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A bowl filled with pistachio pesto topped with lemon slices and pistachios.
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5 from 1 vote

Pistachio Herb Pesto

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Servings: 6 people
Calories: 99kcal


  • 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.


Calories: 99kcal | Carbohydrates: 3g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 94mg | Potassium: 192mg | Fiber: 1g | Vitamin A: 1215IU | Vitamin C: 12.9mg | Calcium: 126mg | Iron: 1.7mg