Pistachio Pesto Sauce with Raw Pistachios (15 Minutes)
My Easy Pistachio Pesto Recipe is the perfect modern twist on a traditional Ligurian pesto! All you need are a few simple ingredients like parmesan cheese, raw pistachios, extra virgin olive oil, and fresh herbs for a delicious pesto! Basil pistachio pesto is a great way to use up fresh basil leaves before they go bad, and the result is a versatile sauce perfect for pasta, fish, or snacks! Trust me, this 5-minute pistachio pesto will be a recipe you make over and over again!
I am a big believer that the nut you choose for pesto makes all the difference. Pine nuts are classic for a reason, but raw pistachios bring something different: a sweetness and depth that makes this pistachio pesto sauce feel like its own distinct recipe rather than just a variation. I love making a large batch at the end of summer when basil is at its most abundant and freezing it in ice cube trays to use all winter long. If you love pesto, you will also want to try my Traditional Genovese Pesto, Lemon Pesto, Artichoke Pesto, and Walnut Pesto.
Why You’ll Love This Recipe
- It’s a fast and easy recipe. My simple pistachio pesto recipe couldn’t be simpler to make. This batch of pesto comes together in under ten minutes, and it tastes so much better than store-bought pesto!
- You only need a handful of ingredients. This delicious green sauce only requires 7 ingredients (most of which you will probably have on hand).
- It’s freezer-friendly. You can make a big batch of this fresh pesto recipe and then store it in a freezer-safe container to prevent freezer burn. I love to make a ton of pesto at the end of the summer and then freeze it to use all year long, even when basil is no longer in season.
Ingredients
Raw pistachios are non-negotiable for this recipe. Roasted or salted pistachios will give you a completely different flavor profile; too intense, too salty, and the sweetness that makes this pistachio pesto special gets lost entirely. Look for raw shelled pistachios and store them in the fridge to keep them fresh longer. Fresh basil should be vibrant green with no black spots; if it is slightly wilted, soak the leaves in cold water for a few minutes to revive them. As with all pesto, add the olive oil slowly in a steady stream with the processor running for a smooth, emulsified finish.
Step by Step Instructions
- Add fresh basil leaves, raw pistachios, garlic, and a pinch of kosher salt to the bowl of a food processor fitted with the blade attachment. Pulse until finely chopped.
2. Add the Parmigiano Reggiano and Pecorino Romano and pulse again until evenly combined.
3. With the processor running, slowly pour in the olive oil in a steady stream and process until smooth and creamy.
4. Taste and adjust seasoning; more salt, a crack of black pepper, or a squeeze of lemon juice as needed.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Pistachio Pesto Sauce with Raw Pistachios (15 Minutes)
Equipment
- measuring spoons
- measuring cups
- food processor
Ingredients
- 1 cup basil *packed cup* 36 g
- 1/2 cup shelled pistachios 75 g
- 1 clove garlic peeled
- 1 cup freshly grated parmesan cheese 126 g
- 1/2 cup freshly grated pecorino romano cheese 50 g
- 7 tablespoons extra virgin olive oil 74 g
- 1/4 teaspoon kosher salt
Instructions
- Start by adding fresh basil leaves, pistachios, garlic, and a pinch of salt to the bowl of a food processor fitted with the blade attachment.1 cup basil, 1/2 cup shelled pistachios, 1 clove garlic, 1/4 teaspoon kosher salt
- Pulse the ingredients until the basil leaves are finely chopped and all the ingredients are well combined.
- Next, incorporate the two cheeses into the mixture and pulse again until everything is evenly distributed.1 cup freshly grated parmesan cheese, 1/2 cup freshly grated pecorino romano cheese
- With the food processor running, slowly pour in the olive oil in a steady stream.7 tablespoons extra virgin olive oil
- Continue to process until the sauce reaches a smooth and creamy consistency.
- Don’t forget to taste the pesto and adjust the seasoning if needed, adding a bit more salt or pepper to suit your taste preferences.