Pistachio Pesto

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This vibrant pistachio pesto is outrageously delicious with nutty, herby, zesty, and hint of citrus flavors. Use this pesto for pasta, toasts, pizza, as a sandwich spread, dip, bruschetta, and so much more! One taste and you will want to put this pistachio pesto on everything.

What you’ll love about this:


  • Easy – All you need is a food processor for this recipe and it will take you literally only 5 minutes to make.
  • Flavorful – Nutty, rich, bright, tangy, garlicky…SO GOOD!
  • Healthy– Basil is packed with antioxidants!
  • Vegan, dairy-free, & gluten-free


You will also love

✔️ What You Need

  • Basil – Use fresh basil (stems included!)
  • High quality olive oil – this makes all the difference in flavor
  • Pistachios (shelled) – toasted in the oven for 7-10 minutes.
  • Nutritional yeast – this recipe is totally dairy-free! Nutritional yeast (just a little!) adds so much flavor this pistachio pesto.
  • Fresh lemon & zest
  • Garlic cloves – you could also use garlic powder
  • Salt & pepper

See recipe card for full ingredient list and quantities.

Substitutions & Variations

  • Don’t have nutritional yeast? You can use parmesan too (vegan or regular, depending on your dietary needs)

How to Make Pistachio Pesto

Step 1: Pulse all your ingredients in a food processor (expect the olive oil). Drizzle in the olive oil while pulsing until combined.

Step 2: Store in a glass container in the fridge for up to 7 days. You can also freeze for up to 3 months.

Delicious Ways to Use Pistachio Pesto

Meal prep idea: You can freeze this pistachio pesto easily in an ice cube tray. Make little cubes and defrost whenever you need pesto for dishes like pasta, pizza, and more!

Do I need a food processor for this pistachio pesto?

No, you do not need a food processor. You can also use a blender.

How long does this pesto last in the refrigerator?

It can last up to one week. Store it in a sealed glass container.


Pro Tips ✔️


  • Toast the pistachios – toasting the pistachios before blending enhances their flavor. Just be careful not to burn them!
  • Blending technique– pulse the ingredients in the food processor rather than blending continuously. This helps achieve a chunky texture and prevents over-processing.
  • Freezing – pistachio pesto freezes well. Transfer it to ice cube trays, freeze until solid, then transfer the cubes to a freezer bag for easy portioning.

For another delicious pesto recipe, try out this sun-dried tomato pesto or nut free pesto!

♡ Did you love this recipe? ♡

Leave a ⭐️rating and ✏️comment below (I love to read them!) Tag us on Instagram with a photo or video of your dish 📸 @naturallieplantbased.

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Pistachio Pesto

Allie Petersen
You will want to spread this pistachio pesto on everything. It's nutty, herby, zesty, with a hint of citrus flavors. Use this for pasta, toasts, pizza, as a sandwich spread, dip, bruschetta, and so much more!
5 from 2 votes

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Prep Time 5 minutes
Total Time 5 minutes
Course Condiment
Cuisine Italian
Calories 714 kcal

Ingredients
  

  • 2 cups fresh basil
  • 1/4 cup toasted shelled pistachios* see note
  • 1 tbsp nutritional yeast
  • 2 cloves garlic
  • 1/2 tsp salt add more to taste
  • Hearty pinch of pepper
  • Juice and zest of HALF a lemon
  • 1/4 cup extra virgin olive oil

Instructions
 

  • In a food processor, combine the toasted pistachios, basil leaves, garlic, lemon juice + zest, nutritional yeast, salt, and pepper. Pulse until the mixture is finely chopped.
    2 cups fresh basil, 1/4 cup toasted shelled pistachios*, 1 tbsp nutritional yeast, 2 cloves garlic, 1/2 tsp salt, Hearty pinch of pepper, Juice and zest of HALF a lemon
  • With the food processor running, gradually drizzle in the olive oil until the pesto reaches your desired consistency. You may need to scrape down the sides of the processor bowl with a spatula as needed.
    1/4 cup extra virgin olive oil
  • Transfer the pistachio pesto to a jar or airtight container and store it in the refrigerator until ready to use.

Notes

Toasted pistachios taste the BEST for this recipe! 
To toast your shelled pistachios, spread them evenly on a baking sheet, bake at 350°F for about 7-10 minutes, stirring occasionally, until they’re golden and aromatic. *Watch them closely so they don’t burn!
Other tips:
  • Blending technique– pulse the ingredients in the food processor rather than blending continuously. This helps achieve a chunky texture and prevents over-processing.

Nutrition

Calories: 714kcalCarbohydrates: 20gProtein: 12gFat: 69gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 47gSodium: 1168mgPotassium: 706mgFiber: 7gSugar: 4gVitamin A: 2672IUVitamin C: 41mgCalcium: 143mgIron: 4mg
Tried this recipe?Comment below & tag @naturallieplantbased on Instagram!

2 Comments

  1. 5 stars
    Obsessed with this Pistachio Pesto! Just made it yesterday and it’s so flavorful and delicious. The toasted pistachios add such a nice nutty flavor, and it’s perfect with pasta or even as a veggie dip.

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