Pistachio Pesto

This deliciously moreish pesto is perfect for pasta, salads or as a dipping sauce. It’s also vegan, and can be made in just a few minutes.


  • 1/2 cup (60g) shelled pistachios
  • 1 clove garlic, peeled
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) water
  • 1/2 lemon, juiced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Place the pistachios, garlic, olive oil, water, lemon juice, salt and pepper in a food processor or blender, and blend until smooth.
  2. Taste and adjust seasoning as necessary.
  3. Transfer to a jar or container, and store in the fridge for up to 1 week.

Works Well With…

Pistachio pesto is delicious with pasta, on pizzas, in salads or as a dipping sauce. Try it with roasted vegetables, on grilled fish or chicken, or stirred through some plain rice or quinoa.

Common Mistakes:

If your pesto is too thick, add a little more water or olive oil until it reaches the desired consistency. If it’s too thin, add a little more pistachios. If it’s too salty, add a little more lemon juice. If it’s too acidic, add a little more salt.

Nutritional Information:

Pistachios are a good source of healthy fats, protein, fibre, vitamins and minerals. This pesto is also high in healthy monounsaturated fats and antioxidants.



Leave a Comment

Your email address will not be published. Required fields are marked *