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.
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.
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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.
- 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.
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.
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.
Step 3: Drizzle in the olive oil through the top of food processor until it reaches the consistency you want.
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.
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.
Frequently Asked Questions
Yes, Vegan Pistachio Pesto is naturally gluten-free, making it a great option for those with gluten sensitivities.
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
Pistachio Pesto
Equipment
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
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.
Aaron Campbell says
This was delicious! Thank you for the recipe.
Regi Pearce says
Glad you like it!
Samantha Perez says
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.
Regi Pearce says
Hey Samantha! Wonderful to hear that!