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pesto in jar and pitcher on countertop

10-Minute Basil Pistachio Pesto

  • Author: Laney Schwartz
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: about 1.5 cups
  • Category: Sauce
  • Method: Food processor
  • Cuisine: Italian


Making pesto at home is one of the easiest ways to make your favorite pasta or protein taste even better! This 10-Minute Basil Pistachio Pesto uses pistachios instead of pine nuts, which is a subtle but delightful swap.


  • 3 cups basil (4 oz. package)

  • 1 small garlic clove

  • ⅓ cup pistachios

  • 2 tablespoons grated parmesan cheese

  • ¼ teaspoon salt

  • Pinch of pepper

  • ½ cup olive oil

  • Juice of 1 lemon


  1. In the bowl of a food processor or blender add the basil, garlic, pistachios, cheese, salt and pepper and pulse until well combined, but not totally smooth. Slowly drizzle in the olive oil while pulsing. Add lemon juice, salt and pepper to taste.


Pesto can be made ahead of time and kept in the fridge for 7-10 days or frozen for 3 months.