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Pistachio Pesto

A fresh new twist on traditional basil pesto, pistachio pesto is quite typical in Sicily.  Make a batch in only 5 minutes with your food processor and enjoy in endless ways!
Course Sauces
Cuisine Sicilian-Italian
Keyword pistachio pesto
Prep Time 5 minutes
Calories 1866kcal


  • food processor


  • 1 cup pistachios shelled
  • 1 handful fresh basil leaves about 10 leaves
  • 1 small garlic clove
  • 1/2 cup freshly grated Parmigiano cheese
  • pinch of salt
  • 1/2 cup extra virgin olive oil


  • Place the pistachios; basil; garlic; parmigiano cheese and salt in the bowl of your food processsor. 
  • Blend on on low speed while slowly adding the olive oil from the top feeder.  Blend until all the ingredients are well combined but not entirely puréed. If you prefer a thinner consistency, add a bit more olive oil.


How to serve pistachio pesto:

  • serve tossed with pasta 
  • top homemade pizza with dollops of pistachio pesto
  • spread on crostini and top with parmigiano cheese curls 
  • add a spoonful to soups and stews to brighten up the flavors
  • top grilled vegetables with a spoonful of pesto

To store Pistachio Pesto:

  • If you choose to double the recipe, or more, freeze in individual cubes.  Fill an ice cube tray with pesto.  Place in the freezer until frozen solid, then transfer cubes to a freezer bag.  Seal well and freeze for up to a year. 
  • Keep pesto in a jar in your refrigerator for up to a week. It's best to add a thin layer of olive oil on top of the pesto.


Calories: 1866kcal | Carbohydrates: 37g | Protein: 44g | Fat: 178g | Saturated Fat: 30g | Cholesterol: 44mg | Sodium: 768mg | Potassium: 1323mg | Fiber: 13g | Sugar: 10g | Vitamin A: 943IU | Vitamin C: 8mg | Calcium: 684mg | Iron: 6mg