green pistachio pesto in a glass jar with a label on a brown napkin on top of a wood board

I absolutely love California Grown pistachios and I recently made the life-changing discovery of pistachio pesto. Yes, life-changing. FULL STOP. Why had I never heard of it before? It’s absolutely out of this world and your soon-to-be hyperfixation.

olive oil lemon juice salt garlic black pepper parsley basil and pistachios in bowls on a white surface with a wood cutting board
green pistachio pesto in a small bowl next to two basil leaves and a half lemon on a brown napkin on top of a cutting board on a white surface

I always have some Pistachio Pesto MAGIC ELIXIRS on hand because it’s milder than regular basil pesto and has a nutty sweetness. I did a half flat leaf parsley and half basil blend and find that this herby combo makes for mellower pesto and boosts the versatility factor.

Add ingredients the food processor and blend
Slowly drizzle in the olive oil
Add the lemon and watch the color turn from dark to light green

This pistachio pesto is the good-on-anything Magic Elixir

But Teri, you may ask, what can I use this pistachio pesto on? It truly goes well with almost everything. Chicken salad? Yes. Grilled vegetables? Double yes. Soup? Yes, yes, yes! I’ve used it in sandwiches, chicken burgers, wraps, risotto, and as a dip! The world’s your oyster, baby.

Fall Risotto with Parmesan & Pistachio Pesto
Green Minestrone with Meatballs & Pistachio Pesto
Whole30 Grilled Summer Vegetable Platter with Pistachio Pesto

Pesto that comes together in a breeze? Yes please!

This pistachio pesto comes together in a snap. Begin by blending a cup of raw pistachios in your food processor until you get a crumbly consistency. Add two cloves of chopped garlic, a cup of basil and a cup of flat leaf parsley and blend. Slowly, and the slower the better, add a half cup or more of olive oil and 3 tablespoons of lemon juice, and salt and pepper. Nirvana.

green pistachio pesto in a jar with a white label on a brown napkin with a blurred background

If you make my pistachio pesto, please rate and review below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok!

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Pesto Watermark

Pistachio Pesto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: nocrumbsleft
  • Prep Time: 5 min
  • Total Time: 5 minutes
  • Yield: approx 2 cups
Print Recipe

Description

Pistachio Pesto is a must do! It’s absolutely perfect for a sandwich, for a spread, in a salad, and so much more. 

Ingredients

  •   1 cup shelled raw pistachios
  •   3 cloves garlic, pressed
  •   1 cup fresh basil
  •   1 cup fresh flat leaf parsley
  •   ½ cup olive oil
  •   3 tablespoons lemon juice
  •   1 teaspoon kosher salt
  •   ½ teaspoon freshly ground pepper

Instructions

  1.   In the food processor and being sure to take your time, pulse a cup of raw pistachios until coarsely chopped.
  2.   Add the pressed garlic, basil and parsley and pulse until everything is mixed well.
  3.   With the food processor running, slowly add a half cup of olive oil until combined well.
  4.   Add the lemon juice, salt and pepper and combine until well mixed. Depending on your desired consistency, add more olive oil 2 tablespoons at a time (I usually end up adding 4 tablespoons).
  5.   Use immediately or store in an airtight container or jar in the refrigerator for up to 2 weeks. 

Equipment