Name: 5 Minute Pistachio Pesto {vegan + whole30}
Prep time: 5 min
Total time: 5 min
Ingredients: 1 large box of basil – about 3 ounces or 1 1/2 cups; 1/3 cup pistachios; 1 teaspoon lemon juice; 1 large clove of garlic; 1/4 teaspoon sea salt; cracked black pepper; 1/3 – 1/2 cup olive oil

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A super healthy and delicious pesto – this 5 minute pistachio pesto is made with fresh basil and pistachios. A flavorful and versatile sauce to go with breakfast, lunch, or dinner! Gluten free, paleo, whole30 compliant, and vegan.

Side view of a white bowl of pistachio basil pesto topped with fresh basil and pistachios on a white background

If you know me, you know that I am OBSESSED with sauces & dressings of every kind.

I like to think of them as kitchen magic. You can make the simplest salad, roasted vegetables, or protein, add a bomb sauce, and your meal is instantly elevated to a whole new level.

A favorite boss move of mine is to make a few flavorful sauces over the weekend during meal prep and tuck them into the refrigerator to add to meals throughout the week. It’s means that no matter how simple your dinner is, it will not be boring.

Because sometimes simple really is best. Especially in the summer when the more free time you have to enjoy some warm sun on your shoulders the better.

And this green pistachio basil pesto is the perfect example of a super flavorful, bold sauce that goes with just about anything – bringing your breakfast, lunch, or dinner to rockstar status with just a few healthy ingredients.

Freeing up more sun-on-the-shoulders-time since 2019 😉

Super close up of a white bowl of pistachio basil pesto topped with fresh basil and pistachios

IMHO pesto of all kinds (I do not discriminate when it comes to pesto) is one of THE best ways to celebrate summer herbs, produce, and the joys of assembling quick flavorful dinners without a ton of fuss.

(and if you just so happen to be catching this blog post and it is no longer summer, I also think that pesto is one of the best ways to PRETEND like it is. So.. win/win?)

This pistachio pesto is:

Herbaceous
Nutty
Aromatic
Garlicky
Zesty
Flavorful
Quick & easy
Versatile

Pistachio pesto ingredients

This pesto recipe more or less follows the same rules of most pesto.

Fresh herbs + nuts + garlic + olive oil + salt = pesto paradise

Once you understand this equation you can make pesto in so many different combinations that you won’t even know where to start. But here are the specific ingredients we’ll be using for this recipe:

Fresh basil
Pistachios
Garlic
Olive oil
Lemon juice
Salt + pepper

Many traditional basil pesto recipes call for parmesan cheese, but I left it out of this recipe.

No cheese means this pesto is vegan, paleo, and Whole30 compliant! YES!

Plus the pistachios add such a nice complex + sweet flavor to the pesto that I really don’t think you’ll miss the cheese AT ALL 💯

Making this pesto made me realize how under used pistachios are in my kitchen! They have such a unique sweet and nutty flavor – I’m inspired to find some more uses for them! This pistachio crusted whole roasted cauliflower from Snixy Kitchen is high on the list, as is this burrata pistachio white pizza. Might even take it next level and make that pizza from the Almond Eater but sub this pistachio basil pesto in for the sauce.

How to make 5 minute pistachio pesto

In case you didn’t see them hanging out on the playground together – pesto and your food processor are BEST friends.

Besides making pesto the traditional way with a mortar and pestle (hello strong forearms!) – I have found the food processor to be the best tool for the job. It pulses everything together *just so* – bringing the flavors together nicely while also maintaining some texture and integrity of the nuts and herbs.

If all you have is a high speed blender like a vitamix, you can totally use that as well! The only difference is that with a blender, the texture of the pesto will be on the smoother side.

Overhead view of a white bowl of pistachio basil pesto topped with fresh basil and pistachios on a white background next to scattered basil leaves and a bundle of uncooked spaghetti

Close up of a white bowl of pistachio basil pesto topped with fresh basil and pistachios

What goes with basil pistachio pesto?

I originally made this pesto recipe with some gluten free pasta and these garlic basil shrimp that I shared a little while ago on the blog. It was such a good combination of flavors, but there are honestly so many ways you could enjoy this pistachio pesto!

That’s the beauty of not only this pesto, but really ALL pestos.

They can easily be paired with everything from pasta to a clean protein to some roasted vegetables. They’re like the agreeable friend you know you could invite to any party and everyone would fall in love with them.

If you’re looking for some inspiration, here’s a few ideas to get you started.

This pistachio pesto would be delicious:

Tossed into warm pasta
With a mediterranean style cold pasta salad
Layered in a rustic caprese style salad
As a base for your favorite pizza
Under some pan fried salmon or prawns
With roasted vegetables like sweet potatoes, or carrots
On toast topped with a fried egg
Folded into some scrambled eggs

A few notes on this pesto recipe

I love basil as the primary herb in this recipe, but if you want to make this pesto without basil – parsley, spinach, dill, and kale would all be delicious options. You could also mix and match some of your favorite greens and herbs to make your own personal pesto blend!
This pesto will keep for up to 5 or 6 days in a covered jar or container in the refrigerator. To keep it looking nice and green, pour a little layer of olive oil over the top before storing. This keeps the air out of the pesto and prevents it from oxidizing and turning brown.
If you want to add cheese for a little bit of extra salty umami character, 1/4 cup of parmesan or pecorino cheese would both be delicious.