Lemony Pistachio Pesto - The Lemon Bowl
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4.45 from 9 votes

Basil Pistachio Pesto

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!
Course Appetizer
Cuisine Italian
Keyword Pistachio Pesto
Prep Time 10 minutes
Total Time 10 minutes
Servings 16
Calories 144kcal
Author Liz Della Croce


  • 3 ounces fresh basil about 2 cups
  • 2 ounces Diamond of California Shelled Pistachios
  • 1 ounce grated Parmigiano Reggiano
  • 1 juice and zest of lemon
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup olive oil


  • 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.


Follow this easy guide to learn how to freeze pesto.


Calories: 144kcal | Carbohydrates: 1.4g | Protein: 1.8g | Fat: 15.2g | Saturated Fat: 2.5g | Polyunsaturated Fat: 12.7g | Cholesterol: 3mg | Sodium: 133mg | Fiber: 0.6g | Sugar: 0.2g