Pistachios are so popular right now and for good reason! They’re not just a pretty face, they taste great and go perfectly in this Easy Lemony Pistachio Pesto. Pesto will always be a go-to recipe for meal prepping as it can be used in so many different ways – as a dip, spread, sauce or dressing! Because I love pesto so much, I have made quite a few different variations over the years. Give my Easy Almond Parsley Pesto, Walnut Cilantro Pesto or this Pesto Salad Dressing a try.
Ingredients You Will Need
Pesto is such a simple recipe to make but adds so much flavour and nutrients to a dish. Olive oil provides healthy fats, antioxidants and polyphenols while basil and parsley are high in vitamin C (also an antioxidant). Pistachios are filled with fibre, healthy fats, B vitamins, copper and potassium! This pesto isn’t just a pretty face! I’ve listed the handful of fresh ingredients that you will need below as well as any possible substitutions and ingredient notes. The ingredient quantities are in the recipe card at the bottom of this post.
- raw pistachios – you will need unsalted, shelled pistachios for this recipe. You can swap pistachios for pine nuts to make a more classic pesto or other nuts like almonds, pecans or walnuts. To make a nut-free version, swap the pistachio nuts for sunflower seeds or pepitas or a mixture of both.
- fresh herbs – I’ve used a combination of fresh basil leaves and fresh flat-leaf parsley for this recipe. The great thing about pesto is how versatile it is – you can even use kale, baby spinach rocket or cilantro! Or could make a traditional basil pesto and use all basil.
- fresh garlic cloves – to make a low FODMAP version of this recipe you can leave out the garlic clove or swap the olive oil for a garlic infused olive oil, which still gives the garlic flavour without the fodmaps.
- lemon zest – it wouldn’t be a lemony pesto without lemon. I’ve used the zest of one lemon, which is about 2 teaspoons.
- extra virgin olive oil – flaxseed oil would also work well in this recipe.
- sea salt flakes – adding a good pinch of salt makes this pesto taste even better.
Optional Extras
Feel free to add a little parmesan cheese for a cheesy version of this pistachio pesto. Or nutritional yeast for a cheesy vegan pesto. Or for a spicy version add a some red pepper flakes.
How to Make Lemony Pistachio Pesto
Homemade pesto is really so easy to make! Simply add all of the ingredients into the bowl of a food processor or jug of a blender and blend until the pesto reaches your desired texture. You can make the pesto a little more coarse or really smooth, it’s totally up to you! If you want a thinner pesto that can be used as a salad dressing, you can add a squeeze of lemon juice or a little extra olive oil.
Storage
Transfer the pistachio pesto into a glass jar or glass airtight container. I like to top the pesto with a thin layer of olive oil to prevent the top from browning. Store with the lid on, in the fridge for up to one week. To freeze, spoon the pesto into an ice cube trays and freeze. Once frozen, pop the cubes out into a freezer bag and freeze for up to 6 months.
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Serving Suggestions
There are so many ways to use this pesto recipe. Here are some of my favourites:
- serve alongside cut up vegetables and use as a dip
- drizzle over the top of your favourite soup (it would go beautifully with this Roasted Pumpkin and Tomato Soup)
- use to top Butternut Squash Pasta or toss through your favorite pasta
- drizzle over pizza once it comes out of the oven
- dollop onto chicken
What to serve with Lemony Pistachio Pesto
Easy Lemony Pistachio Pesto
Equipment
- Food Processor
- Glass jar or glass airtight container
- Spatula
Ingredients
- 1 cup shelled unsalted pistachios
- 1 small bunch fresh flat leaf parsley
- 1 small bunch fresh basil
- 1 clove garlic, peeled
- ½ cup extra virgin olive oil
- 1 lemon, zested
Instructions
- Add all the ingredients to a food processor.
- Pulse until you reach your desired texture, whether that is smooth or a little bit coarser.
- Transfer to a glass jar or container, fix the lid firmly on and refrigerate for up to one week.
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