10-minute pistachio pesto (no pine nuts) is a vibrant, homemade sauce with a uniquely earthy, buttery character that the jarred stuff cannot touch. Fresh basil and parsley, garlic, and shelled pistachios emulsify with olive oil into an addictive green paste. Once you make it, the jar from the store stops making sense.
Ready to ditch the jar for good? Once you see how ridiculously easy it is to whip up this vibrant, homemade pesto, you’ll never look back. We’re swapping traditional pine nuts for rich, buttery pistachios, creating a uniquely earthy and utterly addictive sauce that comes together in just 10 minutes. Get ready to elevate everything from pasta to sandwiches!
Ingredients
• 2 cups / 40g (1.41 oz) loosely packed fresh basil leaves
• 2 cups / 40g (1.41 oz) loosely packed fresh flat-leaf parsley leaves
• 4 cloves garlic, peeled
• ⅔ cup / 80g (2.82 oz) shelled pistachios
• ½ teaspoon / 3g (0.11 oz) sea salt, or more to taste
• ¼ teaspoon / 0.5g (0.02 oz) ground black pepper
• 1 tablespoon / 15ml (0.5 fl oz) fresh lemon juice
• ½ cup plus 2 tablespoons / 150ml (5.1 fl oz) olive oil
• 2 tablespoons / 30ml (1 fl oz) water, if needed
Instructions
1. Directions
2. Combine the basil, parsley, garlic, pistachios, sea salt, black pepper, and lemon juice in the bowl of a food processor or high-powered blender. Pulse several times until the are finely chopped and form a coarse paste.
3. With the motor running on low, slowly stream in the olive oil until the pesto is smooth and emulsified.
4. Check the consistency. If it’s too thick for your liking, add the water, 1 tablespoon (15 ml / 0.5 fl oz) at a time, with the motor running, until you reach your desired texture.
5. Taste and adjust seasoning if necessary. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.
Nutritional Information
• MAKES: 1½ cups (2 tablespoons / 30 ml / 1 fl oz per serving)
• PER SERVING: CALORIES: 142, FAT: 14.1g (0.5 oz), PROTEIN: 1.8g (0.06 oz), TOTAL CARBS: 2.8g (0.1 oz), FIBER: 1.1g (0.04 oz), NET CARBS: 1.7g (0.06 oz)
Pro Tips
• For a deeper, nuttier flavor, toast the pistachios in a dry skillet over medium heat for 3-5 minutes until fragrant before adding them to the food processor.
• To keep your pesto vibrantly green, pour a thin layer of olive oil over the top before sealing the container. This creates a barrier against air and prevents oxidation.
• Pesto freezes beautifully. Pour it into ice cube trays, freeze solid, then transfer the cubes to a freezer bag for perfect single-serving portions.
• If you aren’t avoiding dairy, add ⅓ cup of freshly grated Parmesan cheese along with the other in step 1 to take this pesto to the next level.
FAQ
Q: Why use pistachios instead of pine nuts for pesto
A: This recipe swaps traditional pine nuts for pistachios to create a uniquely rich, buttery, and earthy flavor that makes for an utterly addictive sauce.
Q: How do I keep my homemade pesto from turning brown
A: To keep your pesto vibrantly green, pour a thin layer of olive oil over the top before sealing it in an airtight container. This creates a barrier that prevents air from oxidizing and browning the sauce.
Q: Can I freeze this pistachio pesto
A: Yes, this pesto freezes beautifully. For convenient single-serving portions, pour it into an ice cube tray, freeze until solid, and then transfer the pesto cubes to a freezer bag for long-term storage.
Q: How long does this homemade pesto last in the fridge
A: When stored in an airtight container, this pistachio pesto can be kept in the refrigerator for up to 2 weeks.
Pro Tips
- Toast the pistachios in a dry skillet over medium heat for 3 to 5 minutes until fragrant before processing — it deepens the nutty flavor noticeably.
- Pulse the solid ingredients to a coarse paste first, then stream the olive oil in with the motor running low so the pesto emulsifies instead of separating.
- To keep the pesto vibrantly green, pour a thin layer of olive oil over the top before sealing the container — the barrier prevents oxidation.
- Pesto freezes beautifully: pour it into ice cube trays, freeze solid, then transfer the cubes to a freezer bag for perfect single-serving portions.
- If you are not avoiding dairy, blend in ⅓ cup of freshly grated Parmesan with the other ingredients in step 1.
Frequently Asked Questions
How long does pistachio pesto keep?
Up to 2 weeks in the refrigerator in an airtight container, with a thin layer of olive oil on top to keep it green. It also freezes perfectly in ice cube trays.
Can I make this pesto without pine nuts?
That is exactly what this recipe does — it uses rich, buttery pistachios instead of pine nuts for a uniquely earthy flavor. No pine nuts required at all.
Is this pesto keto?
Per 2-tablespoon serving it has 2.8 g total carbs with 1.1 g fiber, about 1.7 g net carbs, and 14.1 g fat from the pistachios and olive oil.
Why did my pesto turn brown?
The surface oxidized from air exposure. Pour a thin layer of olive oil over the top before sealing the container to create a barrier against air.
Recipe card below.
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10-Minute Pistachio Pesto (No Pine Nuts!)
Ingredients
Method
- Directions
- Combine the basil, parsley, garlic, pistachios, sea salt, black pepper, and lemon juice in the bowl of a food processor or high-powered blender. Pulse several times until the are finely chopped and form a coarse paste.
- With the motor running on low, slowly stream in the olive oil until the pesto is smooth and emulsified.
- Check the consistency. If it's too thick for your liking, add the water, 1 tablespoon (15 ml / 0.5 fl oz) at a time, with the motor running, until you reach your desired texture.
- Taste and adjust seasoning if necessary.
- Transfer to an airtight container and store in the refrigerator for up to 2 weeks.
