Pistachio pesto swaps the traditional pine nut for dry-roasted pistachios, adding a deeper, earthier flavor and a friendlier price tag. Basil, parsley, and fresh mint keep it bright, while lemon juice and zest cut through the richness of the olive oil. It's excellent with eggs, folded into lettuce wraps, or served over zucchini noodles with lemon-garlic chicken.
MAKES ABOUT 2 CUPS/470 ML
Pesto is so versatile: herbs and nuts can be mixed and matched to provide endless flavor options. I have yet to meet a pesto that I didn’t like, at least just a little bit!
Pistachios replace the traditional pine nut in this pesto recipe, adding depth to the flavor. Bonus: They are more affordable than pine nuts.
INGREDIENTS
1 ½ cups/40 g fresh basil
½ cup/20 g fresh parsley
1 tbsp/3 g fresh mint
¾ cup/125 g dry-roasted
pistachios, shelled
1 clove garlic
¼ cup/60 ml fresh lemon juice
½ tsp lemon zest
½ tsp sea salt
¼ tsp pepper
¾ cup/180 ml extra-virgin olive oil
COOKING INSTRUCTIONS
Combine basil, parsley, mint, pistachios, garlic, lemon juice, lemon zest, salt and pepper in a food processor until coarsely chopped. Add the oil and process until fully incorporated and smooth. Adjust salt and pepper to taste.
CHEF’S TIP
Pistachio pesto is excellent with eggs, added to lettuce wraps or served with zucchini noodles and my Lemon-Garlic Chicken.
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Pro Tips
- Dry-roasted pistachios make the difference — their toasty depth is what sets this pesto apart from a standard basil pesto.
- Process the herbs, nuts, and garlic to a coarse chop before the oil goes in; adding everything at once makes the texture uneven.
- Fresh mint is the quiet star — just a tablespoon lifts the whole pesto and keeps it tasting green and alive.
- Add the olive oil last and process only until smooth; over-blending heats the herbs and turns the pesto dark.
- Taste and adjust the lemon at the end — a little extra juice makes the pesto pop against rich proteins.
Frequently Asked Questions
How long does pistachio pesto keep?
About a week in a sealed jar in the refrigerator, with a thin layer of olive oil on top to keep the herbs green. It also freezes beautifully in ice-cube trays.
Can I use other nuts?
Pine nuts are the classic, and walnuts or almonds work well too. Pistachios are special here for their color and roasted depth — plus they're more affordable.
Why use parsley along with the basil?
Parsley keeps the pesto bright and slightly grassy, preventing the basil from tasting flat or overly sweet. The blend is more complex than basil alone.
What can I serve pesto with?
Eggs, lettuce wraps, zucchini noodles, grilled meats, and roasted vegetables all love it. Think of it as a finishing sauce rather than a cooking ingredient.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Combine basil, parsley, mint, pistachios, garlic, lemon juice, lemon zest, salt and pepper in a food processor until coarsely chopped.
- Add the oil and process until fully incorporated and smooth.
- Adjust salt and pepper to taste. CHEF’S TIP Pistachio pesto is excellent with eggs, added to lettuce wraps or served with zucchini noodles and my Lemon-Garlic Chicken.
