Pistachio Pesto MAGIC ELIXIRS (TM)

I absolutely love California Grown pistachios and I recently made the life-changing discovery of pistachio pesto. Why had I never heard of it before? It’s absolutely out of this world. In the food processor, blend a cup of raw pistachios. Add two cloves of chopped garlic, a cup of basil and a cup of flat leaf parsley. Slowly add a half cup or more of olive oil and 3 tablespoons of lemon juice, and salt and pepper. Nirvana.

I always have some Pistachio Pesto MAGIC ELIXIRS on hand because it’s milder than regular basil pesto and has a nutty sweetness. I used half flat leaf parsley and half basil.

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Pistachio Pesto MAGIC ELIXIRS (TM)

  • Author: nocrumbsleft
  • Prep Time: 5 min
  • Total Time: 5 min
  • Yield: approx 2 cups


  • 1 cup raw pistachios
  • ½ cup olive oil
  • 3 cloves garlic, put through the press
  • 1 cup fresh basil
  • 1 cup fresh flat leaf parsley
  • 3 Tbsp lemon juice
  • salt and pepper (My preference is Redmond Real Salt.)


In the food processor and being sure to take your time, pulse a cup of raw pistachios until coarsely chopped. Add the pressed garlic, basil and parsley. When all of that is mixed well, slowly add a half cup of olive oil until combined well. Add the lemon juice, salt and pepper and combine until well mixed. Depending on your desired consistency, add more olive oil 2 Tbsp at a time (I usually end up adding 4 Tbsp). Nirvana.



50 thoughts on “Pistachio Pesto MAGIC ELIXIRS (TM)

    1. This is such a go to dish for me. This last week I added a couple of handfuls of spinach and I pureed for a long time to get to the desired consistency. Don’t be afraid to add more oil if you like it smoother. I don’t know if you saw my Instagram post, but I just used this pesto on bone-in chicken breast…it was quite yummy!

  1. I was wondering on the cup of basil, how are you measuring that? Are you stuffing in as much Basil in the Cup or just laying it in there till its full? Sorry, I’m not one of those cooks that can throw stuff in, I have to make sure it’s measured out correctly.

    1. I would say do basil to taste… But I would probably do two very full hand fuls

  2. I am eating this pesto right now and I just had to comment on how good it is. This was my first time ever making pesto and I am beyond impressed! I love love love your blog and instagram, haven’t made a bad meal yet!

  3. Sounds great! Thanks for the recipe! You’ve got my follow. Check out my comedy blog and give it a follow if you like it!

    1. Thanks so much!

  4. This is my favorite pesto!! I add a little red pepper flakes to mine. I just had it the other day with scallous. Today I will be adding it to chicken salad. So excited. Thanks Teri!!

    1. Sorry for the delayed response, but thank you so much. I absolutely love this pesto and it has many uses to make things delicious!

  5. This pesto is OFF THE HOOK!!!!!!! Cld eat it alone! GENIUS!!

    1. It sure is! Don’t miss the giveaway that goes up this week!

  6. How long will this last in the refrigerator? Planning on making it this weekend!!

    1. Sorry for the delayed response! Give or take 2 weeks.

  7. I can’t wait to try this but am having a hard time finding raw pistachios in my local grocery stores. Do you think roasted will work? Thanks so much!!

    1. Yes, I think roasted will great. However, if you’re doing whole30, you’ll want to make sure that it’s compliant.

  8. Delicious! I have made various types of pesto using all kinds nuts (not just the typical pignoli)…one is better than the next…but for some reason I hadn’t yet used pistachios. Yum! Great addition to the pesto repertoire!
    I also mix up the greens and don’t always use basil. I’ve made a version of pesto with arugula and its delicious!

    1. That sounds fabulous! Always good to add things that make it better for you and get rid of the ingredients that you don’t like.

  9. Lucky me: I just got back from the grocery store with some pistachios, my basil needs pruning, and I found your yummy post!

    1. Well thanks so much for the love! This is something I love to eat by the spoonful!

  10. Can I make this on my vitamix? Believe it or not, I dont have a food processor.

    1. You can! I make pesto in my Vitamix sometimes! Oil should go in first.

      1. Alexander ~ I wish I had read this comment before making my pesto tonight. I used my Vitamix, but added my olive oil according to the recipe. Next time (tomorrow ;)) I’ll add the oil first. Thanks for the tip!

      2. I find this easier to make in the food processor because of the wider bowl

      3. I sincerely apologize Alexandra. My phone auto-corrected my typing to Alexander.

      4. It’s important Not to add all of the oil in it first… Add half of that, complete it and see how you like the texture

    2. You can definitely try… Hopefully you have one with the wider bowl

  11. I agree… It’s just amazing

  12. Hi – can this keep in the fridge and if so, for how long? Just love your recipes and can’t wait to try this one.

    1. You can keep it in the fridge for about a week.

  13. Does this freeze well? I have a garden full of basil that I need to use up and was going to try this recipe! Thanks !

  14. Made several batches of this & froze a bunch (in large ice cube trays). So happy now to be able to go to the freezer & pull out a couple of cubes <3

    1. What a great idea, thank you so much for sharing and I am so glad you are enjoying it!

  15. Y’all. Do not walk—RUN to make this pesto. You can’t buy pesto anywhere this good (this is even better than traditional pesto with cheese—how is this so delicious without cheese? I don’t know, and I don’t care!). I grilled up some mahi mahi fillets for dinner and put this on top, and it was spectacular. Thanks for my new favorite Magic Elixir, Teri & No Crumbs Team!

    1. thanks amy ??????Be sure to also rate the recipe… Thank you so much

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