Basil Pistachio Pesto is a great recipe for home cooks of all skill levels who want to skip the store-bought jars and try something fresh. You do not need to be a professional chef to master this sauce since the food processor does all the heavy lifting. Using pistachios gives the sauce a unique green hue and a slightly sweet, nutty finish that your family will enjoy. Whether you are tossing it with fresh pasta or using it as a spread, this 15-minute recipe is a helpful tool for any kitchen.
Here's How to Make the Basil Pistachio Pesto!
Ingredients for the Basil Pistachio Pesto
- Fresh Basil Provides the bright, peppery base that defines a traditional pesto.
- Shelled Pistachios These offer a creamier texture and a slightly sweeter, nuttier profile than pine nuts.
- Garlic Adds a necessary sharp bite to balance the richness of the nuts and cheese.
- Parmesan This provides the salty, savory umami that helps the sauce cling to pasta.
- Olive Oil The emulsifier that carries all the flavors and determines the final silkiness.
How to Make Homemade Basil Pesto
- Place the fresh basil leaves, shelled pistachios, and chopped garlic into the bowl of your food processor.
- Pulse the mixture 10 to 12 times until the ingredients are finely minced and combined.
- Add the shredded Parmesan cheese to the bowl and pulse a few more times to incorporate.
- Use a spatula to scrape down the sides of the bowl to ensure no large pistachio pieces remain.
- Turn the processor on low and slowly pour the olive oil through the feed tube in a steady stream.
- Stop processing as soon as the pesto reaches your preferred thickness.
Substitutions for the Pesto Ingredients
Basil, olive oil, parmesan cheese, pistachios, and garlic are the only ingredients in this recipe. They are ingredients that can be substituted very easily! The cheese can be substituted for asiago or fontina cheese, walnuts or pine nuts for the pistachios, and parsley for the basil. It is easy to make pesto many different ways!
Uses for the 15 minute Pistachio Pasta Sauce
The basil pistachio pesto goes great with my fresh pasta recipe! Just make the pasta and add as much pesto as you like! Make sure to add the pesto to the hot pasta and serve right away. The freshly cooked hot pasta will warm the pesto without overcooking it. You can add other meats or veggies too!
Try my Walnut Parsley Pesto too! It is a mix of cheddar cheese, toasted walnuts, and parsley. It is also called an English pesto. Or try my beet greens pesto. This can be served with roasted beets for a nice vegetarian side dish!
For more easy homemade sauces, explore all of my other great sauces and dressings on my site!
FAQ's
Yes! You can swap pistachios for walnuts, pine nuts, or even almonds depending on your taste and dietary needs.
Stored in an airtight container in the fridge, it will last up to 5 days. You can also freeze it for up to 3 months. Separate the pesto into serving portions then freeze
Absolutely. Just omit the cheese or use a plant-based parmesan alternative.
To thin your pesto, simply add more olive oil a tablespoon at a time until you reach your desired consistency. You can also add a splash of water from the pasta you're cooking if serving it with pasta.
Absolutely! Pesto freezes very well. You can freeze it in an ice cube tray, then transfer the frozen cubes to a freezer bag. This makes it easy to thaw and use in small portions.
Over-processing olive oil in a high-speed blender can sometimes release bitter polyphenols. Try pulsing the oil in gently at the end.
You can use walnuts, almonds, or traditional pine nuts if you do not have pistachios on hand.
If your pesto loses its color, it is likely due to oxidation. Keep it covered with a thin layer of olive oil in the fridge to block air.
Want to save or adapt this recipe using AI? Use the buttons below.
Recipe
Easy Pistachio Pesto | Nutty and Creamy | Cleveland Cooking
Ingredients
- 1 cup of fresh basil leaves
- ⅓ cup of shelled pistachios
- 2 large cloves of chopped garlic
- 1 cup of shredded Parmesan
- ¼ cup or more of olive oil see notes
Method
- Add basil, pistachios, and garlic to food processor and pulse until combined.
- Add Parmesan and pulse a few times more.
- Scrape sides of food processor bowl down.
- While the food processor is running, add olive oil to bowl in a fine stream until desired consistency is achieved.
Leave a Reply
You must be logged in to post a comment.