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Basil Pistachio Pesto

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LIZ DELLA CROCE

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A delicious twist on the traditional Italian recipe, your family will love this Lemony Basil Pistachio Pesto. Serve on pasta, drizzle over meat or use as a salad dressing!

Forkful of basil pistachio pesto on pasta.

Summer food is so easy, so flavorful, and so healthy! I love everything about it. Every week when I visit my local farmers market I come home with loads of fresh ingredients that I’m just itching to turn into meals. In addition to all of the fresh fruits and vegetables, I am also inundated with fresh herbs. Traditionally pesto is made with pine nuts, but this Basil Pistachio Pesto is just as delicious, with a bit of a twist. Best of a bowl of pasta, you can use it in loads of ways including Sausage Pesto Pasta, Pesto Pasta with Salmon and Grilled Pesto Pizza with Mozzarella.

Ingredients

  • Basil: Pesto required fresh basil leaves, sweet basil to be exact. It adds sweet, somewhat minty, and peppery flavors to the pesto sauce.
  • Parmigiano Reggiano: A hard cheese with a salty, nutty taste that pairs well with the other ingredients in pesto.
  • Olive oil: Mild flavored and heart healthy, it adds moisture to the sauce.
  • Pistachios: A little bit sweeter than pine nuts, so the finished pesto has a sweet edge to it. The green tint of the nuts also adds to the bright green color.
  • Garlic: A little bit spicy, nutty, and pungent in taste.
  • Lemon: Fresh lemon juice and lemon zest add brightness and needed acidity to cut through some of the sweeter flavors.

How to Make Basil Pistachio Pesto

To make your basil pistachio pesto, add all of the ingredients (except olive oil) to a food processor and pulse a couple times to get it started. Making homemade pesto is super easy to do in a food processor. However, you can make it in a blender as well, or the old fashioned way by using a mortar and pestle.

Then drizzle in the olive oil until you reach your desired consistency and the pesto is smooth and creamy. Season to taste with some salt and pepper.

Basil pistachio pesto.

Once finished store in a jar or any other airtight container until ready to serve. Then you’re ready to enjoy your Basil Pistachio Pesto!

Frequently Asked Questions

What do you eat pesto with?

Pesto tastes great as a sauce on pesto, or on top of chicken, fish, or steak. You can also spread it across crusty bread or drizzle on top of a caprese salad.

How long is homemade pesto good for?

Kept in an airtight container, it’ll last about a week in the fridge, or up to 3 months in the freezer.

What other nuts are good in pesto?

If you don’t have pine nuts or pistachios on hand, you could also use almonds or walnuts.

More Pasta Recipes

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Liz eating basil pistachio pesto on pasta.

Spread on corn on the cob, toss into warm pasta, or drizzle over grilled meats and fish. This Basil Pistachio Pesto can be enjoyed in many ways!

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a jar of green sauce

Basil Pistachio Pesto

4.59 stars average
Liz Della Croce
A delicious twist on the Italian classic, your family will love this Lemony Pistachio Basil Pesto. Serve on pasta, drizzle over meat or use as a salad dressing!
PREP: 10 minutes
TOTAL: 10 minutes
Pin
Servings12

Ingredients
 

  • 2 cups fresh basil
  • ½ cup Parmigiano Reggiano (grated)
  • ½ cup extra virgin olive oil
  • ¼ cup shelled pistachios
  • 2 cloves garlic
  • 1 juice and zest of lemon
  • salt and pepper (to taste)

Instructions
 

  • Place the first seven ingredients in a high speed food processor and pulse a couple times to start breaking down the pesto.
  • With the processor on high speed, slowly drizzle in the olive oil. Puree until smooth and creamy.
  • Check for seasoning and adjust accordingly.

Last Step:

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Rate this Recipe

Liz’s Notes

Follow this easy guide to learn how to freeze pesto.

Nutrition

Serving: 1tablespoon | Calories: 100kcal | Carbohydrates: 1g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 67mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 246IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 0.3mg


4.59 from 24 votes (17 ratings without comment)

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32 responses to “Basil Pistachio Pesto”

  1. LiZa Avatar
    LiZa

    Liz, I think there might be a typo in your Pistachio-Basil Pesto recipe. In both the 1x and the 2x, the weight of the basil shows the amount being doubled for the 2x, but both say approx. 2 cups. I think you probably meant to double that 2x to ‘approx 4 cups”. It’s just a typo and I’m sure folks can figure it out, but I thought you should know. I’ve got my basil and I’m ready to spin! Thank you

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Liza, thanks for pointing that out! Unfortunately the recipe measurement changes are done automatically through a program, and doesn’t affect my notes! I’ll have to see if I can reword it somehow.

  2. Jennifer Fuller Avatar
    Jennifer Fuller

    I LOVE the lemon and pistachio combo. So simple, refreshing and delicious!

  3. Line Avatar
    Line

    Just made it with basil from my garden you’re recipe is very good the best one I have made.

  4. Tamara Valdiserri Avatar
    Tamara Valdiserri

    Liz, this was amazing! My son can’t have pine nuts so I have always used sunflower seeds. This tasted so much better. My go to from now on especially when my garden is overflowing with basil. I add some to my cream sauce and it is delicious over pasta. It freezes well. Thank you for another fantastic recipe.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So glad you enjoyed and yes it freezes great!!

  5. february Avatar
    february

    Oh, this is really delicious ! You’re right – it tastes great on everything! Was so tired of pesto and we have sooooo much basil!Thank you

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you loved it!

  6. Susan Avatar
    Susan

    I really envy you your farmers markets. You are right to be excited about your local produce. I wish we could have such a great market here in the desert.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes we really are so grateful!!

  7. Suzy | The Mediterranean Dish Avatar
    Suzy | The Mediterranean Dish

    Big fan of pistachios–and all sorts of nuts really :-) Love this creative twist on pesto! Must try soon.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you my friend! Have a great weekend!

  8. Shawn @ I Wash You Dry Avatar
    Shawn @ I Wash You Dry

    Homemade pesto is so yummy! Now I want to run to the store and get pistachios to try it!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You would love the vibrant color the pistachios add!