the fridge. As long as it looks and smells okay, you can eat it. It can be stored in an airtight container or jar. It should last a week or two. If you want to keep it longer, I would advise adding it to a jar and levelling it out so it’s nice and flat. Then add some olive oil over the top to create a layer that essentially seals the pesto. This will stop it going bad as fast. The olive oil will solidify a bit in the fridge but once mixed into hot pasta or smoothed onto toasted bread, it’ll melt.
Yes, this can be frozen. Either freeze in an airtight container, ice cube trays or a freezer bag. The freezer can sometimes darken the pesto in colour so don't be alarmed but it will still taste delicious. You can keep it in the freezer for up to 3 months.
More Recipes You Might Like
Try this recipe in my Pasta al Pesto Pistacchio first. Then if you want to use up any leftover pesto, you can sub it in in my Chicken with White Beans and Pistachio Pesto, or Greek Lamb Burgers with Pesto. I also love this recipe for Pesto, Goats Cheese and Parma Ham on Toast, it's so delicious.
I also love it in this Chicken, Bacon and Pesto Sandwich or also in the famed Desert Island Dishes recipe for Stanley Tucci's Favourite Sandwich. Yum!
Made this recipe and loved it?
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PrintPistachio Pesto
A perfect pistachio pesto, made with gorgeous green pistachios that give it the most amazing texture and nutty flavour. It's a level up from jarred pesto pasta I can tell you!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: Makes 1 large jar (about 300-350ml) 1x
- Category: Sauces
- Method: Blender
- Cuisine: Italian
Ingredients
For the pesto:
- 100g shelled pistachios, ideally roasted (see cooking tips above if you need to roast your own)
- 100g basil
- 200ml olive oil
- 1 garlic clove (optional)
- 1 lemon, zest and juice
- ½ tbsp freshly ground black pepper
- 70g parmesan
- salt, to taste
Instructions
- Add all of the pesto ingredients to a blender and blitz until smooth. No need to grate the parm, it's fine in the blender in chunks. Taste the pesto and see if you need to add any salt, you may find it’s salty enough from the cheese.
- I like to serve with pasta but it's good on so many things like in sandwiches, with fried eggs, on salmon, in salads. Transfer any leftover pesto to an airtight jar and store in the fridge.
Notes
To store: Store in the fridge in an airtight container or jar. It should last a week or two. If you want to keep it longer, I would advise adding it to a jar and levelling it out so it’s nice and flat. Then add some olive oil over the top to create a layer that essentially seals the pesto. This will stop it going bad as fast. The olive oil will solidify a bit in the fridge but once mixed into hot pasta (for example) or brought to room temperature, it’ll melt.
To freeze: Freeze in an airtight container, ice cube trays or a freezer bag. The freezer can sometimes darken the pesto in colour so don't be alarmed but it will still taste delicious. You can keep it in the freezer for up to 3 months. When ready to use, simply defrost at room temp and stir through pasta/use as you wish.
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