Making pistachio pesto at home is such an easy win – especially when you can make the whole thing in a mini-chopper. No need to haul out the big food processor for this one.
What makes this version special is the touch of lemon juice. Most pistachio pesto recipes skip the citrus, but I think that's a mistake. The brightness cuts through the rich, buttery pistachios and makes the basil taste even more vibrant. Plus, it helps preserve that gorgeous green color.
The lemon juice isn't just for flavor – it's doing double duty by keeping your pesto from oxidizing as quickly. You'll notice this stays bright green longer than versions without citrus.
If homemade sauces are your love language, you have to try my Pistachio Chimichurri and Roasted Edamame Pesto!
Ingredients for Pistachio Pesto:
Full ingredient list and measurements included in the printable recipe card below.
How to Make Pesto with Pistachios: A Visual Guide
This recipe works beautifully in a mini-chopper, which means you can make exactly what you need without dealing with a big food processor. The smaller bowl actually helps everything blend more evenly, and cleanup is a breeze.
What to Do with Your Pistachio Pesto
This isn't just for pasta, though it's phenomenal tossed into shrimp pesto spaghetti or Salmon Pesto Pasta. The rich, nutty flavor makes it perfect for spreading on bread for an amazing grilled cheese, making an air fryer panko pesto fish dinner, or brushing over salmon for an easy sheet pan dinner.
Let's get our pistachio game on!
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Pistachio Pesto Recipe
- Total Time: 15 minutes
- Yield: 4-6 1x
Description
You're going to love this rich, buttery pistachio pesto with bright lemon juice. Perfect for pasta, spreading on sandwiches, or dipping veggies.
Ingredients
- ⅓ cup roasted pistachios
- 2 cups fresh basil leaves, packed
- 2 garlic cloves
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper
- ½ - ⅔ cup extra virgin olive oil
- ⅓ cup Parmesan cheese, grated
Instructions
- Prepare pesto base: In a food processor or mini-chopper, pulse toasted pistachios and garlic until coarsely chopped. Add basil leaves, lemon juice, salt, and black pepper. Process until you have a paste, about 20 seconds.
- Add olive oil.
- For a thicker spread: Add ½ cup olive oil and pulse until combined but still textured.
- For a thinner sauce: Add ⅔ cup olive oil, pulsing until smooth.
- Add cheese: Add Parmesan and pulse just enough to combine.
- Taste and adjust: Check seasoning and add more salt, pepper, or lemon juice, as needed. Use right away or store in an airtight container in the refrigerator for up to 3 days.
Notes
- Storage: Keeps in the refrigerator for up to 3 days. For longer storage, freeze in ice cube trays and add Parmesan after thawing.
- For pasta: Save some salty pasta water to help thin the pesto and coat the noodles perfectly.
- Serving size: This makes about ¾ cup of pesto, enough for 1 pound of pasta or multiple uses as a spread.
- Make-ahead: Pesto actually improves after a few hours as the flavors meld. The lemon juice helps keep it bright green longer than most pestos. Note that oil will absorb into the nuts and cheese, so if using from the fridge, you'll likely need to add another drizzle of olive oil to thin it out (or salty pasta water if adding to pasta).
- Prep Time: 15
- Category: easy recipes
- Method: No Cook
- Cuisine: Italian
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