Go Back Email Link
+ servings
pistachio pesto in a small bowl with a spoon
Print Recipe
5 from 32 votes

3-Minute Pistachio Pesto

This delicious & quick 3-Minute Pistachio Pesto recipe uses only 7 simple pantry ingredients and is perfect served on pasta, pizza and more!
Prep Time3 minutes
Course: Sauce
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 209kcal
Author: Dalya Rubin

Ingredients

  • 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.

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