Pistachio Pesto Sauce (Printable)

Vibrant pistachio pesto with basil, garlic, Parmesan, and olive oil for versatile culinary uses.

# What You Need:

→ Nuts & Seeds

01 - 1 cup (130 g) shelled unsalted pistachios

→ Herbs & Aromatics

02 - 2 cups (50 g) fresh basil leaves, packed
03 - 2 garlic cloves, peeled

→ Cheese

04 - 1/3 cup (30 g) grated Parmesan cheese

→ Liquids

05 - 1/2 cup (4 fl oz) extra-virgin olive oil

→ Seasoning

06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ Optional

08 - 1 tablespoon fresh lemon juice

# Directions:

01 - Place pistachios, basil leaves, and garlic cloves in food processor. Pulse until finely chopped.
02 - Add Parmesan cheese, kosher salt, and freshly ground black pepper. Pulse several times until well combined.
03 - With processor running, slowly drizzle extra-virgin olive oil in steady stream until mixture becomes smooth and spreadable paste.
04 - Taste pesto and add fresh lemon juice if desired for brightness. Pulse briefly to incorporate.
05 - Use immediately or transfer to airtight container and refrigerate for up to 5 days.

# Expert Advice:

01 -
  • It comes together in under 10 minutes, which means you can go from craving to eating faster than you'd think possible.
  • Pistachios add a deeper, earthier flavor than traditional pesto, making every bite taste a little more sophisticated.
  • This recipe works as a sauce, spread, or finishing touch, so one batch solves multiple dinner problems at once.
02 -
  • If your pesto looks too thick, resist the urge to add more oil—instead, thin it with a tablespoon of pasta cooking water or a splash of lemon juice so it stays creamy rather than greasy.
  • Don't over-process to a paste if you want it to taste fresh and vibrant—a little texture actually tastes better and looks more appealing on the plate.
03 -
  • Keep the pistachio skins on—they add subtle bitterness and beautiful color that gets lost when you use blanched pistachios.
  • Don't skip the slow oil drizzle while the processor runs—this is what turns everything into that luxurious, emulsified sauce instead of a grainy paste.
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