This is not your everyday pesto—this is the kind of sauce that makes a simple bowl of pasta feel like a summer evening under the olive trees. The toasted pistachios bring a warm, nutty depth that cozies up beautifully to the brightness of lemon and the lush green of fresh basil. It’s smooth, punchy, and totally addictive.
Toasted Pistachio Pesto
Ingredients
- 2 cups fresh basil leaves packed
- ½ cup pistachios unsalted, shelled
- 2 garlic cloves
- ½ cup freshly grated Parmesan cheese
- ½ cup extra virgin olive oil
- Zest of ½ lemon
- Juice of ½ lemon
- Salt and pepper to taste
Instructions
Prep the nuts (optional but recommended)
- Lightly toast the pistachios in a dry skillet over medium heat for 2–3 minutes, just until fragrant. Let them cool before using.
Blend the base
- In a food processor, combine basil, pistachios, garlic, and lemon zest. Pulse until everything is broken down into a coarse texture.
Add cheese and lemon juice
- Add Parmesan and lemon juice, then pulse again to combine.
Add oil slowly
- While the processor is running, stream in the olive oil until the pesto is smooth and creamy. Scrape down the sides as needed.
Season
- Taste and season with salt and black pepper to your liking.
What do you think of this recipe?Keep scrolling for the full recipe post. Please consider Leaving a Review!Do you have to use pine nuts in pesto?
No — you can use just about any nut you want in pesto.
Classic pesto — Pesto alla Genovese — comes from the Liguria region of northern Italy. Pine nuts were native to Mediterranean forests, making them readily available to early cooks. So, the use of pine nuts in pesto was mainly because they were local, flavorful, and gave the sauce its smooth richness — but there’s nothing wrong about reaching for something else. Many chefs today mix it up for fun, cost, or allergies.
To name a few nut alternatives for pesto, you can use:
- Pistachios (obviously my favorite)
- Cashews – My second favorite because of their creaminess
- Walnuts – I’d toast these to knock down the bitterness
- Almonds – Toast these as well to counteract the chance of graininess