Simple, quick and delicious Pistachio Pesto made with fresh basil, garlic, Pecorino cheese and, of course, pistachios. Ready in about 5 minutes, this versatile pesto works beautifully on pasta, pizza, sandwiches and crostini.
If you enjoy classic Pesto alla Genovese, you’ll love this Sicilian variation that swaps pine nuts for the rich, buttery flavour of pistachios. Sicily is renowned for Bronte pistachios, and pistachios feature in many regional dishes from gelato to creams and savoury sauces.
This pistachio pesto pairs exceptionally well with mortadella—try it on focaccia sandwiches or drizzled over pizza with mozzarella or burrata. It also makes a simple pasta sauce: toss warm pasta with a few spoonfuls of pesto and a splash of reserved pasta water to loosen the sauce.
See the recipe below for ingredients, step-by-step photos, tips and variations. Scroll to the bottom for the full printable recipe.
Ingredients
Ingredient notes and substitutions
- Pistachios – use unsalted, unroasted pistachios for the best texture and flavour.
- Pecorino Romano – if unavailable, Parmigiano Reggiano works well, or combine the two.
- Garlic – use fresh garlic for a bright, clean taste.
- Olive oil – extra virgin olive oil is recommended for flavour.
Step by step photos and instructions
Place the pistachios, basil, garlic, Pecorino and half of the olive oil in a bowl. Blend with an immersion blender until the mixture forms a thick sauce, leaving a few small pieces of pistachio for texture.
Add more olive oil a little at a time until you reach your desired consistency, then season with salt and pepper to taste.
Recipe tips and FAQs
- Variations to try – for extra freshness try a mix of basil and mint or add a little lemon zest.
- Which pistachios to use – unroasted, unsalted pistachios are best. Bronte pistachios are exceptional but can be hard to find; use a good-quality pistachio available locally.
- For a bright green pesto – remove pistachio skins by blanching if you want a vivid green colour. Leaving the skins on gives a darker colour and more rustic texture.
- Blender vs mortar and pestle – you can make this pesto with a mortar and pestle (more effort), an immersion blender (quick and easy) or a food processor.
Stored covered in the refrigerator, pistachio pesto keeps for up to 3 days; it will darken slightly with time, so it’s best eaten the same day.
Serving suggestions
With pasta – cook pasta to al dente, reserve a little cooking water, then toss the pasta with dollops of pistachio pesto and a splash of pasta water until evenly coated.
On sandwiches – spread on focaccia or crusty bread and top with mortadella or grilled vegetables like zucchini, eggplant or peppers.
On pizza – bake a pizza with mozzarella, then finish with slices of mortadella, drizzle pesto over the top, add burrata dollops and sprinkle crushed pistachios.
On crostini – spread on chargrilled crostini and finish with burrata or shaved Pecorino.
More pesto recipes to try
Dips & Pestos
Pesto alla Trapanese (Sicilian Pesto)
Dips & Pestos
Parsley Pesto Recipe – Fresh And Easy
Pasta
Healthy Pesto Pasta Sauce With Cavolo Nero & Fusilli
Antipasti
The Easiest Red Pesto Recipe (Sun-dried Tomato)
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Step By Step Photos Above
Most of our recipes include step-by-step photos, helpful tips and occasionally video to help you make them perfectly.
Pistachio Pesto
By Emily
Ingredients
- ½ cup unsalted pistachios, (70g)
- 1 cup fresh basil, (10g)
- 1 garlic clove
- ½ cup Pecorino Romano, (30g)
- ⅓ cup extra virgin olive oil, (70–90ml)
Instructions
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Put all ingredients and half of the olive oil in a bowl. Blitz with an immersion blender until the pesto has the texture of a thick sauce with some pistachio pieces remaining. Add more oil if needed.
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Taste and season with a small amount of salt and freshly ground black pepper as needed.
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Store covered in the fridge for up to 3 days; it’s at its best the day it’s made.
Notes
- Variations – try basil with mint or a little lemon zest for brightness.
- Colour tip – blanch pistachios to remove skins for a brighter green pesto, or leave skins on for a darker, more rustic finish.
- Pistachio selection – unroasted, unsalted pistachios work best; use the best quality you can find.
- Method options – mortar and pestle, immersion blender or food processor all work; choose based on texture preference and available equipment.
- Nutritional information refers to the full batch, not individual servings.
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise noted.
- All vegetables are medium-sized unless specified.
- Recipes are tested using a fan (convection) oven.
- Nutrition is calculated automatically and should be used as an estimate.
Nutrition
Nutrition information is an approximation and should be used as a guide.