Rich, bright, and so easy to make – this pistachio pesto is the kind of simple Italian sauce that turns everyday meals into something special.
For more easy Italian recipes, check out our chicken cacciatore, chicken pizzaiola, Tuscan bread and tomato soup, bean salad with tuna.
Why We’re Obsessed with This Pistachio Pesto (and You Might Be Too)
This pistachio pesto is creamy, nutty, and just fresh enough — a simple twist on the classic Genovese version, and honestly? We might love it more. Instead of relying fully on basil, this version highlights the buttery richness of pistachios. It’s smooth, vibrant, and ready in 5 minutes. Perfect for pasta, crostini, grilled veggies, or spooned straight from the jar (I’ve done it, no shame).
But the real superfan in the house is Louise. The first time I made this, I turned around and half the batch was gone — straight from the blender. I actually had to make a second round just to take photos. She even has it for breakfast on toasted bread with tomatoes and a drizzle of olive oil. It’s that good.
We’ve tucked it into warm focaccia, layered it into prosciutto sandwiches, and drizzled it over caprese salad. It even plays surprisingly well with Greek flavors — try it on chicken souvlaki or alongside chicken with lemon and orzo.
We make a jar of this almost every week — especially in spring and early summer when basil is just starting to pop. It's also freezer-friendly, so you can tuck some away for rainy days.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Fresh basil leaves: You can also try spinach, mint, parsley, or arugula.
- Extra virgin olive oil: The good stuff makes a difference. Sub with avocado oil if needed.
- Shelled pistachios (not salted): Toasted for depth, or raw for a greener, lighter flavor. Sub with almonds or walnuts in a pinch.
- Grated Parmesan: Parmigiano Reggiano or Grana Padano is ideal. Pecorino works too, just a bit saltier so I would use half the amount.
- Garlic: Optional — start small and adjust to taste.
- Sea salt: Taste and adjust depending on your cheese and nuts.
- Black pepper: Freshly cracked is best.
- Lemon zest: Optional, but it brightens everything up.
- Ice cubes: Optional trick for keeping the pesto green — totally worth it.
How to Make Pistachio Pesto
1. Pulse the base: In a food processor, combine ⅔ cup (85 g) shelled pistachios, 1 cup (15 g) fresh basil leaves, ½ cup (40 g) grated parmesan, 2 ice cubes, ½ clove garlic, ¼ teaspoon sea salt, ¼ teaspoon black pepper, and ½ teaspoon lemon zest (if using). Pulse a few times until it looks chunky and crumbly.
2. Add olive oil: With the motor running, stream in ½ cup (110 g) olive oil until the pesto is creamy but still has some texture. Scrape down the sides and pulse again if needed. Taste and adjust. Want it creamier? Add a splash more oil. Need brightness? A squeeze of lemon juice works great.
3. Serve it up: Toss it with hot pasta (save some pasta water!), spread it on sandwiches, or dollop over roasted veggies, caprese salad, or grilled chicken.
Tips
- Use unsalted pistachios: Salted nuts will throw off the balance — always start with unsalted, then season to taste at the end. We usually buy toasted pistachios still in the shell and remove them ourselves — they tend to be fresher and more flavorful than pre-shelled ones.
- Go easy on the garlic: Start with half a clove, taste, then adjust.
- Add an ice cube for color and creaminess: It’s an old trick, but it works! One or two ice cubes help emulsify the pesto and keep it bright green as it blends, since they lower the temperature of the blades and prevent the basil from overheating.
- Grate your cheese fresh: Pre-grated Parmesan doesn’t blend as smoothly and often has anti-caking agents. Freshly grated melts right into the pesto.
- Use a good olive oil: The flavor really comes through here. A mild, fruity extra virgin olive oil works best.
- Taste and adjust at the end: Pistachios vary in sweetness and oil content. Add a pinch more salt, a splash of lemon juice, or even more cheese if needed.
- Make it your own: Swap basil with parsley or mint, or stir in a spoonful of ricotta for an extra creamy variation.
Frequently Asked Questions
Yes, but don't add any salt to the pesto. Taste before seasoning, and rinse them quickly if they’re very salty or roasted with oil.
Not at all! You can swap basil with parsley, mint, arugula, spinach or even a mix. Pistachios are the star here, so feel free to play with the greens.
Store pistachio pesto in an airtight jar in the fridge for up to 5 days, with a thin layer of olive oil on top to keep it fresh.
Yes! Freeze in small portions (ice cube trays work great), then transfer to a bag or container. It keeps for up to 3 months.
Likely from heat during blending or if you let it at room temperature for more than 30 minutes. Add an ice cube and blend in short pulses to keep it cool and green. When you store it, cover with a thin layer of olive oil to prevent browning.
Short shapes like fusilli, orecchiette, or rigatoni catch the sauce beautifully. But honestly, anything goes — even gnocchi or orzo.
More Easy Italian Recipes
- Focaccia
- No-Yeast Flatbread
- Mediterranean chicken with potatoes
- Chicken saltimbocca
- Italian sausage pasta
- Italian meatballs
- Tuscan cod
- Baked cod
If you tried this Pistachio Pesto recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Pistachio Pesto
Equipment
- Food processor
Ingredients
- 1 cup fresh basil leaves
- ½ cup extra virgin olive oil
- ⅔ cup shelled pistachios not salted
- ½ cup grated parmesan (1.5 ounces)
- ½ clove garlic optional - or more to taste
- ¼ teaspoon sea salt or more to taste
- ¼ teaspoon black pepper
- ½ teaspoon lemon zest optional
- 2 ice cubes optional
Instructions
- Pulse the base: In a food processor, combine ⅔ cup shelled pistachios, 1 cup fresh basil leaves, ½ cup grated parmesan, 2 ice cubes, ½ clove garlic, ¼ teaspoon sea salt, ¼ teaspoon black pepper, and ½ teaspoon lemon zest (if using). Pulse a few times until it looks chunky and crumbly.
- Add olive oil: With the motor running, stream in ½ cup extra virgin olive oil until creamy but slightly textured. Scrape down the sides, taste, and adjust with more oil or a squeeze of lemon if needed.
- Serve it up: Toss it with hot pasta (save some pasta water!), spread it on sandwiches, or dollop over roasted veggies, caprese salad, or grilled chicken.
Notes
- Basil: Or try spinach, mint, parsley, or arugula.
- Olive oil: Use the good stuff. Avocado oil works in a pinch, but it won’t have the same rich flavor as EVOO.
- Pistachios: Unsalted, toasted or raw. Almonds or walnuts work too.
- Parmesan: Parmigiano or Grana Padano. Pecorino? Use half, it’s saltier.
- Garlic: Optional — start small and tweak to taste.
- Black pepper: Freshly cracked, always.
- Lemon zest: Optional, but brightens it beautifully.
- Ice cubes: Old trick, but gold — keeps the pesto green and smooth.
- Use unsalted pistachios: Salted ones throw off the balance. We buy toasted, in-shell pistachios and shell them ourselves — fresher, more flavor.
- Go easy on garlic: Start with half a clove, then taste and tweak.
- Add an ice cube: Helps it stay green and creamy by cooling the blades.
- Grate your cheese fresh: It melts better and blends smoother.
- Use good olive oil: A mild, fruity EVOO makes all the difference.
- Taste and adjust: Pistachios vary — balance with salt, lemon, or more cheese.
Fatima says
Very very good thank you
Delia says
My boyfriend and I made the prosciutto sandwich from your blog and added this pistachio pesto — absolute perfection. The combo of salty prosciutto and that creamy, nutty pesto was unreal. We used the leftovers the next day on the caprese salad you shared on Instagram, and it was just as amazing. This recipe’s a keeper!
Nico Pallotta says
That makes me so happy to hear, Delia! That prosciutto + pistachio pesto combo is one of our all-time favorites — so simple but so good, right? Love that you used the leftovers on caprese too (Louise does the same!). Thanks so much for trying it and sharing — seriously made my day.