Pistachio Pesto (Mediterranean Style)

A vibrant, nutty pesto made with pistachios instead of pine nuts. Less bitter, naturally creamy, and perfect for pasta, chicken, fish, veggies, or sandwiches.

Prep time: 10 minutes
Yield: ~1½ cups
Skill level: Very easy

Ingredients

Core Ingredients

• 1 cup raw pistachios, shelled
  (unsalted preferred)

• 2 cups fresh basil leaves, loosely packed

• 2 cloves garlic

• ½ cup freshly grated Parmesan cheese

• Zest of ½ lemon

• 2–3 tbsp fresh lemon juice

• ½–¾ cup extra-virgin olive oil

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

Optional Mediterranean Add-Ins

• 1–2 tbsp nutritional yeast (extra umami)

• Handful fresh parsley or mint

• Pinch red pepper flakes

• 1 tbsp capers (very Sicilian-style)

Instructions

1. Prep pistachios

(Optional but recommended)

• Lightly toast pistachios in a dry pan for 2–3 minutes

• Cool completely

2. Blend

In a food processor, add:

• Pistachios

• Garlic

• Basil

• Lemon zest

• Salt & pepper

Pulse until finely chopped.

3. Add cheese & oil

• Add Parmesan

• With processor running, slowly stream in olive oil until smooth but textured

4. Finish

• Add lemon juice to taste

• Adjust salt, oil, or thickness as needed

Texture should be spoonable, not runny.

How to Use

• Toss with hot pasta (add pasta water!)

• Spread on sandwiches or toast

• Spoon over chicken, fish, or shrimp

• Mix into yogurt or ricotta

• Drizzle on roasted vegetables

Q & A Section

Q: Can I make this dairy-free?

A: Yes.

• Skip Parmesan

• Add 2–3 tbsp nutritional yeast

• Add extra pistachios or olive oil

Q: Can I use roasted pistachios?

A: Yes, but use unsalted. If salted, reduce added salt.

Q: Why is my pesto bitter?

A:

• Over-blended basil

• Old olive oil

• Too much garlic

Pulse gently and use fresh ingredients.

Q: How long does pistachio pesto last?

A:

• Fridge: 5–7 days (thin olive oil layer on top)

• Freezer: 3 months (freeze in ice cube trays)

Q: Can I freeze this?

A: Absolutely. Freeze without cheese for best texture, add cheese after thawing.

Q: Can I use spinach instead of basil?

A: Yes—use half basil, half spinach for a milder flavor.

Q: Is this traditional?

A: Pistachio pesto is traditional in Sicily, especially around Bronte.

Q: How do I thin thick pesto?

A:

• Olive oil

• Warm pasta water

• Lemon juice

Q: What makes it “Mediterranean”?

A:

• Pistachios

• Olive oil

• Fresh herbs

• Minimal processing

• Balanced acidity

Pro Tips

• Add cheese after blending for best texture

• Keep pesto bright green by covering surface with oil

• Pulse, don’t puree.