• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Nuts and Twigs
  • Summer
  • About
  • Recipes
  • Subscribe
  • Free Guides
menu icon
go to homepage
  • Summer
  • About
  • Recipes
  • Subscribe
  • Free Guides
subscribe
search icon
Homepage link
  • Summer
  • About
  • Recipes
  • Subscribe
  • Free Guides
×
Nuts and Twigs » Recipes » Veganuary Recipes

Pistachio Pesto

Published: Jun 24, 2024 · Modified: Jan 6, 2025 by Regi Pearce · This post may contain affiliate links · 4 Comments

This 5-minute pistachio pesto is dairy free and made with fresh basil, arugula or spinach, zesty lemon, and rich pistachios and adds a gourmet touch to pasta, sandwiches, and more.

Jump to Recipe Jump to Video Pin Recipe
top overhead view of vegan pistachio pesto in a bowl topped with olive oil, crushed pistachios and basil.

Summer means fresh basil season, so I go pesto-crazy and sneak it into all my summer dishes.

But if I'm honest - I'm making this pesto all year because basil is available at the store all year, probably because it knows how much I love it. And when everything's running according to plan at home, I also have my trusty little hydroponic grower working overtime in the winter. Basil crisis averted!

Don't bother buying the store-bought pesto. This pesto tastes fresher and is so fast to make with a handful of ingredients. Just pour everything into a food processor and proceed to processing. I use it in my Baked Pesto Tofu, which is part of my Collard Green Wraps and it is so good.

If you're looking for herby recipes, don't miss my equally delicious Sunflower Seed Pesto, Vegan Sun Dried Tomato Pesto, Caper Salsa Verde, and this Lemon Artichoke Pesto Pasta.

Jump to:
  • Why You'll Love This Recipe
  • Recipe Ingredients
  • Variations
  • How To Make Pistachio Pesto
  • Recipe Tips
  • Serving Suggestions
  • Storage and Reheating
  • Frequently Asked Questions
  • More Italian-Inspired Vegan Recipes
  • Pistachio Pesto
  • Comments

Why You'll Love This Recipe

  • With simple, fresh ingredients and minimal prep time, you can whip up this delicious sauce in just minutes.
  • You can find all the ingredients easily in any major grocery store.
  • Perfect for pasta, sandwiches, salads, or as a dip, this pesto adds a gourmet touch to a wide range of dishes.

Recipe Ingredients

Here is a picture of what you’ll need to make this delicious, simple homemade pesto with no parmesan cheese! Check out the recipe card for quantities.

overhead shot of ingredients for vegan pistachio pesto in bowls.
  • Arugula: Arugula has a stronger flavor than other greens, so substitute with a milder-tasting green like spinach if you would like. You can also use kale.
  • Olive Oil: I use extra virgin olive oil in this recipe.
  • Pistachios: I buy either the raw or the roasted and salted variety. If unsalted, add a pinch of more salt. They both make a great pesto, but the roasted one definitely has a stronger flavor.
  • Basil: It's hard to measure 2 cups and know how densely to pack it, so if weighing it, you will get about 40-50 grams.

Variations

  • Add a pinch of red pepper flakes as a garnish or a small chopped jalapeño for some heat.
  • I often use flavored varieties of extra virgin olive oil like spicy or garlic-infused for variety.
  • Add ¼ cup of vegan Parmesan cheese.

How To Make Pistachio Pesto

Here is the process in pictures. See the recipe card for more details about the recipe.

overhead picture of pistachios crumbled in a food processor.

Step 1: Process the pistachios first in the food processor by pulsing until you get a fine consistency. A little bit of chunks is fine.

adding a little bowl of lemon juice to the food processor with all the other ingredients; top view.

Step 2: Add the rest of the ingredients - basil (even the stems), arugula, garlic cloves, salt, black pepper, and lemon juice. Pulse until you get a smooth mixture.

overview of a little bowl of oil about to be poured into the top of the food processor.

Step 3: Drizzle in the olive oil through the top of food processor until it reaches the consistency you want.

blended vegan pistachio pesto in a food processor; overhead shot.

Step 4: After processing, enjoy it right away or place it in an airtight container.

Recipe Tips

  • I use all of the ⅓ cups of olive oil to get to a good consistency I enjoy without making it overly oily. That's enough olive oil for me but go up to ½ cup if you would like a thinner consistency.
  • If using it as a dip, garnish with red pepper flakes, crushed pistachios, a drizzle or thin layer of olive oil on top, and a few small basil leaves for a nice presentation.
  • If you love pesto as much as I do, consider purchasing an AeroGarden or IG Works. I've had them both, and they are great for year-round herbs.

Make Ahead Tip
For all pestos, I place them in an airtight container, drizzle a little olive oil, and cover the surface with cling wrap to minimize air exposure and prevent darkening. Then, I securely fasten the lid of the container. This method keeps the pesto fresh for about 3 days.

side angle of vegan pistachio pesto in a bowl topped with olive oil.

Serving Suggestions

  • Toss the pesto with your favorite pasta for a quick and flavorful pistachio pesto pasta, or top your Vegan Baked Mac and Cheese when serving.
  • Spread it on sandwiches or wraps for extra flavor.
  • Top a vegan caprese salad skewers with a drizzle of this pesto.
  • Use it to top soups like Vegan White Lasagna Soup or One Pot Vegan Minestrone.
  • Use it as a dip for fresh veggies or crusty bread.
  • Dollop over biga pizza or use it as a flavorful base.
  • Add to roasted vegetables like Roasted Brussels Sprouts or Sheet Pan Oven Roasted Vegetables.

Storage and Reheating

  • Storage: For all pestos, I like to place cling wrap directly on the surface of the pesto to minimize air exposure and prevent it from darkening. Then, I secure the lid tightly. Stored this way, it stays fresh for about 3 days.
  • Freezer: For longer storage, freeze the pesto in an ice cube tray. Once frozen, transfer the pesto cubes to a freezer-safe bag or container. They can be stored for up to three months. Thaw in the refrigerator overnight before use.
  • If Heating: Place the desired amount of pesto in a microwave-safe bowl. Microwave on low power in 15-second intervals, stirring between intervals until the pesto is warmed through. If you don't have a microwave, warm the pesto in a small saucepan over low heat, stirring frequently, until heated. If the pesto thickens too much, add a small amount of water or olive oil to reach the desired consistency.
side angled view of vegan pistachio pesto in a bowl.

Frequently Asked Questions

Is this pistachio pesto gluten-free?

Yes, Vegan Pistachio Pesto is naturally gluten-free, making it a great option for those with gluten sensitivities.

Can I use a blender or bullet to make pistachio pesto?

Those will work, but with a food processor, you can easily drizzle in the olive oil and avoid the dreaded pesto retrieval mission from the blender blades.

More Italian-Inspired Vegan Recipes

  • top view of three skewers with caprese tomatoes on a white plate.
    Vegan Caprese Salad Skewers
  • top view of Lemony White Bean Soup with Rigatoni in a bowl with a spoon in the bowl
    Lemony White Bean Soup With Rigatoni
  • vegan white lasagna soup in a bowl top view
    Vegan White Lasagna Soup
  • bowl of Vegan One-Pot Creamy Tomato Gnocchi with Meati Chicken
    Vegan Tomato Gnocchi with Meati Chicken

Got a minute? Dive into the comments and rate this pistachio pesto to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

pistachio pesto in a bowl.

Pistachio Pesto

Regi Pearce
This 5-minute pistachio pesto is dairy free and made with fresh basil, arugula or spinach, zesty lemon, and rich pistachios and adds a gourmet touch to pasta, sandwiches, and more.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course condiment
Cuisine Italian-Inspired
Servings 1 cup
Calories 1371 kcal

Equipment

  • Food Processor

Ingredients
  

  • 1 cup shelled pistachios raw or roasted/salted - see notes below*
  • 2 cups fresh basil leaves
  • 1 cup arugula
  • 3 cloves garlic
  • juice of 1 lemon
  • ½ teaspoon salt
  • ¼ teaspoon pepper to taste
  • ⅓ cup olive oil extra virgin
Get Recipe Ingredients

Instructions
 

  • Blend Ingredients: In a food processor, pulse pistachios until ground. Add basil, arugula, garlic, lemon juice, salt, and pepper and pulse until combined.
  • Add Oil: With the processor running, slowly drizzle in olive oil until smooth. 
  • Serve: Transfer the pesto to a bowl or jar. Use immediately or store in an airtight container in the refrigerator for up to 3 days.

Video

Notes

Due to oxidation, the pesto will darken when stored. Drizzle a little oil over the top and cover the surface with cling wrap to minimize air exposure and reduce darkening. Then, securely fasten the lid of the container. This method keeps the pesto fresh for about three days.
*I buy either raw or the roasted and salted variety of pistachio. Watch the salt if using the salted variety. Only add ⅛ of teaspoon of salt. They both make a great pesto, but the roasted one definitely has a stronger flavor, which I prefer. If they are salted, do not add the salt called in the recipe until you're able to taste the pesto.
Measuring 2 cups of basil can be tricky since packing varies, but if you’re weighing it, aim for about 40-50 grams. Use only the leaves and remove all the thick stems.
Nutritional information is only an estimate.

Nutrition

Calories: 1371kcal | Carbohydrates: 40g | Protein: 28g | Fat: 129g | Saturated Fat: 17g | Sodium: 1181mg | Fiber: 14g | Sugar: 10g | Calcium: 269mg | Iron: 7mg
Keywords beginner friendly, easy, quick, summer
Tried this recipe?Please consider Leaving a Review!

More Veganuary Recipes

  • A bento-style lunchbox filled with peanut butter and banana roll-ups made from whole wheat tortillas, alongside red grapes, orange slices, mini cucumbers, and colorful cherry tomatoes with a blue giraffe fork. The lunchbox is set on top of an open illustrated children’s book.
    Peanut Butter & Banana Roll-Ups
  • A close-up of a fluffy sandwich bun filled with creamy no-mayo chickpea salad and leafy greens, resting on top of a mint green lunch container surrounded by mini cornbread muffins.
    No-Mayo Chickpea Salad
  • fruit salad dressing in a jar.
    Maple-Orange Fruit Salad Dressing
  • Sheet Pan Gnocchi with Maple-Dijon Glaze on a sheet pan.
    Sheet Pan Gnocchi with Maple-Dijon Glaze

About Regi Pearce

Hello! I am Regi, the creator of Nuts & Twigs. I debunk the myths that vegan food is all nuts and twigs and offer plant-based scrumptiousness that goes far beyond that "rabbit food" stereotype. So grab your fork and put on your stretchy pants, 'cause you're gonna want seconds.

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Aaron Campbell says

    September 28, 2024 at 8:36 am

    5 stars
    This was delicious! Thank you for the recipe.

    Reply
    • Regi Pearce says

      September 28, 2024 at 10:27 am

      Glad you like it!

      Reply
  2. Samantha Perez says

    July 01, 2024 at 3:23 am

    Hi Reg! I finally go to use this recipe and used on pizza as you suggested. It was wonderful and it's going on repeat in my house.

    Reply
    • Regi Pearce says

      July 01, 2024 at 3:25 am

      Hey Samantha! Wonderful to hear that!

      Reply

Primary Sidebar

Regina Pearce

I'm Regi.

Head nut, chief twig, and creator of Nuts & Twigs. My husband, Rob, and I live in Colorado. Here, you can expect delicious vegan recipes that make you realize that a life without cheese is not only possible but also worth living.

What kind of person builds a blog called Nuts & Twigs?

Curious? Read Behind the Apron


Summer Recipes

  • vegan chickpea tuna salad in a bowl with a spoon.
    Vegan Chickpea Tuna Salad
  • Trader Joe’s Falafel Naan Wrap.
    15-Minute Trader Joe’s Falafel Naan Wrap
  • vegan banana ice cream in a glass; side view
    Vegan Banana Ice Cream
  • side angle of vegan caesar pasta salad in a white bowl.
    Vegan Caesar Pasta Salad
  • crispy vegetable fritters stacked on a plate.
    Crispy Vegetable Fritters
  • homemade Italian vinaigrette in a jar.
    Homemade Italian Vinaigrette

Popular Recipes

  • walnut meat in a bowl next to brown rice
    Easy Walnut Taco Meat
  • vegan sushi bake casserole with the garnishes side view
    Vegan Sushi Bake
  • angle side view of a hand placing a plate of Vegan Grits With Savory Mushrooms and Collard Greens on a table.
    Vegan Grits With Savory Mushrooms and Collard Greens
  • bowl of angel hair pasta salad.
     Angel Hair Pasta Salad
  • bunch of sliced high protein lupini seitan
    High-Protein Lupini Bean Seitan
  • jar of the lemon vinaigrette.
    Easy Lemon Vinaigrette

Footer

back to top

About

  • About
  • Frequently Asked Questions
  • Contact Me

Information

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Copyright © 2024

pistachio pesto in a bowl.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required