This 3-Minute Pistachio Pesto recipe is the perfect pesto for pasta, pizza and more! Make this 7 ingredient easy and delicious pesto in a food processor in minutes!
The nuttiness from the pistachios and vibrance and freshness of the basil, parsley and lemon juice make this pesto super well balanced and the perfect accompaniment to many dishes. Slather the sauce of delicious roasted or simmered gnocchi, cooked pasta, or drizzle over seared lamb chops or other meat.
If you love this pesto recipe, try my Gluten Free Pesto Pasta with Tuna & Easy Tuna Pesto Pasta! You can even use this Pistachio recipe on either of those pasta recipes.
Why you'll love this pistachio pesto recipe
- Packed with flavor - If you love pesto and trying new flavor combinations, this pesto recipe is going to be your favorite!!!
- Only uses 7 ingredients (plus salt and pepper) - Simple ingredients make this recipe really pantry-friendly.
- Takes 3 minutes to make - I promise you, from start to finish of blending this pesto, it will take you literally 3 minutes. Pesto will never be intimidating again. Super quick and easy!
- Gluten free & vegan - Allergen friendly while still super delicious!
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Ingredients
- Basil - Fresh basil is my favorite to use in pesto! Be sure to buy it within 1-2 days of using since it can go bad quickly in the fridge.
- Parsley - Fresh parsley is super delicious in this recipe.
- Pistachios - Always buy shelled pistachios for this recipe! I used lightly salted and roasted pistachios, but unroasted unsalted pistachios would work perfectly too.
- Garlic - 2 cloves of fresh garlic is my preference. If you're sensitive to garlic, just use 1 clove.
- Nutritional yeast - Adds a nutty cheesy flavor to the pesto instead of parmesan.
- Olive oil - I like to use a good quality extra virgin olive oil. If you prefer a less flavorful oil, light olive oil or avocado oil would be delicious too!
- Salt & pepper - To balance out the dish.
Find the full list of recipe ingredients and instructions in the recipe card found at the bottom of this post.
How to make pistachio pesto
Here is a super simple step by step process of how to make this basil pistachio pesto recipe:
Step one: Place shelled pistachios and garlic in a food processor.
Step two: Pulse for 5-10 seconds until they're chopped up.
Step three: Add the basil, parsley, lemon juice, nutritional yeast, salt and pepper.
Step four: Blend for 15-20 seconds until all the ingredients are chopped very small.
Step five: Pour the olive oil into the pesto.
Step six: Blend for 5-10 seconds until well mixed together. Blend longer for an even smoother pesto if you prefer.
Expert tips
Here are some helpful tips to make your pesto perfect every time!
- Wash the basil and parsley in advance - Rinse your herbs in a bowl of water 2-3 times to remove any sand or dirt, then pat dry with paper towel before using in this recipe. This step takes 1 ½ minutes of the total 3 minute recipe!
- Use shelled pistachios - Buying pistachios that have their shells removed with make your life much easier so this recipe can be super quick to make.
- Use any food processor - I like to use a food processor for this recipe, and have made it in a standard large food processor (like in the step photos) and even in a mini food processor. If you don't have a food processor, a blender will work too!
Recipe substitutions
- Parsley - Substitute the parsley an extra ½ cup of basil and then ½ cup of fresh mint, for a Pistachio Mint Pesto! Mint Pistachio Pesto is perfect slathered on a roasted lamb leg!
- Lemon juice - If you don't have lemon juice on-hand, white vinegar, apple cider vinegar or red wine vinegar will work. Your pesto may taste more like Chimichurri but will still be delicious.
- Nutritional yeast - I love using nutritional yeast because it keeps this recipe dairy-free and vegan, but if you prefer to use grated parmesan (dairy or non-dairy version), it will work perfectly here too.
- Pistachios - Although this is a pistachio pesto recipe, you can easily substitute the pistachios with walnuts, pumpkin seeds or toasted pine nuts.
Recipe variations & add-ins
- Mint Pesto - Substitute the parsley with mint!
- Miso Pesto - Add ½ tablespoon of miso to give it a slight miso flavor.
- Spinach Pesto - Use spinach instead of the parsley.
Ways to use Pistachio Pesto
Here are some delicious recipe ideas to make with the pistachio pesto:
- Pesto Pizza - A delicious way to make pesto pizza is to spread the pesto onto the pizza dough instead of sauce. Then, take Burrata or mozzarella cheese and break it into pieces and scatter around the pizza. Top with roasted veggies at well. Then, bake and enjoy the best pizza ever!
- Pesto Pasta - Cook your favorite gluten free pasta or Orecchiette. Take your cooked pasta into a bowl with the pesto, mix together and add any of the pasta water if needed to loosen the pesto. Taste and add more salt, pepper or lemon if needed.
- Pesto Gnocchi - Make a delicious Ricotta Gnocchi Broccoli Pesto dish by cooking the gnocchi according to package directions, then place into a fry pan with the pesto, dollops of ricotta and roasted broccoli florets. Even mix in kale and spinach for extra nutrition!
- Pesto Potato Salad - Make a vegan potato salad by boiling cubed potatoes until fork tender. Then, mix in pistachio pesto! You can even mix in chopped celery, red onions and hard-boiled eggs for added flavor and texture.
- Pesto Chicken Salad - Make your favorite chicken salad but adding chopped cooked chicken breast to a bowl with chopped celery, scallions and grapes. Then, pour in the pesto and mix together.
- Pesto Caprese Salad - Slice mozzarella, beautiful tomatoes and tear basil and place onto a platter. Drizzle with the pesto and serve.
Recipe FAQS
Definitely! Any recipe that uses pine nuts can easily be swapped to use pistachios. Use less salt in the recipe though if the pistachios are salted.
Pistachio pesto is made of the classic components that any pesto is: Herbs (basil and parsley), nuts (pistachios), acid (lemon juice), fat (olive oil), something cheesy (nutritional yeast), garlic, salt and pepper.
Most pesto recipes are gluten free, but you need to read the ingredient list. This pesto recipe is 100% gluten free.
Some pesto recipes can be vegan, but many recipes aren't because they use parmesan cheese. This pesto recipe is vegan because it uses nutritional yeast instead of cheese. You can also substitute a vegan parmesan cheese in any recipe that calls for dairy parmesan cheese.
Pesto can last in the fridge in a sealed container for up to 5 days.
Pesto is typically not vegetarian since it uses parmesan cheese which sometimes contains animal rennet which is an animal product derivative. Look for a parmesan that doesn't use animal rennet (such as a kosher option) to make pesto vegetarian. Alternatively, use dairy-free parmesan or nutritional yeast (like in my recipe) for a vegetarian option.
Storing the pesto
Store pesto in the fridge in a container for up to 5 days. The pesto color may become less bright with time, but it will still be super delicious!
Pesto can be frozen for up to 3 months. To freeze the pesto, transfer it to ice cube molds (for perfect portions) or a freezer-safe container and drizzle the top with a thin layer of oil to prevent the pasta from changing colors. Cover the molds well with plastic wrap or cover the container and freeze. Once the cubes are frozen, uncover, pop them out of the mold and transfer to a freezer safe ziplock and freeze again.
To defrost frozen pesto, place it into a pot over low heat and cook until it melts and resembles pesto. Alternatively, place frozen pesto in the fridge overnight to defrost.
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Have you tried this recipe? Consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? Thanks for visiting!
3-Minute Pistachio Pesto
Ingredients
- ⅓ cup shelled pistachios I use "Lightly Salted & Roasted" version, but "Unsalted Unroasted" pistachios will work well too.
- 2 cloves garlic
- 1 cup packed fresh basil leaves (1.5 ounces)
- 1 cup packed fresh parsley (.8 ounces)
- 1 tablespoon nutritional yeast ground or flakes
- 1 ½ tablespoons fresh lemon juice
- ½ teaspoon Kosher salt I use Diamond Crystal brand
- ¼ teaspoon ground black pepper
- ½ cup extra virgin olive oil
Instructions
- Place pistachios and garlic in a food processor. Pulse for 5-10 seconds until chopped.
- Next, add the basil, parsley, nutritional yeast, lemon juice, salt and pepper. Blend for 15-20 seconds until everything is chopped very small.
- Pour in the oil and pulse for 10-20 seconds until a pesto texture forms. Blend longer if you prefer a smoother pesto.
Notes
- Pro tip - Rinse the herbs before starting and pat dry.
- Yield - This recipe makes ¾ cup of pesto. This is enough to coat 1 average box of cooked pasta.
- Use "shelled" pistachios so it saves time and is easier!
- I like to use a food processor since it blends pesto more evenly, but a high-speed blender will work well too.
Eileen says
Thank you so much. Easy recipe that is delicious.
Dalya Rubin says
I'm soooo glad you liked it!! It's one of my faves!
Jayne says
Wonderful and vegan too!! I’ve made it twice so far over roasted veggies. Second time over roasted veggies and chickpeas. Delicious.
Dalya Rubin says
Wowww sounds so delicious with roasted veggies and chickpeas! I'm so happy you like it!