Whip up a batch of fresh homemade pesto in no time with this 5-minute easy recipe. This delicious sauce is bursting with flavor from the basil and pistachios and is perfect for pastas, sandwiches, pizzas, soups, dressings or even by itself as a dip!
I'll be the first to admit that I am pesto-obsessed. It just adds so much fresh herby flavor to any dish using basic ingredients. I think it's safe to say I always have a batch of pesto in my fridge, whether it's my classic basil pesto with pine nuts, kale pesto, walnut arugula pesto, or nut-free hemp seed pesto.
There are endless possibilities for how to make pesto, but this pistachio version jumps to the top of the list! With so much flavor packed into each bite, the parmesan cheese you'd find in traditional pesto sauce really isn't needed, making this a great dairy-free and vegan pesto option as well.
Ingredients
Opt for roasted and salted shelled pistachios. If you only have raw pistachios, toast them on the stovetop for 2-3 minutes with a little salt first.
How to Make 5-Minute Pistachio Pesto
This delicious pesto can be made using a food processor or blender. I prefer the food processor because I can better control the texture to keep it from getting too smooth.
1. Add all ingredients except the olive oil to a food processor (or blender).
2. Pulse until the ingredients are finely chopped.
3. Slowly pour the olive oil in while the blades are still running until the pesto reaches your desired consistency.
5. Enjoy!
I hope you enjoy this basil pistachio pesto! Please comment and leave a rating below if you make it as I always value your feedback. Also, feel free to tag me on Instagram so I can see all the ways you use it!
Easy 5-Minute Pistachio Pesto
- Total Time: 5
- Yield: 4 1x
- Diet: Vegan
Description
Whip up a batch of fresh homemade pesto in no time with this 5-minute easy recipe. This delicious sauce is bursting with flavor from the basil and pistachios and is perfect for pastas, sandwiches, pizzas, soups, dressings or even by itself as a dip!
Ingredients
¼ cup extra virgin olive oil
3 ounces fresh basil leaves (~2 cups packed)
¼ cup roasted and salted shelled pistachios
3 large cloves garlic
½ tsp salt
1 tsp maple syrup
¼ tsp red pepper flakes
½ lemon, juiced
Instructions
- Load the food processor. Add all ingredients except the olive oil to a food processor (or blender).
- Pulse. Pulse until the ingredients are finely chopped.
- Add olive oil. Pour the olive oil in a slow and steady stream into the food processor while the blades are still running and continue to pulse until it reaches your desired consistency. Pause to scrape the sides down if necessary. If the pesto is too thick, thin it out with a splash of water, again while the blades are still running.
- Taste. Adjust flavor to taste if necessary. Feel free to add a pinch of salt, another garlic clove or more lemon juice and pulse until well combined.
- Enjoy! Serve warm or cold.
Notes
Store leftover pesto in an airtight container in the refrigerator for up to a week. It will naturally start to brown if the container is not airtight. To combat this, pouring a thin layer of olive oil on top of the pesto will actually keep air out and prevent it from oxidizing.
- Prep Time: 5
- Category: Sauce
- Method: food processor
- Cuisine: Italian
Shannon Rodock says
Using your recipe I made this with half cilantro and half parsley. It was delicious.
Elaine Gordon says
Yum! Thank you, Shannon! Sounds so good - so happy you enjoyed!
Elaine Gordon says
This is so nice to hear from someone who doesn't like pine nuts! Pistachios really do make for a great substitute. Thanks so much for sharing!
Maris Mitchell says
Delicious 🌱🌱
Elaine Gordon says
Thank you so much, Maris! I so appreciate the feedback and the five-star review. If you have extra, you can freeze some for later. I like to stash a few cubes as basil gets harder to find in fall. Best, Elaine