Healthy Pistachio Pesto Recipe & How To Use It

Basil pesto is delicious, but if you keep eating it all the time, you know it’s time for a change. This healthy pistachio pesto recipe is the thing you need to switch things up. And all it takes to make it is 10 minutes. The calories are also low, if you keep the serving small, which is easy since it’s so flavourful. All you need is a tablespoon or two, and it will complement any pasta shape, many sandwich fillings, chicken, meats, and picky dinners.

What is pistachio pesto made of?

Pistachio pesto is a unique and flavorful spin on traditional pesto. It typically includes shelled pistachios, fresh basil, garlic, Parmesan cheese, and olive oil. Some versions might also include lemon zest and juice for added freshness.

How to make pistachio pesto?

Making pistachio pesto is quite straightforward. Start by placing shelled pistachios, fresh basil, garlic, Parmesan cheese, and optional lemon zest and juice into a food processor. Blend until well combined but still slightly chunky. Then, with the processor running, slowly drizzle in olive oil until the mixture becomes creamy. Season with salt and pepper to taste.

PS: In our recipe, you’ll see we chuck everything in together and it works beautifully. So a regular blender will do too!

How long does pistachio pesto last in the fridge?

Pistachio pesto can last up to a week in the fridge when stored properly. Ensure it’s covered tightly or stored in an airtight container. For longer storage, it can be frozen for up to six months.

We personally don’t like freezing pesto, but you can try it.

How to use pistachio pesto?

Pistachio pesto is incredibly versatile and can be used in numerous ways. It can be tossed with pasta, spread on sandwiches, served over grilled chicken or fish, drizzled over roasted vegetables, or used as a base for pizza. It adds a vibrant, nutty flavor that can elevate a wide variety of dishes.

10 Pistachio Pesto Recipe Ideas With Pasta:

Pasta and pistachio pesto make a perfect pair. The slightly salty and sweet, nutty flavor of pistachio pesto effortlessly clings to pasta, transforming it into an indulgent dish that’s deceptively simple. Here are 10 ways to combine the creamy richness of pistachio pesto with the comforting familiarity of pasta:

Couscous with Pistachio Pesto and Prawns
Fusilli with Pistachio Pesto, Bacon and Roasted Cherry Tomatoes
Casarecce with Pistachio Pesto and Blue Cheese
Penne with Pistachio Pesto, Broccoli or Cauliflower, and Parmesan
Farfalle with Pistachio Pesto, Sun Dried Tomatoes, and Cottage Cheese
Linguine with Clams Sautéed in EVOO and Garlic, and Pistachio Pesto with Pecorino
Paccheri with Pistachio Pesto, Chickpeas, and Lemon Zest
Rigatoni with Pistachio Pesto, Grilled Courgettes, and Burrata
Lasagne with Pistachio Pesto, Aubergine & Beef Ragu, and Parmesan
Ricotta Ravioli and Salmon, with Pistachio Pesto, and Ground Pistachios

Pistachio Pesto Recipe Ideas With Chicken:

Adding pistachio pesto to chicken opens up a new world of flavors. The pesto acts as a rich and nutty sauce, complementing the succulent, lean chicken. Here are 10 recipe ideas where pistachio pesto and chicken come together to create a culinary delight:

Pistachio Pesto Chicken Pasta
Grilled Chicken with Pistachio Pesto
Pistachio Pesto Chicken Pizza
Pistachio Pesto Stuffed Chicken Breast
Baked Chicken Thighs with Pistachio Pesto
Pistachio Pesto Chicken Salad
Pistachio Pesto Chicken Skewers
Pistachio Pesto Chicken Sandwich
Pan-seared Chicken with Pistachio Pesto
Pistachio Pesto Chicken and Vegetable Stir-Fry

Other Pistachio Pesto Recipes From Italy:

Italy’s diverse culinary scene offers plenty of ways to enjoy pistachio pesto beyond traditional uses. Here, we explore other delectable Italian recipes where pistachio pesto shines, bringing its unique flavor to a range of delightful dishes.

Puff Pastry Tart with Ricotta and Pistachio Pesto
Vol au Vent Stuffed with Pistachio Pesto and Sun Dried Tomatoes
Meatloaf Stuffed with Pistachio Pesto, Provolone Cheese, and Bacon
Swordfish Rolls with Pistachio Pesto Filling and Ground Pistachio Breading
Baked Swordfish with Pistachio Pesto, Cherry Tomatoes, and Potatoes
Bruschetta with Pistachio Pesto
Fresh Tuna Steak with Pistachio Pesto and Roasted Mixed Peppers
Grilled Meatballs on a Bed of Pistachio Pesto and a Side Salad
Potato Salad with Pistachio Pesto, Tuna, and Boiled Eggs
Your Favourite Cut of Meat Served on a Bed of Pistachio Pesto, with a Side of Grilled Vegetables

Easy & Healthy Pistachio Pesto Recipe

Now that you have plenty of ideas for using your pistachio pesto, it’s time to make it!

Below you’ll find the very few steps to prepare this 10 minute pistachio pesto of dreams.

Healthy Italian Pistachio Pesto Recipe

A 10 minute, delicious and clean pistachio pesto recipe. Add it on pasta, spread it on bread, use it as a dip, stuff your chicken with it. It's that versatile!

Course Side Dish

Cuisine Italian

Keyword pistachio pesto

Prep Time 10

Cook Time 0

Total Time 10

Servings 8 teaspoons

Calories 100kcal

Author Alessia

Cost €7

Equipment

1 blender or food processor
1 tablespoon
1 knife

Ingredients

100 gr shelled pistachios
20 gr parmesan cheese I am using pre-grated.
2 tbsp Belmorso Extra Virgin Olive Oil
1/2 hanful fresh basil leaves
1 pinch of pepper
2 tbsp water
1/2 clove garlic

Instructions

Add your shelled pistachios to a blender and blitz until creamy.
If your blender is not that powerful, you can add a tablespoon of water to help it.
Once you achieve your desired consistency, add the rest of the ingredients all together and blend.
For those who are using a powerful food processor (be aware that it will create a very creamy pesto), you can add all the ingredients together in one step.
Once you achieve your desired consistency, do a taste test, and see how you like it. This recipe is very subjective. You might want to add the other half a clove garlic, or more basil leaves, even more pistachios.
PS: If you do add those, depending on the creaminess of your pesto at this stage and your blender, you might need to add one or two tablespoons more EVOO.
You can make your pistachio pesto creamier by adding more water or EVOO. I wouldn't add more than one tablespoon water and one EVOO, so a total of 3 for each. That should not affect the calories by too much, since you are increasing the portions.

Notes

If you are wondering why we are adding water, these are the reasons:

1- to dilute and help the ingredients blend, and

2- to reduce the amount of EVOO needed, which results in a lower calories pesto that's still rich and tasty. If calories are not a concern, you can replace the water with EVOO.

How We Are Serving Our Healthy Pistachio Pesto

Today, I am using our pistachio pesto in 2 ways:

1. I am adding it to fresh boiled gnocchi, and mixing it in with some veggies in the fridge. Broccoli taste delicious, but so do zucchini. For today, I am opting for a very Sicilian pairing, aubergines. I stir fried these in this Stuffed Baked Paccheri Recipe we made 2 days ago, and stored the rest in the fridge. I’ve finished off this nice and healthy quick lunch with a sprinkling of parmesan cheese.

2. The second lunch I am preparing with my pistachio pesto is also a simple and healthy one. I am spreading some butter on my gluten free roll, adding my stir fried aubergines, drizzling some EVOO, topping with pesto dollops, and some scales of parmesan cheese. I will enjoy this as an open sandwich.