Savoury, salty, and addictive pistachio pesto that’s ready in no time with just 4 ingredients needed! Use it for dipping, or make it a sauce with your favourite pasta.
This fantastic basil pesto with pistachios is filled with flavour, despite only needing 4 ingredients.
It’s perfect to enjoy when the garden is overloaded with pesto, but also incredible all year long.
Like my pea pesto, nut free-pestos, and lentil pesto, you can expect tons of flavour!
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Ingredients + Substitutions
Here’s everything you’ll need to make this simple pistachio pesto recipe.
- Pistachios: Use shelled pistachio nuts that are raw or dry-roasted. If your pistachios are salted, don’t add extra salt before tasting your pesto first.
- Basil: Fresh herbs are key to a great pesto, so do not use dried. Use fresh basil leaves, or another fresh herb, if preferred.
- Garlic: Always use fresh garlic cloves for the best tasting pesto.
- Lime: I particularly enjoy this basil pesto with lime, but you may also use lemon juice and/or lemon zest.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the pistachios, lime, garlic clove/s, and basil to your food processor.
Blend until mostly smooth, adding a little water if preferred to thin.
Taste the pesto and add salt and black pepper, if needed.
Then serve with your favourite pasta dish or zoodles, or use your pistachio pesto as a dip with raw veggies, crackers, pita, and/or crostini.
How to use it
So many ways to use this pistachio pesto. Here are some great options:
- Make pistachio pesto pasta with fettucini, or another pasta shape and top it with red pepper flakes and vegan parmesan cheese. (Reserve some pasta water to thin the sauce as required.)
- For a lighter meal, use your pesto sauce with zucchini noodles, or spaghetti squash.
- Mix some of this vegan pesto into chickpea salads or make it a salad dressing by adding some extra virgin olive oil, and/or apple cider vinegar.
- Drizzle some onto these delicious vegan “chicken” patties.
- Or use it as a base for pizza crust and/or socca flatbread.
Variations
Mix up your pistachio pesto with some of these fun variations.
- Make it spicy and add a pinch of red pepper flakes or cayenne pepper.
- Add 2-3 tablespoons of nutritional yeast for a slightly cheesy flavour.
- Swap the pistachios for pine nuts, walnuts, blanched almonds, cashews, sunflower seeds, and/or pumpkin seeds. (So many options!)
Or check out my lentil pesto or these three oil-free pesto recipes.
Equipment
I use this Cusinart food processor to make my pistachio pesto. You may also use a blender if you don't have a food processor. However, I find it easier to transfer the mixture from the bowl of a food processor.
Storage
Keep your pistachio pesto in the fridge for 3-4 days in a sealed container, or a bowl covered with a piece of plastic wrap.
To freeze, use an airtight container, or freeze smaller portions in ice cube trays. Once frozen, transfer the pesto cubes to a freezer bag or container. Your vegan pesto will keep frozen for 6 months.
Expert Tips
- Use a food processor for a finely chopped texture.
- For a smoother texture use a blender.
- Choose any fresh herbs you prefer, but keep the same ratio.
- This recipe is easily doubled, tripled, or more. Especially useful during harvest time when you have plenty of fresh herbs in the garden to use up.
- If using your pesto for pasta, add a generous pinch of salt to your pasta water for the best texture and flavour. Here's a handy guide to help you salt your water perfectly each time.
More delicious pesto recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 cup shelled pistachios
- 2 cups fresh basil gently packed
- 2 tablespoons lime juice approx. 1 medium lime
- 2 cloves garlic
- 2-4 tablespoons water if needed
- salt + pepper to taste
Instructions
- Add the pistachios, basil, lime juice, and garlic to the bowl of your food processor and process until combined and mostly smooth. Then taste for salt and pepper, adjust as needed, and add water if needed to thin out the sauce.
- Serve as a dip with veggies, crostini, crackers, and/or breadsticks. Or use it as a sauce with pasta or vegetable noodles.
Notes
- Use a food processor for a finely chopped texture.
- For a smoother texture use a blender.
- Choose any fresh herbs you prefer, but keep the same ratio.
- This recipe is easily doubled, tripled, or more. Especially useful during harvest time when you have plenty of fresh herbs in the garden to use up.
- If using your pesto for pasta, add a generous pinch of salt to your pasta water for the best texture and flavour. Here's a handy guide to help you salt your water perfectly each time
Carol says
This makes 8 servings. It would be much more helpful to know exactly what is the amount of a serving…. for instance… 3T…. 1/8cup… etc.
Shirley says
Will definitely make this. Thank you Rosa
Rosa says
My pleasure, Shirley! 🙂