Easy Pistachio Pesto Recipe
A simple pistachio pesto recipe made with fresh basil, Parmesan, garlic, and lemon. Swapping pine nuts for pistachios creates a creamy, nutty sauce that’s perfect for pasta, sandwiches, or veggies. Quick to make and full of flavor.
Servings: 14
Calories: 66kcal
Equipment
Ingredients
- 40 grams ¼ cup shelled pistachios
- 70 milliliters ⅓ cup extra virgin olive oil
- 2 handfuls fresh basil leaves about 30g
- Juice of 1 lemon about 2 tablespoons or 30mls
- 30 grams ⅓ cup grated Parmesan cheese
- 1 clove garlic
Instructions
- Add pistachios and garlic to a food processor. Pulse until finely chopped.40 grams ¼ cup shelled pistachios, 1 clove garlic
- Add basil and Parmesan. Pulse again.2 handfuls fresh basil leaves, 30 grams ⅓ cup grated Parmesan cheese
- Add lemon juice and pulse to combine.Juice of 1 lemon
- With the motor running, drizzle in olive oil until smooth.70 milliliters ⅓ cup extra virgin olive oil
- Taste and adjust with salt, pepper, or extra lemon.
Notes
- Storage: Keep in fridge 3–5 days or freeze in cubes up to 3 months.
- Tip: Thin with a splash of water if too thick.
- Serving Ideas: Toss with pasta, spread on sandwiches, or drizzle over roasted veggies.
Variations
- Swap pistachios for almonds or walnuts.
- Try lime juice instead of lemon for a tangy twist.
- For dairy-free, use nutritional yeast instead of Parmesan.
Nutrition
Calories: 66kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 38mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 33IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 0.2mg
