fbpx Print
basil and pistacho pesto

Basil and Pistachio Pesto

  • Author: Zaza
  • Prep Time: 15
  • Total Time: 15
  • Yield: 2 cups 1x
  • Category: Pizza Toppings
  • Method: Blending
  • Cuisine: Italian


This basil and pistachio pesto recipe substitutes pistachios for pine nuts. It also leaves out the cheese to make it a delicious, affordable and even vegan pesto recipe!



1 1/2 cups packed fresh basil leaves

1/3 cup extra virgin olive oil

1/2 cup roasted, unsalted or raw pistachios

2 cloves of garlic

1/2 tsp kosher salt


Place all the ingredients in a food processor and blend until the consistency resembles a paste.

Taste and adjust for seasoning.


If the mixture looks dry, add a bit more olive oil.

Store in an air-tight container in the fridge for up to a week, or in the freezer for up to three months.

Keywords: pesto, basil, basil pesto, pistacho, basil and pistachio pesto, pizza toppings, vegan pesto, vegan