5-Minute Pistachio Pesto

This versatile Pistachio Pesto is a unique take on classic basil pesto. It blends just 6 ingredients - pistachios with classic pesto ingredients, offering a creamy texture and unique taste perfect for pasta and crostini, and is easy to make in just 5 minutes! 

Pesto is a traditional Italian sauce made by crushing together fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil to create a thick, green paste.

Its bold, fresh flavor can be used as a sauce for pistachio pasta, a spread on crostini, or a topping for pizza, meats, and vegetables, or even on eggs for breakfast.

What sets this pesto apart from a classic pesto genovese recipe (aside from the fact that it uses pistachios instead of pine nuts), is that the nut to basil ratio is much higher (ie. more pistachios, less basil). A pesto genovese uses tons of basil, and not as many pine nuts.

If you're looking for more unique pesto recipes, give this lemon pesto, zucchini pesto, or arugula pesto a try!

Pesto with pistachios

Pistachios and pine nuts are very different from each other in terms of size, texture, and taste. Pistachios are larger, have a slightly sweet flavor, and a crunchier texture, while pine nuts are smaller, softer, and have a buttery, mild taste.

Pistachios work well in pesto recipes because their rich, nutty flavor complements the fresh basil and sharp cheeses, adding a unique twist to the traditional pesto. Their texture also makes a thicker, more substantial sauce, which can be used in many different Italian recipes. 

5 minute pesto

One of the best things about this pesto recipe is how easy it is to make! In just 5 minutes, you’ll have an iconic Italian sauce or spread ready to go. Just blend shelled pistachios, basil, Parmesan and Pecorino cheeses, garlic, and olive oil in a food processor until smooth. Add salt to taste and extra oil for a smoother texture if needed. You can use right away or let it sit for at least a few hours to develop it's rich flavor. 

Why you'll love it

• Quick and easy: This pistachio pesto recipe comes together in just 5 minutes, making it perfect for a fast way to flavor food. 
• Simple ingredients: You only need a handful of ingredients like pistachios, basil, cheeses, garlic, and olive oil, which are easy to find and keep on hand.
• Versatile: The pesto is incredibly adaptable, working beautifully on pasta, as a spread for crostini, or as a topping for pizza and salads.
• No Cooking Required: Since this pesto doesn’t need to be cooked, it retains the full, vibrant flavors of its fresh ingredients.
• Freezer-Friendly: It can be easily stored in the freezer, extending its shelf life and making sure you always have a homemade Italian sauce on hand. 

Note on ingredients

Pistachios

I recommended using unsalted raw pistachios - they provide a rich, nutty base giving the pesto a distinct taste and creamy consistency.

I don't recommend using roasted pistachios can overpower the balance of flavors in pesto due to their cooked flavor and added salt or seasonings. They also have a drier, less creamy texture, which can affect the overall smoothness of the pesto.

The cheeses

Two cheeses- pecorino romano and parmigiano are used. The parmigiano contributes a salty, umami depth to the pesto and a slightly granular texture.

The pecorino offers a sharp, tangy taste that complements the milder parmigiano.

I recommend using both cheeses if you can - they balance each other out perfectly. Of course, if both pecorino and parmigiano aren't available, you can use just one. Pecorino does have a much stronger flavor than parmigiano, so I wouldn't use a full half cup of pecorino.

How to make it

Add to a food processor: To the base of the food processor, add the raw pistachios, parmesan pecorino, garlic, and only HALF of the olive oil.

Combine ingredients: Pulse the food processor a few times, then start to blend together for one minute until the ingredients start to incorporate.

Blend until smooth: Pour in the rest of the olive oil and salt while the food processor is blending until a smooth consistency is reached. Taste to adjust the salt. Transfer to a jar or an airtight container. Enjoy! 

Remove the pistachio peels (if you want!)

For an even smoother texture, remove the pistachio peels before adding to the food processor. Let water come to a boil in a saucepan, add the pistachios, and let them boil for 5 minutes. Take them out of the water. Remove the peel from the pistachios by squeezing them between your fingers, and follow the recipe from here.

Recipe tips

• Use fresh basil leaves for the best flavor; avoid wilted or dried basil, as it won't provide the same freshness.
• Add garlic sparingly; too much can overpower the other flavors, so start with a small amount and adjust to taste.
• Adjust the olive oil amount based on your texture preference; less for a thicker pesto, more for a smoother consistency.
• Season with salt at the end so you can accurately gauge the flavor balance of all the ingredients combined
• If you don't have a food processor, you can use a mortar and pestle to crush the ingredients together, which is the traditional method and can give the pesto a more rustic texture and release the flavors more fully. However, this will take a LOT more time! 

Flavor variations

• Swap pistachios with walnuts for a more earthy flavor and a slightly different texture.
• Incorporate arugula or spinach alongside basil for a peppery or milder green twist.
• Add lemon zest or juice to introduce a citrusy brightness that cuts through the richness of the nuts and cheese.
• Mix in sun-dried tomatoes for a tangy, sweet element.
• Use roasted garlic instead of raw to bring a mellow, caramelized depth.
• Add a hint of chili flakes for a spicy kick.

Storing & Freezing Instructions

Storing: Keep the pesto in an airtight container in the refrigerator, covered with a thin layer of olive oil on top to prevent air exposure and maintain freshness for up to one week. 

Freezing: Portion the pesto into ice cube trays or small containers and freeze solid. Once frozen, transfer the cubes to a freezer-safe bag or container to prevent freezer burn for up to 3 months. Thaw it in the refrigerator overnight before use.

Recipe