This easy pistachio pesto is a fresh twist on a classic basil pesto, with a slightly sweeter, nuttier flavor and a beautifully vibrant finish. Made with basil, parmesan and a squeeze of lemon, it comes together quickly but feels a little bit special. It’s perfect tossed through pasta, spooned over vegetables or spread onto warm bread.
Hi! One of my best friends, Evie, is obsessed with pistachios but I’ve always been a bit on the fence. I think this recipe has converted me though. To me, there is nothing better than a pesto pasta, and swapping the traditional pine nuts for pistachios gives it such an extra punch of flavor.
Of course, you don’t have to use it with pasta. Pesto has countless uses, spooned onto toast with scrambled eggs, tossed through cooked potatoes or drizzled over steak or fish. If you’d like to try a few more pesto variations, you might enjoy my traditional homemade pesto genovese, arugula pesto or red pepper pesto.
Ingredients
Pistachios - Use shelled, unsalted pistachios. Raw pistachios will give you the freshest flavor and a more vibrant finish.
Basil - Fresh basil leaves are key here for that classic pesto flavor. I use slightly less than a traditional pesto to let the pistachios shine.
Parsley - I like adding a small amount of flat-leaf parsley to keep the pesto fresh and balanced. It stops the pistachio from feeling too rich or sweet without taking over the flavor.
Parmesan cheese - Finely grate your own Parmesan for the best texture. Pre-grated cheese isn't fine enough and has additives that won't melt into pesto well.
Garlic - Fresh garlic cloves add a nice sharpness. You can adjust the amount depending on how strong you like it.
Olive oil - Use a good quality extra-virgin olive oil as it makes up a big part of the flavor. I prefer something not too strong or peppery so it doesn’t overpower the pistachios.
Lemon - A small squeeze of lemon juice helps balance the richness of the pistachios and keeps the pesto fresh and bright.
How to make pistachio pesto
The full ingredient list and more detailed instructions are in the recipe card below. This is a visual reference for the steps.
1. Add the pistachios, garlic and a pinch of salt to a food processor.
2. Pulse until the pistachios are broken down but still have some texture.
3. Add the basil and parsley to the processor.
4. Pulse until just incorporated. Be careful not to over blend.
5. Transfer to a bowl, add the parmesan and mix well with a spoon.
6. Drizzle in the olive oil and mix to a smooth, spoonable consistency. Add lemon juice to taste.
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Top tips
- Don't overblend the pistachios. You’re looking for a slightly coarse texture, not a smooth paste. Over processing can make the pesto feel heavy and a bit dense.
- Pulse the herbs briefly. Basil and parsley can lose their freshness and color if over blended. A few quick pulses is all you need. Putting the blade in the freezer first helps.
- Mix the cheese in by hand. Stirring the parmesan in at the end keeps the texture lighter and keeps the herbs brighter.
- Balance with lemon at the end. This pesto really benefits from a squeeze of lemon.
How to make the perfect pesto pasta
A pesto sauce for pasta is one of my all time favorite things. Because basil doesn’t like direct heat, pesto shouldn’t be warmed in a pan like other pasta sauces, it needs gentle heat from the pasta itself.
- Cook your pasta until al dente (you can follow my guide on how to cook pasta perfectly).
- Always reserve a cup of pasta water before draining.
- Add your pesto to a large mixing bowl, then add about ¼ cup of hot pasta water and whisk to combine.
- Add the cooked pasta and toss for 1–2 minutes until the cheese melts and the sauce becomes glossy and coats the pasta.
- Serve immediately with extra Parmesan on top.
Common questions
You can, but I prefer using raw pistachios for a fresher, brighter flavor. Roasted pistachios will give the pesto a deeper, nuttier taste but slightly less vibrant color.
I obviously love pistachio pesto tossed through pasta, but it’s incredibly versatile. Use it as a sauce for roasted vegetables, spoon it over grilled chicken or fish or spread it onto sandwiches.
Store the pesto in an airtight container in the fridge for up to 3 days. Press it down into the jar and pour a thin layer of olive oil over the surface to help prevent it from oxidizing and losing its color. Give it a good stir before using.
Some other pesto dishes to try
If you loved this homemade pistachio pesto then here are some other dishes to try.
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Recipe
Easy Pistachio Pesto
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Ingredients
- 2 garlic cloves
- 40 grams shelled pistachios
- 30 grams basil leaves
- 20 grams Italian parsley
- 50 grams Parmesan cheese, finely grated
- 100 mls olive oil
- 1-2 teaspoons lemon juice
- salt to taste
Instructions
- Add the garlic, pistachios and a big pinch of salt to a food processor. Pulse until the pistachios are broken down but still have some texture.
- Roughly chop the basil and parsley, add to the processor and pulse until just incorporated. Be careful not to over blend as the heat from the machine can affect the herbs.
- Transfer the mixture to a bowl, add the parmesan and mix well with a spoon.
- Drizzle in the olive oil and mix until you have a smooth, spoonable consistency. Add 1 teaspoon of lemon juice, then taste and add more if needed.
- Taste and adjust seasoning if needed. Use straight away or store in the fridge with a thin layer of olive oil on top.
- You can also make this with a mortar and pestle for a more rustic texture, but it will take longer to break down the pistachios.
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
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