Pistachio Basil Pesto with Garlic and Red Pepper Flakes
A vibrant twist on traditional pesto that swaps pine nuts for buttery pistachios, creating a rich and nutty sauce with subtle sweetness. Fresh basil combines with parmesan, garlic, and a hint of red pepper heat for complexity. Perfect for tossing with pasta, spreading on sandwiches, or drizzling over grilled vegetables. The pistachios add a unique flavor profile and beautiful green color that makes this pesto stand out from the classic version.
Ingredients
- 4 cups fresh basil leaves
- ½ cup roasted shelled pistachios
- ½ cup grated or shredded parmesan cheese
- 3 cloves garlic
- ⅛ teaspoon crushed red pepper flakes
- 1 tablespoon lemon juice
- ½ cup or more olive oil
- salt
- pepper
Instructions
- 1
Combine basil leaves, pistachios, parmesan cheese, garlic, and red pepper flakes in a blender or food processor
- 2
Blend or pulse until you have a rough chop
- 3
Gradually add olive oil and continue blending until a smooth paste forms
- 4
Transfer to a bowl and stir in lemon juice
- 5
Season with salt and pepper to taste
- 6
Serve immediately or store covered
Tips
Use high-quality extra virgin olive oil for the best flavor and smoothness.
Toast the pistachios lightly before using to intensify their nutty flavor.
Add olive oil gradually while processing to control the final consistency.
Good to Know
Refrigerate covered up to 1 week or freeze up to 3 months
Can be made up to 1 week ahead and refrigerated
Room temperature or slightly chilled
Common Mistakes
Add oil gradually to avoid over-processing into a greasy mixture
Don't over-blend or the pesto will become too smooth and lose texture
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without a food processor?
Yes, use a mortar and pestle for traditional texture, or finely chop everything by hand and mix with oil gradually.
What if my pesto is too thick?
Add more olive oil one tablespoon at a time until you reach desired consistency.
How long does homemade pesto keep?
Refrigerate up to 1 week with a thin layer of olive oil on top, or freeze up to 3 months in ice cube trays.