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    Home » Appetizers

    5-Minute Pistachio Pesto

    4.8 from 8 votes

    By Pina Bresciani ⁠— March 8, 2025 — 4 Comments

    Jump to Recipe Jump to Video

    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! 

    Bowl of pistachio pesto topped with pistachios and fresh basil

    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. 
    Pistachio pesto ingredients - pistachios, basil, pecorino, parmesan, garlic, salt, olive oil

    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.

    Pistachio pesto ingredients in food processor
    Olive oil being poured into food processor with pistachio pesto ingredients in it

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

    Pistachio pesto being blended up in food processor

    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! 

    Pinch of salt being added to pistachio pesto in food processor

    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.

    Two bowls of pistachio pesto - one using regular pistachios and one using peeled pistachios
    Top bowl of pesto made using unpeeled pistachios. Bottom bowl of pesto made using peeled pistachios.

    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.
    Bowl of pistachio pesto with garlic in the background

    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

    Print Pin
    4.75 from 8 votes

    5-Minute Pistachio Pesto

    Pistachio pesto is a take on the classic basil pesto, made with pistachios, basil, pecorino, parmesan, garlic and olive oil! It only takes 5 minutes to make, and is perfect on pasta, crostini, and so many other things!
    Course Side Dish
    Cuisine Italian
    Diet Vegetarian
    Prep Time 5 minutes minutes
    Servings 1 cup
    Calories 1859kcal
    Author Pina Bresciani

    Ingredients

    • 1 cup shelled, unsalted raw pistachios not roasted
    • ¼ cup fresh basil
    • ¼ cup grated parmesan cheese
    • ¼ cup grated pecorino romano
    • ¼ clove garlic
    • ½ or ¾ cup extra virgin olive oil
    • salt to taste

    Instructions

    • Add pistachios, basil, permesan, pecorino, garlic, and half the olive oil to a food processor.
    • Process in the food processor until ingredients start to blend together, about 1 minute.
    • Add the rest of the olive oil, salt to taste, and continue processing until a smooth consistency is reached. Your pistachio pesto is ready! Use on crostini, your favorite pasta, or anywhere you use pesto!

    Recipe Video

    Recipe Notes

    • Judge how much oil to add based on how you like your pesto. If you like it more chunky, only add ½ cup. If you like it more smooth, add ¾ cups
    • If you don't have both parmigiano and pecorino available, you can use only one. Pecorino has a stronger flavor than parmigiano so keep that in mind when adding the grated cheese to the pesto
    • Optional: you can remove the peel of the pistachios by letting water come to a boil in a sauce pan, adding the pistachios in, and letting them boil for 5 minutes. Remove from water, and now they will be easy to peel. Remove the peel from the pistachios by squeezing them between your fingers, and follow the recipe from here.
    • This recipe only calls for a ¼ clove of garlic so that it won't overpower the pesto, but if you'd like to add more you definitely can.
    Nutrition Facts
    5-Minute Pistachio Pesto
    Amount Per Serving
    Calories 1859 Calories from Fat 1593
    % Daily Value*
    Fat 177g272%
    Saturated Fat 30g188%
    Cholesterol 48mg16%
    Sodium 692mg30%
    Potassium 1313mg38%
    Carbohydrates 38g13%
    Fiber 12g50%
    Sugar 10g11%
    Protein 44g88%
    Vitamin A 955IU19%
    Vitamin C 5mg6%
    Calcium 688mg69%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Comments

      4.75 from 8 votes (5 ratings without comment)

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      Recipe Rating




    1. Melissa Sassone says

      February 08, 2023 at 2:52 am

      5 stars
      I have been looking for this recipe for days! I was wondering if you knew of a recipe that called for brown butter? Thanks!

      Reply
      • Pina says

        February 08, 2023 at 4:19 am

        Thanks Melissa! What type of recipe are you looking for with brown butter? I have this stuffed pasta recipe that calls for brown butter: https://pinabresciani.com/stuffed-pasta-shells-butternut-squash-ricotta-spinach/

        Reply
      • LaRee says

        October 22, 2023 at 1:43 pm

        5 stars
        I love to cook with browned butter too. Pretty much any recipe that calls for butter, you can brown the butter first. You can brown the butter and let solidify in the fridge to use it cold if needed. I browned butter and let it chill in the fridge for chocolate chip cookies, it was a near all day process but SO worth it. I found a recipe for browned butter pie crust, super excited to try it. NOW about this pistachio pesto!!! I am so very intrigued about the pistachio vs the common pine nuts. I can not wait to try this. I have the day off, so it sounds like we are eating Italian tonight!!!

        Reply
    2. Maria Katsanevas says

      August 26, 2024 at 10:53 pm

      5 stars
      I made this and it was delicious. I’m not a big fan of pesto but I liked this. Thanks

      Reply

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    My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito! About Me

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