Pistachio pesto is a flavorful twist on traditional pesto, made with toasted pistachios, fresh basil, mint, garlic, and Parmesan Cheese. This creamy and nutty homemade pesto is the perfect flavorful sauce for pasta, as a dip, or as a topping for meats and vegetables.
What is Basil Pistachio Pesto?
Pistachio pesto is a flavorful, nut-based sauce made with pistachios, fresh basil, mint, garlic, parmesan cheese, and olive oil. It’s a variation of classic basil pesto, replacing pine nuts with pistachios to create a rich, nutty flavor. It's great on meats, pastas or even a Caprese Salad.
Also try my Italian BBQ Sauce, Mint Gremolata, Garlic Artichoke Dip, Salmoriglio Sauce, Italian Green Sauce, and Pesto alla Trapanese.
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🌟 Why You'll Love this Recipe
- Nutty Flavor: The rich, toasted pistachios add a unique and deliciously nutty taste like the traditional pine nuts.
- Fresh Herbs: Basil and mint give the pesto a fresh and vibrant flavor making the best pesto and flavorful pesto sauce.
- Versatile Use: This 5-minute pistachio pesto is perfect for pasta, as a dip, or a topping for meats and vegetables.
🥘 Ingredients
- Raw Pistachios: Lightly toast the nuts for a richer flavor. You can get pre toasted pistachios at the grocery store. Substitute with almonds or cashews for a different nutty taste.
- Garlic Clove: Omit for a milder flavor or use garlic powder as a substitute. For a stronger garlic flavor, use two cloves.
- Basil Leaves: Use fresh basil for the best flavor. Dried basil can be used, but fresh is preferred.
- Mint Leaves: Use fresh mint for the best flavor. Substitute with parsley if mint is not available.
- Parmesan Cheese: Grate your own cheese for the best texture and flavor. Use nutritional yeast for a vegan option.
- Olive Oil: Choose high-quality extra virgin olive oil for the best taste. Substitute with another neutral oil like grapeseed or sunflower oil.
- Lemon Juice: Adjust to taste for acidity. Substitute with lemon zest, white wine vinegar or apple cider vinegar if lemon is unavailable.
- Sea Salt & Pepper: Season to taste. Use sea salt or kosher salt for better texture, and freshly ground black pepper for more flavor.
See recipe card for quantities.
🔪 Instructions
Step 1: Add the pistachios, garlic, fresh basil leaves, and mint leaves to a pestle and mortar or bowl of a food processor and grind to a rough paste. If you don’t have a pestle and mortar, use a blender to combine the ingredients.
Step 2: Mix in the olive oil and parmesan until well combined, then grind or blend further for a smoother consistency. Taste and season with lemon juice, add a pinch of salt and pepper to your liking before serving.
👩🏼🍳 Chef's Tip
- Choose a high-quality extra virgin olive oil for the best flavor and texture in your pesto. A premium olive oil will add a rich, smooth taste that enhances the overall dish.
📖 Substitutions & Variations
Vegan and Dairy Free: Substitute the parmesan cheese with nutritional yeast for a dairy-free version.
Sun-Dried Tomato Pistachio Pesto: Add ½ cup chopped sun-dried tomatoes to the recipe for a rich, tangy flavor.
Garlic-Free Pistachio Pesto: Omit the garlic for a milder taste, or use a small amount of garlic powder for a subtle garlic flavor.
🍴 Equipment
- Pestle and mortar/Blender/Food Processor
- Cheese Grater
- Measuring Cups
- Measuring Spoons
- Mixing bowl (optional)
💭 Recipe FAQs
Yes, you can. Simply omit the parmesan cheese for a dairy-free version. You can also substitute with a plant-based cheese or nutritional yeast for a vegan alternative.
For a smoother pesto, blend the ingredients longer and add a bit more olive oil if needed. For a chunkier texture, blend less or grind by hand using a pestle and mortar.
Pistachio pesto will last in the refrigerator for up to one week. To keep it fresh, cover the surface with a thin layer of olive oil to prevent oxidation.
🥣 Storage & Reheating
- Refrigeration: Store any leftover pesto in an airtight container in the refrigerator for up to a week. Put a enough olive oil on top of the pesto to help preserve it.
- Freezing: Spoon the pesto into ice cube trays and freeze until solid. Transfer the frozen pesto cubes to a freezer-safe container or freezer bag. When needed, thaw the cubes in the refrigerator or add them directly to hot dishes.
👩🏼🍳 Top Tips
Toast the Pistachios: Lightly toast the pistachio nuts in a dry pan over medium heat until fragrant to enhance their flavor.
Use Fresh Herbs: Ensure you use fresh basil and mint leaves for the best flavor and aroma.
Add Olive Oil Gradually: Slowly add the olive oil while blending to achieve the desired consistency and ensure even mixing.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Pistachio Pesto
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Equipment
- Pestle and mortar or Blender or Food Processor
- Grater (for the parmesan cheese)
- Measuring Cups
- Measuring spoons
- Mixing bowl (optional)
Ingredients
- ¾ cup pistachio nuts
- 1 clove garlic optional, use half or omit if preferred
- 1 cup basil leaves loosely packed
- 1 cup mint leaves loosely packed
- ¼ cup grated parmesan cheese
- ⅓ cup olive oil
- squeeze lemon juice
- Sea salt & pepper to taste
Instructions
- Add the pistachios, garlic, and herbs to a pestle and mortar and grind to a rough paste. Use a blender or food processor if you don’t have a pestle and mortar.
- Mix in the olive oil and parmesan until combined. Grind further if you want a smoother consistency.
- Taste and season with lemon juice, salt, and pepper to your liking.
- Serve with pasta, on fish, meat, or as a simple dip.
Notes
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
See more guidelines at USDA.gov.
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