Pistachio Pesto
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:
You will also love…
- Pesto lovers need to try out my Pesto Orzo Salad with sun-dried tomatoes.
- One of my favorite pasta dishes of all time is this creamy Vegan Sundried Tomato Pasta!
- For a unique fresh pasta recipe perfect for summer, try out this tangy Dill Pickle Pasta Salad!
✔️ 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
- As a pasta sauce like in my incredible pistachio pesto pasta recipe!
- Spread it on a flatbread pizza (you could add it on top of my vegan flatbread recipe).
- Toast some sourdough and spread it on top or with some avocado- yum!
- Use it as a sandwich spread or on a wrap (like on my tempeh sandwich).
- Add TONS of flavor to a grilled cheese (try it on my vegan grilled cheese!)
- Mix this pesto with more olive oil and some vinegar and use as a salad dressing. This would be great on my Spring mix salad.
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, nut free pesto or classic vegan 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.
Subscribe for more delicious recipes!
Pistachio Pesto
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
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
- Blending technique– pulse the ingredients in the food processor rather than blending continuously. This helps achieve a chunky texture and prevents over-processing.
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.
THanks so much Kimmy!