Easy and Flavorful Pistachio Pesto With Fresh Parsley

This pistachio pesto recipe is a vibrant twist on traditional basil pesto. Featuring crunchy pistachios, fresh parsley and lemon, it will add flavor to any dish.

Why you’ll love pistachio pesto

• Quick: You can whip up a pesto in less than 10 minutes!
• Versatile: Pesto can be used in so many delicious ways! Add it to pasta, top chicken with the pesto, or, use the pesto as a pizza sauce.
• Affordable: Instead of basil and pine nuts, we swap for parsley and pistachios, which can be more affordable at the grocery store.

Pistachio pesto ingredients

• Pistachios: I like to use roasted, salted pistachio nuts for a good flavor base.
• Parsley: Fresh parsley is a must for this recipe; dried herbs will not work.
• Garlic: Just one small garlic clove is needed
• Olive oil: Extra-virgin olive oil is what brings a pesto sauce together
• Lemon: Lemon juice brightens up the pesto and balances the sauce
• Ground pepper: Rounds out the flavors
• Parmesan cheese: Traditional pesto includes parmesan to add saltiness and bring texture to the pesto
• Salt to taste

Is pistachio pesto better than pine nut pesto?

Pistachio pesto and pine nut pesto are both delicious in their own ways. A pine nut pesto is fairly traditional and generally made with fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. So, if basil is a favorite herb of yours, you may enjoy it. This pistachio pesto is a nice change from the traditional and is more affordable since pine nuts can be expensive.

How to make pistachio pesto

With a food processor, pesto comes together in just a few short steps:

• Pulse: Pulse the pistachios, fresh parsley, lemon juice, garlic and ground pepper in the food processor into small pieces.
• Blend: With the food processor running on low, drizzle all of the the olive oil in until combined.
• Mix: Stir in the parmesan cheese or add the parmesan cheese to the food processor and pulse a few times. Taste and adjust seasoning with more salt if desired.

Pesto recipe variations and substitutions

• Fresh Herbs: If you don’t have enough parsley, add in fresh basil to make up the difference. Or, try using 1 cup fresh parsley leaves and 1 cup fresh basil leaves. Alternatively, replace all of the parsley with an equal amount of cilantro for another vibrant pesto variation.
• Garlic: If raw garlic isn’t for you, you can sauté the garlic in a bit of olive oil first. Or, try use a clove of roasted garlic or garlic confit. Another option is 1 tbsp of fresh minced chives!
• Parmesan cheese: Try other cheeses like Pecorino Romano, Asiago, or Grana Padano instead of parmesan cheese.
• Nuts: Instead of pistachios, try almonds or walnuts, making sure to toast a bit before using for extra flavor. 
• Red pepper flakes: For a hint of heat, try adding a pinch of chili flakes or red pepper flakes.

Ways to use pistachio pesto

• Pasta: Fresh pistachio pesto is glorious as an easy pasta sauce! Toss with hot pasta for a delightful Summer dish or use in my one pan pesto orzo recipe.
• Chicken: Enjoy grilled or baked chicken topped with pesto and fresh tomatoes. Try it in my Baked Oregano Chicken.
• Pizza: Use the pesto as a sauce for homemade pizza or flatbreads.
• Seafood: Top grilled or baked salmon with fresh pesto for a delightful summer dinner.
• Pasta salad: Pesto makes a great pasta salad sauce, just like in my mason jar pesto pasta salad.

How to make pistachio pesto without parmesan cheese

• Other cheeses: Try other cheeses like Pecorino Romano, Asiago, or Grana Padano instead of parmesan cheese.
• More pistachios: If you’re not using parmesan, increase the amount of nuts by 2-4 tablespoons to make sure the pesto still has a thick texture.
• Dairy-free or vegan: You can substitute the parmesan cheese with a dairy-free parmesan-style hard cheese. For vegan pesto, omit the cheese.
• Nut free: Make it nut free by using pepitas (pumpkin seeds), hemp hearts or sunflower seeds.

FAQs

How to store pesto

Fridge: Store in an airtight container or glass jar in the fridge for up to 2 days. To keep the top of the sauce from browning, add a thin layer of olive oil over the top of the pesto before placing the lid on the container and placing in the fridge.

Freezer: Store in an airtight container in the freezer for up to 2 months and defrost in the fridge when ready to use. Alternatively, you can double or triple this recipe and then freeze the pesto in ice cube trays for smaller portions. Once frozen, pop the smaller portions out and store in a freezer bag in the freezer for up to 2 months.

More recipes with pesto to love from the blog

• Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip
• Summer Sheet Pan Gnocchi with Vegetables & Pesto
• Easy Pesto Puff Pastry Pinwheels with Prosciutto