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a small teaspoon being dipped into a dish with homemade pistachio pesto

Pistachio Pesto

This simple pistachio pesto recipe with arugula and parsley is so easy to make using your blender or food processor. It's made without basil and no pine nuts. 

Course condiment, side
Cuisine Italian, Sicilian
Keyword pesto no basil, pesto with pistachios, pesto without pine nuts
Prep Time 5 minutes
Total Time 5 minutes
Servings 3 cups
Calories 80 kcal
Author Kiki Johnson

Ingredients

  • 4 loosely cups parsley 40g - about 1 small bunch
  • 2 loosely packed cups arugula 20g
  • 1 big garlic clove add up to 2 if you're a super fan
  • 2/3 cups pistachios shelled 85 g
  • 1 cup parmesan cheese 50 g
  • 1/4 - 1/2 tsp lemon zest
  • 1 tsp salt use less if using salted pistachios
  • 1/2 tsp pepper
  • 1 cup olive oil
  • 2 tbsps fresh lemon juice

Instructions

  1. Cut the parsley and arugula a bit using your scissors. In a food processor or blender, pulse the parsley and arugula with the grated Parmesan, shelled pistachios, garlic, lemon zest, salt, and pepper together until finely chopped.

  2. With the food processor or blender still running, slowly drizzle in the extra virgin olive oil until it is completely combined. Turn off the food processor or blender as soon as it comes together. You don't want to overmix the pesto or let the mixture get hot. Scrape down the sides using a rubber spatula, then pulse again quickly until the mixture is smooth. Stir in the lemon juice and season to taste. 

  3. Serve the pesto immediately or fill it into a sealable plastic or glass container. You can refrigerate your pesto in a sealed container for a week, or freeze for up to 3 months.

Recipe Notes

Recipe Tips: 

  • If you are not a fan of raw garlic, roast it in your oven using my instructions in this recipe.
  • Pulse your food processor in short intervals so as to prevent the sauce from overheating.
  • You can make this pesto in big amounts and store it in sterilized jars. For storage longer than a week, it is good to freeze it.
  • Be sure to rinse your parsley and arugula under cool water (warm water will wilt them). Pat them dry with a clean tea towel, or use a salad spinner.

Variations:

  • Use different greens and herbs: In lieu of parsley and arugula (or mixed with basil), you could swap in spinach, basil or cilantro (try with peanuts - so good).
  • Swap in different nuts: In lieu of pistachios,  use walnuts, peanuts, pecans, almonds, pine nuts, pepitas, or any other favorite nut or seed.
  • Add some heat: Crushed red pepper flakes give any homemade pesto an extra kick.