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Pistachio Pesto

5 from 2 votes
Two bowls of homemade pistachio pesto with lemon.
5-minute pistachio pesto is a versatile sauce made with only a handful of fresh ingredients and pantry staples. This dairy free recipe freezes well and can be used in a variety of ways from warm pasta to cold pasta salad, pizza and dipping sauce, to grilled meats and vegetables.
Author: Lindsey Jenkins
Prep Time 5 minutes
Total Time 5 minutes

Ingredients
 

  • 3 cups fresh basil leaves
  • ⅓ cup roasted pistachios
  • 3 tablespoons nutritional yeast
  • 2 garlic cloves
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice plus more as needed, to taste
  • ½ cup extra virgin olive oil
  • kosher salt to taste
  • freshly cracked black pepper to taste

Instructions

  • Add the fresh basil leaves, roasted pistachios, nutritional yeast, garlic cloves, lemon zest, and lemon juice to the bowl of a food processor. Pulse several times until finely chopped.
  • With the machine running, slowly pour in the olive oil. Season to taste with a big pinch of kosher salt, freshly cracked black pepper, and more lemon juice if needed, to taste.

Notes

See the blog post for ideas on what to serve it with as well as storing instructions - both fridge & freezer.

Make It Your Way: Substitutions & Variations

No roasted pistachios? - use raw pistachios, but toast them in a dry skillet until lightly golden and aromatic. This will give them a more elevated flavor.
Add-ins - red pepper flakes for a little heat.