Pistachio pesto is a small bowl of sunshine: rich, nutty, and impossibly smooth. Bright color and a delicate crunch make every spoonful feel like a little celebration.
It’s quick, forgiving, and the sort of sauce that turns a simple meal into something to linger over. The recipe that follows keeps things honest and easy, with a few friendly notes for swapping and stretching what’s in the pantry.
Ingredients
Bright, nutty, and a little creamy — this pistachio pesto is all about fresh basil, toasted pistachios, and a kiss of lemon. Here’s everything you’ll need to make the exact bowl pictured.
- 1 cup shelled pistachios, toasted
- 1/4 cup shelled pistachios, coarsely chopped
- 1 cup fresh basil leaves, packed
- 3 small basil leaves
- 1 clove garlic, peeled
- 1/3 cup grated Parmigiano-Reggiano
- 1/2 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons cold water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
This pistachio pesto comes together quickly and keeps the flavors clean: toasted pistachios for body, basil for freshness, a little Parmigiano for creaminess, lemon for lift, and a pinch of heat to wake it up.
Pulse pistachios and garlic: Put the 1 cup toasted pistachios and the 1 clove garlic in a food processor and pulse until the nuts are broken down but still slightly coarse, scraping the bowl once so everything chops evenly.
Add basil and cheese: Add the 1 cup packed fresh basil leaves and the 1/3 cup grated Parmigiano-Reggiano and pulse in short bursts until the mixture comes together while keeping a little texture.
Stream in oil and lemon: With the motor running, slowly pour in the 1/2 cup extra virgin olive oil and the 2 tablespoons fresh lemon juice so the pesto emulsifies into a smooth, glossy paste.
Thin and adjust: Add the 2 tablespoons cold water a little at a time and pulse until the pesto reaches a creamy, spreadable consistency like the photo, stopping when small flecks of pistachio and basil remain visible.
Season and wake it up: Stir in the 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon crushed red pepper flakes and pulse once or twice so the seasoning is evenly distributed.
Fold in chopped pistachios: Transfer most of the pesto to a serving bowl and gently fold in the 1/4 cup coarsely chopped pistachios to add crunchy contrast while keeping a small handful to sprinkle on top.
Finish and garnish: Spoon the pesto into your bowl, smooth the surface, scatter the reserved chopped pistachios and the 3 small basil leaves over the top and give a final little drizzle of the olive oil from the measured amount for shine.
How to Store Pistachio Pesto
Keep the pesto in an airtight container in the refrigerator for up to 4–5 days; press a thin layer of olive oil over the surface to help prevent browning. For longer storage, freeze portions in an ice cube tray, then transfer the frozen cubes to a sealed bag and use within 2–3 months—thaw in the fridge or stir directly into warm pasta.
Tweaks and Additions
Here are eight simple tweaks and little additions to brighten, deepen, or change the personality of this pistachio pesto—easy swaps you can try depending on what you have or what mood you’re in.
Mix Pecorino with Parmigiano: Swap half the Parmigiano for Pecorino Romano for a saltier, tangier note that plays nicely with the pistachios and lemon.
Add lemon zest: Grate the zest of one lemon into the food processor for a brighter, more aromatic lift that complements the lemon juice without adding more acidity.
Stir in creamy ricotta: Fold 2–3 tablespoons of ricotta (or mascarpone) into the finished pesto for a silkier, milder sauce that’s lovely on crostini or pasta.
Blend in peppery arugula: Replace a handful of basil with arugula (about 1 cup basil + ½ cup arugula) for a peppery green edge that keeps the color but adds bite.
Whisper of anchovy: Add one small anchovy fillet or ½ teaspoon anchovy paste with the garlic for deep umami that you won’t taste as fishy—just extra savory warmth.
Try Aleppo or smoked paprika instead of red pepper flakes: Swap the crushed red pepper for ¼–½ teaspoon Aleppo pepper or a pinch of smoked paprika for gentler, more complex heat and a smoky note.
Fold in toasted breadcrumbs (pangrattato): Sprinkle a tablespoon or two of warm toasted breadcrumbs into the finished pesto for crunchy contrast and a toasty, rustic finish.
Swap half the pistachios for toasted walnuts or almonds: Use a 50/50 mix of pistachios and walnuts or almonds for a more rounded, slightly bitter nuttiness that adds depth to the pesto.