Pistachio Pesto Recipe: Simple to Make, Delightful to Eat!

Welcome to our favourite homemade pistachio pesto recipe! It’s perfect for quick and tasty pasta dishes. We love making this pesto at home, and it always impresses.

The nutty flavour of the pistachios goes so well with fresh basil, garlic, Parmesan cheese, and a touch of lime. You can use this pesto with pasta, as a dip, or spread on toasted bread.

This pesto is super easy to make. It only takes 10 minutes and a few ingredients. It’s fresh, vibrant, and full of flavour. Plus, it’s a great gift idea for pasta lovers! Just put the pesto in a mason jar with a handwritten label to make it special.

You can keep any leftovers in the fridge for up to three days in an airtight container. You can also freeze it for up to 6 months. An easy way to freeze it is in ice cube trays, so you can take out just what you need. Enjoy!

Pistachio Pesto Recipe

Here's a simple and tasty pistachio pesto recipe! It's a beautiful green color and tastes amazing, with a hint of mint and scallions. You can use it on any pasta. If you want to save some for later, just add a little oil on top to keep it fresh. This basil pistachio pesto is easy to make with a blender or food processor and is full of fresh flavors. It's fresh basil season, so it's the perfect time to make lots of pesto. You can mix it with pasta, spread it on bread, drizzle it on salads, or stir it into soups. Enjoy!

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Side Dish

Cuisine Italian

Servings 4

Calories 435 kcal

Equipment

• Blender or food processor
• Cutting Board
• Knife

Ingredients

  

• 2 cups Fresh basil leaves take out the stems and tear them up
• 1 tsp minced Garlic that’s finely chopped garlic
• ½ cup Pistachios just the nuts, not the shells
• ½ cup Olive oil
• 1 tbsp minced Shallot chop it up real small
• 2 tbsp fresh Lemon juice squeeze it out yourself
• ½ cup shredded Parmesan cheese
• ⅓ cup Ricotta cheese
• A pinch Salt and pepper just a little bit

Instructions

 

• Use a blender or food processor to grind up the pistachios until they’re like powder. Put them aside.
• In the same blender or processor, mix together the torn basil leaves, minced garlic, olive oil, shallot, and lemon juice. Blend until it’s all smooth.
• Add the ricotta and the ground-up pistachios to the mixture. Blend until everything’s mixed together nicely.
• Throw in the shredded Parmesan cheese, salt, and pepper. Blend until it’s all smooth again.
• Serve it up right away or keep it in the fridge for up to 3 days.

Notes

• If the pesto is too thick, just add a bit more olive oil to make it thinner.
• Want it spicy? Sprinkle in some red pepper flakes!
• If you’re serving it with pork or lamb, adding a bit of fresh mint can really make it pop.
• Enjoy it on cucumber slices or straight from the spoon—it’s seriously delicious!

Nutrition Facts:

What Can I Eat Pistachio Pesto With?

Pistachio Pesto is really versatile! You can mix it with pasta, spread it on sandwiches or toast, put it on grilled veggies or chicken, or even use it in salads or dips. It makes everything taste extra yummy!

Can I Use Other Nuts Instead of Pistachios?

Yup! If you don’t have pistachios or you prefer a different nut, you can try pine nuts, almonds, or walnuts. Just know that the taste might be a bit different.

How Do You Store Pesto For a Long Time?

Spoon the pesto into an ice cube tray, add a little olive oil on top of each cube, freeze until solid, and then transfer the frozen cubes to a labelled plastic bag. They’ll stay good in the freezer for up to 3 months.