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A simple and delicious recipe for Pistachio Pesto, made with basil, toasted pistachios, grated parmesan, lemon juice, olive oil and garlic.
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Course: essentials, spreads
Cuisine: Italian
Keyword: Herbs, Pesto
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6
Calories: 241kcal
Author: Emily Laurae


  • Food Processor


  • Cup (41 g) Pistachios, shelled & toasted
  • ½ Cup (108 g) Extra Virgin Olive Oil
  • ½ Cup (50 g) Parmesan
  • 4 Cups (96 g) Fresh Basil
  • 2 Garlic Cloves
  • 1 Lemon, juiced
  • Salt and Pepper to taste


  • Place your clove of garlic in the food processor; pulse until finely chopped.
  • Add the toasted  pistachios, lemon juice, basil and salt; pulse until nuts are finely chopped and ingredients are well blended. 
  • Add olive oil gradually and process until the mixture is well combined.
  • Finally, add parmesean and pulse 2 or 3 times. Voila! Pistachio Pesto.


 To toast your Pistachios, set the  oven  to 350 Fahrenheit and toast for 10 minutes. Allow pistachios to cool for 10 minutes before adding to food processor.
I ended up freezing the majority of my pesto in ice containers, popped them out a day later and stored the cubes inside the freezer in a ziplock bag. I've used this pesto for pasta, the base for avocado toast, spooning on top of pizza and incorporating into a bread loaf. The options are endless! 


Calories: 241kcal | Carbohydrates: 5g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 135mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 941IU | Vitamin C: 13mg | Calcium: 141mg | Iron: 1mg
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