Pistachio Pesto Recipe; How to Make Pesto Without Pine Nuts

Easy to make and filled with fresh ingredients, this pistachio pesto recipe puts a delicious twist on the classic pesto you’re used to. By swapping pine nuts for pistachios, you get a rich, nutty flavor that’s perfect for pasta, sandwiches, or as a dip.

I am not sure about your families, but for mine, August is a month of long weekend vacations. I love the constant feeling of enjoying vacation while simultaneously looking forward to the next. This past weekend, my entire extended family spent the weekend up north on the lake. It was a beautiful time to just spend time together and rest from the usual flow of things… a last hurrah before fall sets in (though I am getting excited for that)!

When my husband and I got home this Sunday evening, I had naturally forgotten that I CLEANED out the fridge almost entirely pre-vacation. This meant we had absolutely nothing ready to make for dinner. Thankfully, I got to nap in the car on the way home and was now full of energy to spend in the kitchen being crafty.

As you all know, I am in the sweet spot of summer when everything in the garden just seems to explode (Thank you, Jesus). After a weekend of being out of town, I decided tonight would be a great night to make homemade sourdough ravioli and use up some of our profusely growing basil and tomatoes. Plus, I needed to feed the sourdough starter to make bread for the week, so discarding was in the cards already.

With pistachios in the pantry and the newly found need for pasta filling, I busted out one of my favorite summer recipes: pistachio pesto. It’s a refreshing twist on the classic, and trust me, even if you’re loyal to pine nuts, this version will win you over.

Why These Ingredients?

Pistachios

Pistachios are not only a great substitute for pine nuts but also bring their own unique flavor to this pesto. With their slightly sweet and nutty taste, pistachios add a rich creaminess to the pesto. Plus, they’re packed with protein, fiber, and healthy fats, making this pesto as nutritious as it is flavorful. Pistachios also contain a variety of vitamins and minerals, including vitamin B6, which supports brain health, and antioxidants that protect the body from oxidative stress.

Fresh Basil

Fresh basil is the heart of any pesto recipe. Its fragrant, peppery flavor brings brightness to the dish and pairs beautifully with the richness of the pistachios and olive oil. Basil is also rich in antioxidants, vitamins A, K, and C, as well as anti-inflammatory compounds that promote overall health.

Extra Virgin Olive Oil

Extra virgin olive oil is the perfect base for this pesto, giving it a smooth and luscious texture. It’s loaded with heart-healthy monounsaturated fats and antioxidants that not only enhance the flavor but also boost the nutritional value of the dish. The peppery, fruity notes of high-quality olive oil make this pesto shine.

Parmesan Cheese

Parmesan cheese adds a savory umami flavor that balances the sweetness of the pistachios and the sharpness of the garlic. It also brings richness and depth to the pesto while adding a bit of creaminess to the texture. I use freshly grated parmesan cheese for the best flavor and texture.

Garlic

Garlic is a key flavor component in pesto, bringing a pungent and slightly spicy kick to the mix. It adds a wonderful depth of flavor, complementing the nutty pistachios and fresh basil. Garlic also offers numerous health benefits, including supporting immune function and heart health.

Pistachio Pesto Ingredients:

• 2 cups fresh basil leaves
• 1 cup shelled pistachios
• 1/3 cup freshly grated Parmesan
• 1-2 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste
• 1 Lemon (juice and a bit of zest)

Pistachio Pesto Instructions:

1. Prep Your Ingredients: Begin by washing and drying your fresh basil leaves. Gather your shelled pistachios, garlic, and Parmesan cheese.
2. Blend Ingredients: In a food processor, combine the basil, pistachios, garlic, and Parmesan. Pulse until everything is finely chopped.
3. Add Olive Oil: While the food processor is running, slowly drizzle in the extra virgin olive oil. Continue processing until the mixture becomes smooth and creamy. If the pesto is too thick, add more olive oil to reach your desired consistency.
4. Season: Once the pesto has reached the perfect consistency, season with salt and pepper to taste. If desired, add a squeeze of lemon juice or some lemon zest for a touch of brightness.
5. Serve or Store: Your pistachio pesto is ready to enjoy! Serve it over pasta, spread it on sandwiches, or use it as a dip. If you’re not using it right away, store the pesto in an airtight container in the refrigerator for up to a week.

Now Let’s Use It!

Now that you have a jar of this vibrant pistachio pesto, the possibilities are endless! Here are some ideas to get you started:

1. Toss with Pasta: Pistachio pesto makes the perfect sauce for your favorite pasta. Simply toss it with cooked pasta and a little pasta water for a delicious, easy meal.
2. Use as Pasta Filling: I often use this filling alone of with goat cheese as a ravioli filling (stay tuned for a post on that).
3. Spread on Sandwiches: Use your pesto as a spread on sandwiches or wraps for an extra boost of flavor.
4. Dip for Veggies: Serve pistachio pesto as a dip for fresh vegetables or crackers for a healthy snack or appetizer.
5. Mix into Salads: Add a spoonful of pesto to your favorite salad for a burst of flavor that complements fresh greens.

So there you have it, an empty fridge after a weekend away turned into the best meal we had this week. I just love this method in the kitchen: use what you have and get creative. Of course, this relies on having some pantry staples on hand… but I am typically the most talented chef when I am down to the bare bones in the kitchen. Plus, it sets me up for a great grocery run and cuts way way down on food waste. AND my competitive side feels like a major winner when I win the game of using everything in our kitchen.

Love this twist on pesto? Let me know how you’re using your pistachio pesto! Share your tips, favorite pairings, and thoughts on making pesto without pine nuts. I love hearing how you bring these recipes to life in your own kitchen.

Peace and blessings,
Grace