Creamy Pistachio Pesto Recipe for Pasta & Sandwiches

An epicurean adventure to: Italy

Welcome to our beloved homemade pistachio pesto recipe. This easy, flavourful pesto transforms simple pasta into an impressive meal in minutes and doubles as a versatile dip or spread.

We enjoy making this pesto at home because its vibrant colour and fresh aroma always win compliments from everyone who tastes it.

The pistachios bring a rich, nutty base, balanced by fresh basil, garlic, grated Parmesan and a hint of lime zest and juice. Use it tossed with pasta, as a dip for vegetables and crackers, or spread on toasted ciabatta for an easy snack.

Tossed with linguine it becomes a quick dinner fit for guests. It also pairs beautifully with salmon for a creamy salmon-and-pesto pasta.

Pesto is traditionally made with pine nuts and is an enduring part of Italian culinary culture. This pistachio variation honors that tradition while offering a fresh twist driven by high-quality, simple ingredients.

Fast facts – Italy

Location	Italy sits in Southern Europe and shares borders with France, Switzerland, Austria and Slovenia.
Language	Italian is the official language, with many regional dialects and languages still spoken across the country.
Population	About 60 million people.
Trivia	The Italian peninsula contains several volcanoes, including Mount Vesuvius, which famously erupted in 79 AD and buried Pompeii.

Key ingredients and substitutions

See the recipe card at the bottom for exact quantities and the full ingredient list.

Raw pistachios

Choose pre-shelled pistachios (around 150g) to save time. Roasted pistachios work too—avoid heavily salted nuts so the pesto doesn’t become too salty.

Herbs and aromatics

Use fresh basil leaves and a fresh garlic clove for the best flavour and aroma. Fresh herbs elevate the pesto’s taste and colour.

Grated Parmesan

If authentic Parmesan is unavailable, Pecorino Romano, Grana Padano or Piave make good substitutes and keep the savory depth.

Lime (or lemon)

This recipe uses both lime juice and zest for brightness. Lemon can be substituted if preferred, though lime adds a distinctive lift that complements the pistachios.

Olive oil

Use a good quality virgin or extra virgin olive oil for the best flavour. Avocado oil is a suitable alternative if you prefer. Adjust the oil quantity to reach your desired pesto texture — more oil yields a looser sauce.

How to make this pesto

Combine all ingredients in a food processor and blend to your preferred consistency. Some like a coarse texture with a little pistachio crunch; others prefer a smoother paste. Pause to scrape down the sides while blending so everything combines evenly.

To make a vegan pesto

Replace the Parmesan with a vegan hard cheese alternative and proceed as normal.

Don’t have a food processor?

Use an immersion (stick) blender or a mortar and pestle. A mortar and pestle takes more effort but yields an authentic, rustic texture and flavour.

Serving suggestions for pistachio pesto

This pesto is versatile. A few ways to enjoy it:

• Toss with linguine, spaghetti, fettuccine or fresh pasta.
• Sprinkle with red pepper flakes or extra black pepper for heat.
• Serve as a dip with a drizzle of extra-virgin olive oil and a scattering of seeds.
• Top bruschetta or crostini, or spread on sandwiches and wraps.
• Drizzle over roasted vegetables, potatoes, cauliflower or pizza.
• Pair with roasted chicken, salmon, tofu, or grilled vegetables.
• Mix into cooked grains like quinoa or couscous, or stir into scrambled eggs and omelettes.
• Use as a filling for stuffed mushrooms or peppers, or as a sauce for gnocchi.

Storage

Refrigerate leftovers in an airtight container for up to three days. Freeze pesto for up to six months; freezing in ice cube trays lets you defrost small portions as needed. Wrap trays in a freezer bag to prevent freezer burn and absorbent odours.

More sauces for pasta

Recipe