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Pistachio Pesto

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This pistachio pesto is so easy to make and is full of flavor. Fresh basil, garlic cloves, and parmesan cheese combine with salty, nutty pistachios to make a delicious twist on traditional pesto.

  • Total Time: 10 minutes
  • Yield: 4 servings 1x


Units Scale
  • 2 cups fresh basil
  • 1/2 cup pistachios
  • 2 garlic cloves
  • 1/2 cup parmesan cheese
  • 12 tbsp lemon juice, fresh
  • 1/4 cup avocado/olive oil
  • 1/2 tsp salt + more to taste
  • fresh ground pepper to taste (optional}


  1. Add all the ingredients except the oil to a food processor. Pulse until pistachios are in small chunks and everything is combined.
  2. While the food processor is still running, drizzle oil slowly into your pistachio mix until the pesto is the consistency you want.
  3. Add more salt and paper to taste if needed.


  1. Pistachios take longer to break down since they are smaller and harder than most other nuts used for pesto. You’ll want to keep checking and scraping down the sides, but it should take around 8-10 minutes of constant running, stopping, scraping etc etc. 
  2. Store in an airtight container in the fridge for up to a week or longer (eat sooner than later for tasty freshness)!
  • Author: Jenny Hurley
  • Prep Time: 5 minutes
  • Category: Dip, Sauce
  • Cuisine: Italian
  • Diet: Vegetarian
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