This post may contain affiliate links. Please see our disclosure policy.
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.
The classic bowl of pesto pasta is elevated by the mellow, delicious pistachios, making it different from classic basil pesto, which is typically made with pine nuts. In Italy, it’s known as Pesto Al Pistacchio, and it’s traditionally a Sicilian recipe, where they love to use pistachios across many dishes.
Table of Contents
This recipe makes one large jar of 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.
Everyone’s familiar with basil pesto, though you can actually make pesto with so many other combinations. Think arugula (rocket) and walnut, basil and almond, sage, mint, and pine nuts. Yet, pistachio pesto has to be one of the most delicious and easiest to make.
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, which has a yogurt 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.
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, so it’s 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 yogurt for a quick dip with veggies or crisps. It does so many things!
Ingredients
- Pistachio: In a classic basil pesto, this would be with pine nuts, but it’s so delicious with pistachio. You want shelled and 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 flavor, but this is optional. Try to avoid heavily salted pistachios as this might make it too salty with the parmesan.
- Fresh basil: Look for a big bunch with leaves that are still bright green, not wilted or blackened at the edges. That said, don’t stress over perfection – pesto is one of the best ways to use up basil that’s a few days past its prime.
- Parmesan: Pecorino Romano or Grana Padano both work well here if that’s what is in your fridge. If you’re serving vegetarians, double-check the label and look for a vegetarian-friendly version.
Substitutions and variations
Basil: This recipe uses basil as it’s the most typical pesto herb, 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 flavor.
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, or walnuts.
How to make pistachio pesto
Here’s a quick visual guide — the full recipe with exact measurements is below.
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 to make it smoother. I like it right in the middle.
FOUR: There you have it – perfect pistachio pesto for however you use it.
Tips from Margie’s kitchen
- How to toast pistachios: I toast mine in a dry pan rather than the oven, mostly because it’s easier to watch them closely and pull them the moment they’re ready. Keep the heat at medium-high and shake the pan often – 5-7 minutes should do it. Let the pistachios cool for a few minutes before blending, since warm nuts can make pesto too oily.
- How to store the pesto: Any pesto you don’t use right away keeps well in the fridge for a week or two in a sealed jar or container. For longer storage, level it oulevelt and cover the surface with olive oil (this blocks air and helps it last). Don’t worry if the oil sets up a bit in the fridge – it will melt as soon as it hits warm pasta or toast.
- How to store basil: Trim the ends off the stems and stand the bunch upright in a small glass or mug with a bit of water, like you would with cut flowers. Cover loosely with a plastic bag, tucking it around the rim of the glass, and leave it at room temperature. Your basil will stay fresh and perky for close to a week.
Frequently asked questions
You can, though it takes a bit more elbow grease and won’t come out quite as smooth as it would from the blender. Working with a mortar and pestle, start by pounding the garlic (if using) with a pinch of salt until it breaks down into a paste. Add the basil in small handfuls, grinding each batch in before adding more. Do the same with the nuts. Grate the cheese finely and work it in gradually, along with the pepper and lemon zest and juice. Finish by slowly drizzling in the olive oil while you keep pounding to help emulsify the sauce.
Ideally yes, as that is how they have the best flavor. Often though, shelled pistachios in the shops are not toasted and so I do it myself (see above for tips). The pesto will still be delicious without roasting the pistachios first but it will be better if you do.
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 leveling 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.
This recipe makes 1 large jam jar – around 1 1/4-1 1/2 cups (300-350 ml).
Other recipes you might like
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. It’s great drizzled over my Tomato Puff Pastry Tart.
Under 30 Minutes
Prawn and Tomato Linguine
Recipes
Homemade Basil Pesto
Easy Pasta Recipes
Chicken Macaroni Pasta Salad
Easy Dinner Recipes
Spaghetti Alla Nerano: Stanley Tucci’s Favourite Courgette Pasta
If you tried this Pistachio Pesto or any other recipe on the site, please do leave a comment and let us know how it went!
Pistachio Pesto (Pesto Al Pistacchio)
Ingredients
For the pesto:
- 3.5 oz shelled pistachios, ideally roasted (see notes/cooking tips above if you need to roast your own)
- 3.5 oz fresh basil
- 6.75 fl oz olive oil, about generous 3/4 cup
- 1 garlic clove, optional
- 1 lemon, zest and juice
- 1/2 tsp freshly ground black pepper
- 2.5 oz 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 this pesto with pasta, but it's good on so many things, like in sandwiches, with fried eggs, on salmon, or in salads. Transfer any leftover pesto to an airtight jar and store it in the fridge.
Notes
Make-ahead and storage
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 leveling 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 from 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 color, 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.More quick tips
Making pesto by hand: You can make it by hand if you don’t have a blender. 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. Toasting pistachios: For best flavor, toast the pistachios before using them. If you can buy them already roasted, that’s great! If not, it’s easy. 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.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
