Pistachio pesto with fresh basil puts a Sicilian twist on the classic Italian recipe, adding texture and unexpected flavor. It's easy and quick to make in a food processor in less than 10 minutes. I'll share my secret to keep it looking as green and fresh as possible!
In the summer, I grow basil in my garden for the express purpose of making pesto sauce. But predictable I am not, so I like to make Sicilian-style pistachio pesto for a change of pace to use for a quick pesto pasta dinner, or to zhuzh up potato salad.
I use a special technique that I learned from Bon Appétit combined with a few tricks of my own that creates the smoothest texture while keeping the basil fresh and green.
Jump to:
Pistachio pesto ingredients
- Raw, unsalted pistachios: Pistachios have an unmistakeable flavor, sweeter than the traditional pine nuts. We won't pulverize them into a paste, we'll leave them in sandy bits to add texture and so you can really taste them. If you're looking for variations on this idea, you can make sage pesto or kale pesto with pistachios, too!
- Parmesan cheese: It's so important to use real parmigiano reggiano cheese imported from Italy when you're making pesto or any Italian recipes. The creaminess and saltiness are unmatched, and it will genuinely make a difference in the flavor.
- Extra virgin olive oil & garlic: You're going to taste the olive oil big-time, so use a good one. This is not the time to cheap out. You can be flexible with the amount of garlic according to your taste.
- Fresh basil: Always store basil at room temperature, never in the refrigerator. If you can get basil from your garden or from the farmer's market, do it! Freshest is best-est!
*Ingredients with measurements are listed in the recipe card below.
How to make basil pistachio pesto
Step 1: Use a microplane grater to grate the garlic. Add the pistachios, garlic parmesan, and salt to a food processor.
Step 2: Pulse the mixture a few times, then turn it on low speed until the mixture looks like coarse sand.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll join hundreds of readers on my email list!
Step 3: Add the basil and about โ of the olive oil and pulse a few times until the basil is chopped into big chunks.
Step 4: Turn the motor on low and drizzle in the remaining olive oil. Stop processing as soon as it comes together.
Do not over-process pesto!
This is my #1 tip for making pesto. The food processor blade will start to heat up the longer you're mixing the ingredients. Heat turns basil black! (Trust me, I've made this mistake myself.)
To keep your pistachio pesto as fresh and green as possible, process the nuts and cheese together first, then add the basil. This way you're not beating up that basil the whole time you're trying to chop the nuts down to a fine consistency.
Ways to use pistachio pesto
- Add to mayo and spread on sandwiches.
- Serve with grilled meats or vegetables.
- Make a pesto pasta salad or serve with gnocchi.
- Add red wine vinegar and more olive oil, shake it up, and turn it into a salad dressing!
Debra's Details: It's quick, easy, versatile!
- One simple swap of pistachios for pine nuts adds new texture and flavor to a favorite recipe
- Make it in 10 minutes!
- Foolproof food processor method keeps the basil fresh and green.
- Use it for so many things besides pasta.
- Make it up to 5 days ahead and store in the fridge, or freeze for up to 3 months!
If you enjoy this recipe, please leave me a 5-star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card! It really helps others find my content and helps my business grow! Sign up for my newsletter for recipes delivered to your inbox and follow me on Instagram and Pinterest! Thank you!
Recipe
5-Ingredient Pistachio Pesto with Basil
Equipment
- box grater (optional)
Ingredients
- ½ cup raw, unsalted pistachios
- 1 cup grated parmesan cheese
- 1-2 cloves garlic
- 1 teaspoon kosher salt
- 6 cups fresh basil leaves
- 1 cup extra virgin olive oil
Instructions
- Use a microplane grater to grate the garlic. Add the pistachios, garlic parmesan, and salt to a food processor.
- Pulse the mixture a few times, then turn it on low speed until the mixture looks like coarse sand.
- Add the basil and about ⅓ of the olive oil and pulse a few times until the basil is chopped into big chunks.
- Turn the motor on low and drizzle in the remaining olive oil. Stop processing as soon as it comes together.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll join hundreds of readers on my email list!
Notes
- Do not over-process: Lots of recipes will tell you to throw everything in the food processor at the same time and just blend away. NO! The blade in the food processor will heat up and this causes the basil to turn black! My method combines techniques that I learned from Bon Appétit with a few tricks of my own. You're separating out the steps a bit, so you don't risk discoloring the basil while you're trying to pulverize the pistachios. Your pesto will stay nice and green!
- Grate your own cheese: This will give you the best flavor and texture. Pre-grated cheese can get dried out and may have anti-caking agents on it that will affect how well it blends with the pistachios.
- Storage: Place in an airtight container in the refrigerator, cover with a thin layer of olive oil to keep it from discoloring. It will keep for about 5 days.
- Freezing: I love to make a big batch of pesto and freeze it to use in soups, sauces, risotto, etc. I freeze it in small portions in silicone ice cube trays, then transfer to an airtight container for up to 3 months.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Leave a Reply