You're going to want to jump right into this Pistachio Pesto recipe. No joke. This is the stuff that dreams are made of. Seriously. You'll have to trust me on this one and make this recipe. This homemade pistachio pesto is so light and airy you'll want to add it to everything. Want to know the secret? Let's take a look at how you can make this right in your kitchen.
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Vegetarian
Table of Contents
7 Reasons to Love This Recipe
Here are 7 reasons to adore this pistachio pesto recipe:
- Offers a unique twist with its distinct pistachio flavor.
- Prepares quickly in a food processor for ultimate convenience.
- Packed with healthy fats, protein, and fiber—perfect for keto diets.
- Kid-friendly taste that even the pickiest eaters enjoy.
- Ideal for dipping, spreading, or mixing into dishes.
- Freezes exceptionally well, ready for future meals.
- Stays fresh longer than standard pesto recipes.
The Best Pistachio Pesto Recipe
In October 2016 we went on a tour of Northern Italy for a couple of weeks. It was incredible. We ate so much fantastic food that I ran out of adjectives after the first week. I just kind of started saying "bwahwah so good..." as we dashed from restaurant to restaurant.
The last afternoon, we stopped in a small coastal town called Sestri Levante, near Cinque Terre. The historic downtown is completely magical, with beautifully painted buildings and a pedestrian area showcasing excellent shops. This is where we found a pasta shop that made fresh pasta daily — and had the most amazing pesto sauce we had ever tasted.
Well, we just stopped back in Sestri Levante on our way home from Tuscany. I made it a point to stop in and get more pesto. I asked how it was so light and creamy. In the way only a true Italian can say (with a smile too): "it's ric-ott-a."
So, if you want to know the secret to making the best pesto, it's ricotta. After a couple of attempts, I figured out the recipe, and now I am sharing it with you! It's heavenly.
Also, if you want to know if pesto is low carb or not, check out this article curated by our expert nutritionist. You will find a clear and detailed breakdown of carb content and health benefits as well!
Pistachio Pesto Ingredient List
Here is a list of ingredients you need to make creamy pistachio pesto:
- 2 cups fresh basil leaves (torn with stems removed)
- ½ cup pistachio nuts (meat only, without shells)
- ½ cup olive oil
- ½ cup Parmesan, shredded
- ⅓ cup ricotta
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic, minced
- 1 tablespoon shallot, minced
- 1 pinch salt & black pepper
Ingredient Substitutions
Here are some easy swaps you can make for this pistachio pesto recipe:
- Minced garlic: Substitute with roasted garlic for a rich flavor, or use store-bought minced garlic cloves.
- Olive oil: Opt for avocado oil as a substitute. Avoid using coconut oil or MCT oil due to their strong flavors.
- Shallot: Use minced red onion or the white part of scallions as alternatives.
- Lemon juice: For a slightly different citrus twist, use fresh lime juice instead. Avoid bottled lemon or lime juice because they are tart.
- Parmesan cheese: Substitute with shredded pecorino Romano or Asiago cheese.
- Ricotta: Easily swap with cottage cheese for a similar creamy texture.
Additional Ingredients
Enhance your pistachio pesto cream sauce with these delicious additions:
- Fresh herbs: Add a hint of fresh mint — especially delicious with pork or lamb dishes.
- Spice: Kick it up with red pepper flakes or a dash of cayenne for a touch of heat. For a smokier flavor, consider smoked paprika.
- Zest: Add lemon or lime zest for extra citrus punch without altering the pesto's consistency.
- Nuts: Toasted pine nuts are a classic addition—simply toast them in a pan until aromatic and mix them in after processing.
- Jarred veggies: Enhance the Mediterranean flavor with a tablespoon of sun-dried tomatoes, roasted red peppers, or marinated artichoke hearts.
- Fresh veggies: Enjoy with slices of cucumber, thick-cut bell peppers, and sturdy Belgian endive leaves (or simply eat by the spoonful!)
Note: These are optional ingredients and are not included in the pesto recipe with pistachios.
Cooking Tools
Here are the cooking tools you need to make pistachio sauce recipe:
- Food processor or immersion blender
- Cutting board
- Knife
- Citrus juicer (optional for squeezing lemon juice)
- Grater (for Parmesan cheese)
- Storage container (if storing leftovers)
How to Make Pistachio Pesto: Complete Cooking Guide
Making pistachio pesto is relatively easy. The hardest part is finding shelled pistachios here in France. In the States, they are everywhere. Here's my thought on this... it only took me about 5 minutes to shell the ½ cup needed. Not a big deal.
Once you have the shelled pistachios, find yourself a beautiful bunch of fresh basil. I just stick my face right into the bunch and let the aroma really smash me in the face. Basil makes me happy.
Look for the freshest ricotta you can find. You know you're on the right track if you find some in a plastic container with a basket suspended inside. You're not using the whole container for this batch, so you'll have to figure out another recipe to finish it off.
From there, it's really up to you what you want to put into the mix. I'm a fan of garlic, lemon, and parmesan. If you want to add in some mint or other aromatics, go ahead and experiment.
After you gather up all your ingredients, process them well with an immersion blender or a food processor. Process this pistachio pesto more than you might a typical pesto. It will add more air and make it lighter.
Let's dig into the step-by-step process!
Cooking Method
- No-cook recipe
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Mince garlic and shallots.
- Squeeze lemon juice.
- Shred parmesan cheese.
Cooking Steps
- Using an immersion blender or a food processor, process the pistachios and really get them well blended.
- Remove the ground pistachios and set aside.
- Add the torn basil leaves, garlic, olive oil, shallot, and lemon juice. Process well.
- Add the ricotta and ground pistachios. Process well.
- Add in the parmesan, salt and pepper. Process well.
- Serve immediately or store in the refrigerator for up to 3 days.
💡 My Pro Tip
When purchasing pistachio nutmeats (shelled pistachios), opt for unsalted or lightly salted varieties to control sodium intake. If only salted pistachios are available, be cautious of excess salt at the bottom of the bag. Avoid adding these salty bits to your pesto to prevent oversalting.
If your pistachio pesto becomes too thick, blend in additional olive oil to achieve a smoother consistency, or add a splash of water.
⏲️ Time-Saving Tips
- Buy shelled pistachios to save time on shelling.
- Use a food processor instead of an immersion blender or mortar and pestle for quicker blending.
- Pre-measure ingredients before starting, to streamline preparation.
- Prepare garlic and shallots by mincing them ahead of time.
- Toast pine nuts in advance (if using) and store them for quick use.
How to Use Pistachio Pesto?
Using the pistachio pesto is easy. Here are some ideas on what to use it with:
- Pasta: Find a pasta shape with nooks and crannies. The sauce will get trapped, making little pockets bursting with flavor in the creamy pistachio pesto pasta.
- Chicken: Bake some chicken tenders seasoned only with salt and pepper. Top with the pesto and dig in with both fists! The nutty flavor of the pesto will add such a distinct flavor!
- Wings: Yes. Oh yes. Grilled wings lightly coated in this delicious pesto are mouthwatering. To make pesto chicken wings, coat baked or grilled wings generously with homemade pesto sauce. Bake until golden and serve hot for a flavorful twist on classic wings.
- Pork: Slice a pork tenderloin into medallions. Season with salt and pepper. Sauté in a pan and top with the green pesto and red pepper flakes and enjoy a depth of flavor.
- Fish: If you somehow find yourself with tasteless tilapia, go ahead and sauté in a pan with some clarified butter until nice and crusty. Add some lemon and smother in the pistachio pesto for excellent flavors.
- Scallops: Pan-sear scallops in a very hot pan with rendered bacon fat. Sprinkle with lemon zest and place a dollop of pesto right on each scallop for a divine experience.
- Lamb: Grill some lamb chops. Make the pesto dish and dip the grilled lamb chops right into the pesto. KAPOW. Smashed in the chops with flavor.
- Shrimp: In a large sauté pan, add olive oil, butter and garlic. Sauté the shrimp, drizzle with some fresh lemon juice, and add the pesto right into the pan. Toss to coat. Be prepared to make enemies of your closest friends as you fight over the last one.
- Pizza: Make your own dough, roll it thin, and par-bake. Add a thin layer of olive oil and coat with the pistachio pesto. Liberally cover with mozzarella, tomatoes, basil, and chopped bacon. Bake and top with arugula. A quick dinner that's taste as well!
Storage and Freezing Instructions
Storage Tips
- Store pistachio basil pesto in the fridge in an airtight container for up to a week.
- For extended freshness, press plastic wrap directly onto the surface of the pesto.
Freezing Tips
Because of its light and airy texture, this pesto doesn't freeze well. Not recommended.
Recipe Conclusion
Don't love pistachios? No problem. Go ahead and use cashews, walnuts, almonds, or pine nuts. They will all turn out delicious.
The only real downfall of this recipe that I've found is the inability to freeze it. Why is that a downfall? It's hard to find basil during the winter and I'd love to have this on hand. The problem is simple: when it thaws the "airiness" disappears, which is the real draw to this recipe.
On the other hand, I haven't made a batch yet, and it hasn't disappeared within hours of its being made. I think you're going to love this best pistachio pesto recipe. Give it a try today!
More Pesto Recipes
FAQs
Yes, add salt to taste for a balanced flavor.
No, pesto made with fresh ingredients can be a healthy choice in moderation.
Use a food processor for the best results in blending ingredients evenly.
Pistachio Pesto
Ingredients
- 2 cups fresh basil leaves torn with stems removed
- ½ cup pistachio nuts meat only, without shells
- ½ cup olive oil
- ½ cup Parmesan shredded
- ⅓ cup ricotta
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic minced
- 1 tablespoon shallot minced
- 1 pinch salt & black pepper
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Mince garlic and shallots.
- Squeeze lemon juice.
- Shred parmesan cheese.
Instructions
- Using an immersion blender or a food processor, process the pistachios and really get them well blended.
- Remove the ground pistachios and set aside.
- Add the torn basil leaves, garlic, olive oil, shallot, and lemon juice. Process well.
- Add the ricotta and ground pistachios. Process well.
- Add in the parmesan, salt and pepper. Process well.
- Serve immediately or store in the refrigerator for up to 3 days.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Ed says
Love this, We have tried a Walnut pesto before but I love pistachios. Going to make this!
Scott Groth says
Hi Ed:
How did it turn out for you? I just made this again and served it over zoodles. Turned out great!
Take care and have a great day in the kitchen!
Scott
Emily says
Going to make this. Love pistachios. Would you just add a bit more salt when leaving out the parm? I hate it with a toddler tantrim type passion
Anonymous says
*TANTRUM
Jessica says
This was amazing! I added sharp white cheddar cheese bc I had no ricotta and also added arugula bc it is in abundance in my garden.