Pistachio Pesto Recipe

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Everett Published: November 5, 2020 Modified: May 31, 2021
Pistachio Pesto Recipe

How To Make How To Make Pistachio Pesto

Nothing beats the combination of pistachios and pesto for salads. That is why, in this pesto recipe, we are going to be generous with the pistachio count.

Preparation: 5 minutes
Total: 5 minutes



  • 3cupsfresh basil leaves
  • ½cupParmesan
  • cupshelled pistachios
  • 3clovesgarlic
  • 1tsp.sea salt
  • ½tsp.black pepper
  • ½cupextra-virgin olive oil


  1. In a food processor or blender, pulse the basil, Parmesan, pistachios, garlic, salt and pepper together until finely-chopped.

  2. With the food processor or blender still running, slowly drizzle in the olive oil until it is completely combined. 

  3. Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth.

  4. Serve immediately.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.


  • Calories: 302.04kcal
  • Fat: 29.27g
  • Saturated Fat: 5.89g
  • Monounsaturated Fat: 18.85g
  • Polyunsaturated Fat: 3.55g
  • Carbohydrates: 3.90g
  • Fiber: 1.19g
  • Sugar: 0.81g
  • Protein: 7.58g
  • Cholesterol: 10.11mg
  • Sodium: 206.07mg
  • Calcium: 214.92mg
  • Potassium: 151.50mg
  • Iron: 1.08mg
  • Vitamin A: 70.60µg
  • Vitamin C: 3.61mg
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