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–+ servings
pistachio pesto in a small bowl with a spoon
5 from 34 votes

3-Minute Pistachio Pesto

Makes: 6 servings
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Prep Time: 3 minutes
This delicious & quick 3-Minute Pistachio Pesto recipe uses only 7 simple pantry ingredients and is perfect served on pasta, pizza and more!
Recipe by Dalya Rubin

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

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Instructions
 

  1. Place pistachios and garlic in a food processor. Pulse for 5-10 seconds until chopped.
  2. Next, add the basil, parsley, nutritional yeast, lemon juice, salt and pepper. Blend for 15-20 seconds until everything is chopped very small.
  3. Pour in the oil and pulse for 10-20 seconds until a pesto texture forms. Blend longer if you prefer a smoother pesto.

Test Kitchen 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.

Nutrition

Serving: 1Serving, Calories: 209kcal, Carbohydrates: 4g, Protein: 3g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Sodium: 200mg, Potassium: 171mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1083IU, Vitamin C: 16mg, Calcium: 31mg, Iron: 1mg

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