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Pistachio Pesto

Pistachio Pesto

Use this with Holiday Green Beans and Pistachio Pesto or on any pasta.


  • 1 1/2 cups roasted, unsalted pistachio kernels (6.5 ounces)
  • 1/2 cup grapeseed (or olive) oil
  • 1/2 cup roughly chopped fresh basil
  • 1 tablespoon chopped garlic
  • 1/4 cup warm water
  • 1/2 cup grated Parmesan or Romano cheese
  • 1 teaspoon smoked salt
  • 1/2 teaspoon ground black pepper

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  1. In the bowl of a food processor, chop the pistachios.
  2. Add the oil, basil, garlic and pulse until mixture is somewhat smooth but slightly chunky.
  3. Transfer to a small mixing bowl.
  4. Add cheese, salt, pepper and transfer to covered container.
  5. Refrigerate.

Yield: 2 cups or 32 tablespoons

Nutrition Analysis for 1 tablespoon Pistachio Pesto Calories 70, Calories from Fat 60, Total Fat 7 g, Sat Fat 1 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 90 mg, Total Carbohydrate 2 g, Fiber 1 g, Sugar 0 g, Protein 2 g, Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 2%

by Cheryl Forberg

Recipe and photo credit (used with permission): American Pistachio Growers