Pistachio Pesto Recipe (Dairy-Free!)
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This pistachio pesto is rich, intense, and has more flavor than you might know what to do with. All while using no dairy. Toasted pistachios and fresh basil are blended with parsley, garlic, and lemon for a rich, balanced pesto that’s perfect for pasta, roasted veggies, or sandwiches. It’s a quick, wholesome sauce that elevates anything it touches, and it comes together in under 10 minutes.
A rich, indulgent pistachio pesto made with fresh basil, lemon, garlic, and olive oil. No cheese, just pure delicious flavor. Perfect for pasta, veggies, or as a spread.
What You’ll Love About This Homemade Pesto Recipe
- It’s super easy to make in minutes.
- It adds crazy flavor to anything you use it on. Think sandwiches, pasta, grain salads, and more.
- It’s dairy-free pesto.
- It’s freezer-friendly pesto!
What Is Pistachio Pesto?
In regular, traditional basil pesto, pine nuts are the nuts most often used. But you can play around with the flavors by changing the nuts you use, or even the fresh herbs you use, like in this delicious cilantro pesto recipe.
Pistachio pesto is often made in Sicily. But here again, the traditional variety uses plenty of Parmesan cheese. Since I avoid dairy these days, I came up with a substitute that definitely did this recipe justice. This is hands-down the best pesto I’ve ever made. Everyone who has tried it here in Spain has raved about it.
How To Use Pistachio Pesto
- Toss with pasta, gnocchi, or zoodles.
- Spread on sandwiches, wraps, or flatbreads.
- Swirl into hummus or salad dressing.
- Spoon over grilled chicken, fish, or roasted veggies. finish.
Ingredients You’ll Need For Making Pistachio Pesto
- shelled pistachios – unsalted
- fresh basil leaves – packed
- flat-leaf parsley
- fresh garlic cloves
- nutritional yeast
- juice of 1 lemon
- crushed red pepper flakes
- salt – add to taste
- ground black pepper
- smoked paprika
- coconut aminos
- extra-virgin olive oil
- cold water – for consistency
How to Make Pistachio Pesto
Step 1 – Blend The Ingredients
Add all the ingredients to a food processor or blender. Blend until smooth.
Step 2 – Adjust Consistency
Add water as needed (1-2 tbsp. at a time) to get the consistency you like best.
Step 5 – Store
Transfer to a jar, cover with olive oil layer, refrigerate up to 5–6 days or freeze up to 3 months.
Tips for the Best Pistachio Pesto
- Always store with a thin layer of olive oil on top to prevent oxidation.
Make-Ahead, Storage & Freezing
- Refrigerate: Up to 6 days in an airtight jar.
- Freeze: Spoon into ice cube trays or small jars, freeze up to 3 months.
- Thaw: Overnight in fridge or stir into hot pasta to warm through.
FAQs
Can I make this pesto without nutritional yeast?
Yes. Just add a small pinch of salt and extra lemon juice for balance. The flavor will be different, though. If you can have dairy, use grated Parmesan cheese instead.
What can I use instead of coconut aminos?
I added this for a bit of umami. You can use soy sauce or a splash of balsamic vinegar instead.
Can I freeze pistachio pesto?
Yes. Portion into small jars or ice cube trays. Thaw and stir before serving.
Is this pesto vegan and gluten-free?
Yes! It’s naturally both. But you still may need to purchase some items labeled as such if it’s critical for you.
This dairy-free pistachio pesto delivers both incredible flavor and great texture using simple, real ingredients. It’s fast, freezer-friendly, versatile, and a must-make for healthy weeknight cooking.
More Homemade Sauce Recipes
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Pistachio Pesto Recipe (Dairy-Free!)
Equipment
- 1 Food processor (or blender)
Ingredients
- 1 cup shelled pistachios (unsalted and toasted)
- 2 cups fresh basil leaves (packed)
- ½ cup fresh parsley
- 3 large garlic cloves
- ¼ cup nutritional yeast
- 1 medium lemon (juice only)
- ½ tsp. crushed red pepper flakes
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ¼ tsp. smoked paprika
- 1 tbsp. coconut aminos
- ½ cup extra virgin olive oil
- water (as needed for consistency)
Instructions
- Add all the ingredients to a food processor or blender. Blend until smooth.
- Add water as needed (1-2 tbsp. at a time) to get the consistency you like best.
- Transfer to jar, cover with olive oil layer, refrigerate up to 5–6 days or freeze up to 3 months.
Notes
Nutrition
