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:
- 2 cups pistachios, shelled (mine were roasted and salted)
- 1 ½ cups fresh basil leaves
- ⅓ cup freshly shredded parmesan cheese
- Juice of 1 lemon
- 1 teaspoon crushed red pepper flakes
- ⅔ cup olive oil, approximate
- In the bowl of a food processor, process pistachios, basil, cheese, lemon, and crushed red pepper flakes until a paste-like consistency.
- 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.
- Store in an airtight container for up to 2 weeks.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.