This Pistachio Herb Pesto has so much flavor, it’s sure to become a summer staple! I love pestos for adding flavor and a special twist to so many things– salads, veggies, and of course, pastas. We also love it blended into hummus and as a spread on wraps and sandwiches.
Disclaimer: I was sent free product from Capizzano Olive Oils, which I use in this recipe. However, this post is not sponsored. My use of their product and it’s endorsement in this post is on my own because I genuinely love the product.
This is the week of all things pesto. I have a very special recipe I will be posting later this week that features this beautiful Pistachio Herb Pesto.
I’ve been making pesto with pistachios for years, but this time I decided to take it up a notch. Instead of just using basil, I threw in some Italian parsley and some tarragon.
Adding the extra herbs boosts the flavor of this pesto. I’ve been trying to match the super-basil flavor the a pesto I had in Spain years ago, and I’ve never quite been happy until I tried this combination.
Another trick I recently tried that worked magically– I received a box of beautiful artisan olive oils and vinegars from Capizzano Olive Oils and Vinegars, and I used their Basil Olive Oil in my last batch of pesto. It was such a simple trick to make a really special batch of pesto. I am hooked on these olive oils– they are worth the price for finishing oils or recipes that really rely on the flavor of a good oil, like pesto.
If you’ve never used tarragon, you’re missing out. It wasn’t something I typically thought of using until last summer when I made this spectacular Blackened Salmon Nicoise with Mango Tarragon Dressing. I wanted to brighten up a traditional-ish niçoise with a mango dressing, but also tie in French flavor– this salad paired with that dressing is really something special. If you have a special lunch or dinner planned this summer, add that to your menu! It’s actually a great meal prep option as well. If you prepare the boiled eggs, and preboil some baby potatoes, this dinner will come together pretty quickly. I wrote the recipe so the veggies and salmon could be baked together on 1 tray. There are quite a few ingredients, meaning you could have variations of this salad all week with a little planning.
Back to this incredible pistachio pesto. If you follow me on Instagram and Facebook, you might have noticed my new series– “everyday eats”– things I actually make for myself during busy weekdays. These are meals using ingredients I typically have on hand and can easily be pulled together in 10 minutes.
This beautiful and easy vegetarian meal was made special by using a pesto vinaigrette. It’s such a simple, super flavorful way to dress up a salad– I just mix pesto with some lemon juice and red wine vinegar. If there’s a salad-skeptic in your family, try this simple dressing — you might just have a salad convert!
Tips for Pistachio Herb Pesto
- You can make this Pistachio Herb Pesto with all basil, or experiment with other herbs. I buy organic basil plants in the summer because I make pesto regularly, so this really helps with the cost of fresh herbs!
- For the Family: I’ve found that pesto is much more palatable for little eaters without the garlic. I have been leaving it out of my batches of pesto so Xander will eat it, and then I just add a little minced garlic to the top of mine. I don’t mind giving him this accommodation!
Pistachio Herb Pesto
- 3 cups fresh basil loosely packed
- 1/2 cup fresh Italian Parsley stems removed
- 2 tablespoon fresh tarragon stems removed
- 2 1/2 tablespoon lemon juice
- 2 tablespoon olive oil
- 2 tablespoon water
- 1/3 cup parmesan cheese
- 1/4 cup pistachios
- 1-2 cloves garlic minced
- sea salt & fresh ground black pepper, to taste
- Wash the basil, parsley and tarragon, and remove the leaves from the stems.
- Add herbs, nuts, garlic and parmesan to a blender or food processor bowl, and process until the leaves are broken up. If using a standard blender, push the leaves down several times and start again.
- Once the leaves and nuts are broken up, add lemon juice, olive oil, and water. Blend until the herbs and liquids become a paste.
- Start by adding a pinch of sea salt and a few turns of black pepper. Once it's blended, taste, and adjust seasonings to taste.
- Use as a dip, spread, or topping for a variety of foods.
Other Similar Recipes:
- Instant Kale Pesto, by Paleo Gluten Free
- Creamy Avocado Basil Pesto, by Ambitious Kitchen
- Super Green Watercress Pesto, by Vitamin Sunshine
- Lightened up Basil Walnut Pesto, by Vitamin Sunshine
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