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We should really just call this pistachio pesto the magic green sauce because it literally elevates everything you put on it.
I made a similar version to this last year, pistachio mint pesto, and while I do love that one, not everyone loves mint.
This pistachio pesto has a bit of heat incorporated with it and it’s just so luxe.
Luxe like something you would find in a fancy restaurant slathered over a giant piece of steak or a little ramekin that is included in your dinner with crusty bread.
I looooove pesto so much. It’s just one of those sauces that you can literally put on anything and it’ll instantly make that dish, vegetable, whatever, that much better.
Like I said, MAGIC SAUCE.
What does pistachio pesto taste like?
It’s kind of sweet but not like a dessert sweet. It’s like a subtle sweet it also just has a nutty aroma.
The predominant flavor is obviously pistachio but you can definitely taste the basil and lemon, as well.
If I don’t have a food processor, can I make this in the blender?
Yes, you can!
Can I use another oil for this recipe?
You could use avocado oil but that’s about the only other oil I would recommend.
The olive oil will give you more robust and fruity flavor, though so olive oil is definitely my number one choice.
Can I use another nut?
I wouldn’t recommend it.
Can I mix nuts in this?
You could but I like the pure taste of pistachio pesto unadulterated with any other nut.
How do I use pistachio pesto?
You can use it on so many things!
I’m sharing a recipe later where I tossed this on vegetables but we’ve put it on grilled steak before, as well.
I have also mixed this together with shredded chicken and made a pistachio pesto chicken wrap.
You can use this in pasta! Let the warmth of the freshly cooked pasta help heat up the pistachio pesto and coat the noodle strands. So delicate and delicious.
Recipes similar to pistachio pesto and/or how to use pistachio pesto:
Pistachio Pesto
Equipment
Ingredients
- 2 cups (246 g) pistachios, shelled (mine were roasted and salted)
- 1 ½ cups (36 g) fresh basil leaves
- ⅓ cup (33 g) freshly shredded parmesan cheese
- Juice of 1 lemon
- 1 teaspoon crushed red pepper flakes
- ⅔ cup (158 ml) olive oil, approximate
Instructions
- In the bowl of a food processor, process pistachios, basil, cheese, lemon, and crushed red pepper flakes until a paste-like consistency.2 cups (246 g) pistachios, 1 1/2 cups (36 g) fresh basil leaves, 1/3 cup (33 g) freshly shredded parmesan cheese, Juice of 1 lemon, 1 teaspoon crushed red pepper flakes
- Drizzle olive oil into the feed chute until mixture comes together. You may need more or less olive oil, depending on how you like your pesto.2/3 cup (158 ml) olive oil
- Store in an airtight container for up to 2 weeks.
Is the pistachio amount accurate? My “pesto” was a course mess. Wouldn’t spread and was thick and pasty.
Followed a different recipe with 1/2 cup pistachios and 4 cups of basil and it was perfect.
hi, yes, the pistachio amount is correct and yeah, this pesto recipe is more on the coarse thick side.
Delicious! I only had 1 cup of pistachios, so subbed in cashews for the other cup. (It still tasted great, but, next time I will purchase another package of pistachios.) Also increased the basil to 2 cups and added a little flat parsley and arugula (about 2 tbsp each). This is a super easy and tasty recipe that everyone loved atop grilled chicken and pasta. Thank you so much.
I tweaked the recipe a tiny bit by adding minced garlic and cutting back on the lemon juice, but this is by far the tastiest pesto I’ve ever made (especially with basil picked fresh from my vegetable garden)! The red pepper flakes are a must as well. This pesto is great in pasta and slathered on garlic toast. I can’t stop eating it! I will never use another nut besides pistachio in my pesto ever again!
Yum! Sounds so good!!
Made this today and had it on a bowl of spaghetti with a little extra cheese over the top and it was delicious!
Yum!! It’s so decadent; I love it!
This pesto is amazing! Even in my little food processor, it turned out beautifully! I have tried it on roasted veggies, mixed in asparagus soup, smeared on bread, and just with a spoon! Delicious in every way! So glad I kept my basil plant alive long enough to try this! Thank you for the recipe!
I do the same as you! I eat it on EVERYTHING! It’s addicting, haha
Hi Julie this is right up my alley! Did you use salted pistachios here?
mine were roasted and salted!