Pistachio Pesto

Why This Pistachio Pesto Should Be a Staple in Your Kitchen

Here are all the reasons to add this recipe to your meal plan ASAP.

• Pesto with a twist. Typically, basil is the star in a pesto recipe. But in pistachio pesto, you get a lot more nuttiness and earthiness, along with a subtle sweetness. 
• Easy to make. Homemade pesto is a cinch to whip up! I share methods to make this pistachio pesto with a mortar and pestle and food processor below, but either way, it only takes a few minutes of your time and effort.
• So many ways to use it. Whether tossed with pasta, spread on sandwiches, or spooned over roasted veggies, pistachio pesto adds a flavour boost to any dish.

Notes on Ingredients

Here are some tips to help you choose the best ingredients for this pistachio pesto recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Garlic – A key player in any pesto! Make sure it’s fresh, without any green sprouts.
• Sea salt 
• Basil – Genovese basil is the most common variety used to make pesto, but if you’re growing another type in your garden, that will absolutely work too.
• Pistachios – Save your manicure (and sanity) and buy the pistachios that are already shelled. 
• Vegan Parmesan cheese – You can use homemade Vegan Parmesan or store-bought.
• Olive oil  
• Ground black pepper – This is optional, but it will add a little warmth and subtle heat (if you add enough) to your pistachio pesto.

How to Make Pistachio Pesto

You’ve got two options for making this pesto: mortar and pestle or food processor. I like using the mortar and pestle personally; it gives me more control over the texture and I think it does a better job releasing the basil’s oils into the pesto because the leaves are being smashed, not chopped with a blade.

Mortar and Pestle Method

• Mash the garlic and salt. Add the garlic and salt to the mortar (that’s the bowl) and use the pestle to grind it into a paste. 
• Add the basil. Pound and grind the basil into the garlic mixture in two batches. Once the first batch is incorporated, add the remaining basil and work that in.

• Add the pistachios. Now, add the pistachios to the mortar. Pound them first to break them up, then use the pestle to grind them smooth. 
• Incorporate the vegan Parmesan. Add the vegan Parmesan and black pepper, if you’re using it, and grind that in.

• Finish. Drizzle in 2 tablespoons of olive oil, then use a spoon to stir in the rest. Serve immediately or store for later.

Food Processor Method

Pulse the garlic, salt, and pistachios in your food processor, then add the basil, vegan Parm, and pepper and pulse again. Slowly drizzle in the olive oil while continuing to pulse.

Tips and Variations

• Swap out the vegan Parmesan. You can use nutritional yeast instead, which adds a similar cheesy flavour. 
• Make it with roasted garlic. For a garlic flavour that’s more mellow and sweet than pungent, use Roasted Garlic or Air Fryer Roasted Garlic. Add a whole head of garlic to the pistachio pesto.
• Control the texture. For a chunky pesto, you can grind (or pulse) the ingredients for a shorter amount of time. A chunky pesto will add some texture to pasta, but it’s not as good for pizza, sandwiches, or any other application where you’ll be spreading it.
• Give it a pop. If you’d like, you can brighten up the flavour of your pesto with lemon zest, a squeeze of lemon juice, or a splash or red or white wine vinegar. This is delicious for a pesto potato salad or pasta salad!

Serving Suggestions

Your options for this pistachio pesto? Endless! Here are some ideas to get you started, though.

• Pasta. The classic! Toss the pesto with your favourite pasta shape, or level up and add some veggies too.
• Pizza. Use pesto as a base instead of traditional tomato sauce, or drizzle it over your pizza as a finishing touch. (This Almond Flour Pizza Crust is my favourite!)
• Veggie dip. Add a spoonful of pesto to and swirl it into Homemade Hummus or Vegan Whipped Feta Dip for another layer of flavour.
• Sandwiches. Use pesto as a spread on sandwiches or wraps. It would be great on this Vegan Chicken Parm Sandwich!
• Potatoes. Crispy Smashed Potatoes are especially delicious with a drizzle of pistachio pesto.
• Vegetables. Try this pesto with Grilled Vegetables.

How to Store

• Refrigerator: Pistachio pesto can be stored in an airtight container in the refrigerator for 1-2 weeks. Before storing, add a thin layer of olive oil on top to prevent oxidation.
• Freezer: Pesto can also be frozen for longer storage. Simply spoon the pesto into ice cube trays and freeze until solid. Transfer the frozen cubes to a freezer bag or container and store for up to 6 months. Thaw in the refrigerator before using, or drop the frozen cubes into a hot bowl of soup (like this Tomato Tortellini Soup!) and let them melt to cool the soup down and add flavour.

More Vegan Sauce Recipes

• Pomodoro Sauce
• Arrabbiata Sauce
• Tartar Sauce
• Homemade Tomato Sauce