Pistachio pesto
This vibrant and flavorful pistachio pesto is a delightful twist on the classic basil pesto we all know and love. It comes together in just 10 minutes and is fantastic in pasta, sandwiches, and roasted veggies.
Pistachios are truly something special. Their buttery sweetness and savory undertones bring a unique richness to any dish. Imagine their creamy texture blending seamlessly with the zesty freshness of lemon, the aromatic basil, and the richness of olive oil. The result? A symphony of taste that’s both sophisticated and incredibly satisfying.
This pesto is incredibly easy to make, coming together in just 10 minutes with the help of a food processor. Whether you’re dreaming of a vibrant pasta dish, a gourmet sandwich, or a burst of flavor on roasted vegetables, pistachio pesto is the perfect addition. Its vibrant green color alone is enough to make any dish instantly more appealing.
This recipe is a testament to the versatility and deliciousness of pistachios. Get ready to experience a truly unforgettable pesto.
Table of Contents
Ingredients
- Pistachios – We use shelled and unsalted pistachios. Since they are the star of this recipe, we like to get good quality nuts, as they are going to have the best flavor and that intense green color.
- Extra virgin olive oil – Adds a depth of flavor and richness in texture, as well as preserves the pesto to make it last longer. Olive oil is the perfect counterpart to balancing basil and lemon. It’s full of antioxidants, healthy fats, and inflammatory properties (read more about its health benefits here).
- Basil – Fresh basil is a perfect combination of the sweetness of the pistachio.
- Lemon – Zest and juice of one lemon will brighten up this pistachio pesto.
- Salt – Fine sea salt will bring out the vibrant pesto flavors.
How to make pistachio pesto
This pistachio pesto really could not be easier to make. Simply, add the basil, shelled pistachio, lemon, juice, lemon zest, and salt to the food processor and pulse until the pistachio and basil have broken down.
As soon as they start sticking to the walls of the food processor, drizzle in olive oil until fully incorporated – keep the mixer turned on at the pulse setting to help emulsify the oil. Don’t over-mix it, it’s nice for the pesto to have some texture from pistachio crumbs.
Use the pesto and store any remaining in a disinfected mason jar. Protect the pesto from oxidizing or going bad by adding a layer of oil on top until it is fully submerged. Any oil will do, but extra virgin olive oil will give the pistachio pesto a contrasting flavor. This recipe yields two small jars.
Usage and storage tips
- To pair the delicateness of the pistachios, choose a delicate pasta, such as tagliatelle or orecchiette. For a lighter dish, add two tablespoons of pistachio pesto, mix with two tablespoons of pasta water, mix well, and enjoy. For a more concentrated pistachio-flavored pasta, add three to four tablespoons of pistachio pesto and a tablespoon of extra virgin olive oil to the pasta, mix, and enjoy!
- Don’t stop with pasta, this pesto is perfect on roasted veggies, such as Brussels sprouts, carrots, and beets.
- Use it as a spread in a sandwich topped with our Easy creamy vegan burrata.
- Pistachios are great with dried fruit. Make couscous with dried apricots and pistachio pesto.
- Use it as a pizza or a puff-pastry tart filling.
- Store in an airtight container, in the fridge for up to a week. To make it last up to a month, can seal it with more extra virgin olive oil, until the pesto is completely submerged.
For more pasta recipes see Easy Vegan orzo pasta (with cherry tomatoes and butter beans), The best vegan Cacio e pepe, and Creamy leek pasta with butter beans (Vegan).
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Happy cooking, and thank you for stopping by!
Pistachio pesto
Equipment
- 2 Small jars
- 1 Spatula
- 1 Stand mixer
Ingredients
- 150 grams extra virgin olive oil
- 30 grams basil fresh
- 150 grams pistachios shelled
- ½ lemon zested
- ½ lemon juiced
- 8 grams salt
Instructions
- Add the basil, pistachio, salt, lemon juice, and lemon zest to the food processor and pulse until broken down.Â
- With the food processor running on the pulse function, drizzle in olive oil until the pesto is fully incorporated.Â
- Use the pesto and store any remaining in a sterilized mason jar. This recipe yields two small jars. To make the pesto last longer, seal it with more olive oil.
- Enjoy it with pasta, pizza, sandwich, couscous, or a burrata salad.
Notes
- Store in an airtight container, in the fridge for up to a week. To make it last a little longer, you can seal it with more olive oil.
- To pair the delicateness of the pistachios, choose a delicate pasta, such as tagliatelle. For a lighter dish, add two tablespoons of pistachio pesto, mix with two tablespoons of pasta water, mix well, and enjoy. For a more concentrated pistachio-flavored pasta, add three to four tablespoons of pistachio pesto and a tablespoon of extra virgin olive oil to the pasta, mix, and enjoy!
My wife is a real pistachio and pasta lover, so I make this pesto for her often, and cannot get enough. I hope you give it a try and love it as much as we do. If you do, I’d love to hear your thoughts – please leave a comment and a star rating to let me know how it turned out! Your feedback not only makes my day but also helps other readers decide if they want to make it too. Happy cooking!