Pistachio Pesto Sauce and Pasta

The greenest pesto you’ll ever make with FIVE different green ingredients. If you love pistachio, try this out!
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Pistachio Pesto Sauce and Pasta

The greenest pesto you’ll ever make with FIVE different green ingredients. If you love pistachio, try this out!

There are 5 types of green ingredients that go in to this pesto. We have basil of course, spinach, cilantro, pistachios and mint. Cilantro and mint is heavily used in North African cuisine so this is kind of a fusion with Italian food.

Pistachios are also an essential ingredient in Arab cuisine, specifically in our desserts and the distinct color, taste, and smell of them elevate this pesto to greatness. It’s also a great way to sneak in some veggies by adding spinach without tasting it at all!

If you need a quick lunch or dinner, this is ideal because all you need to do is throw all the ingredients in a food processor and the pesto is ready. It can be made ahead of time and stored in the fridge to make a pasta dish later in the week. It can even be used to roast veggies in or marinate a chicken with. The possibilities are endless. I love making some breaded chicken to pair with it or adding the pesto to some heavy cream and chicken sausage!

You can also toast the pistachios to take the flavor to another level and even add lemon zest.

Pistachio Pesto Sauce and Pasta

The greenest pesto you’ll ever make with FIVE different green ingredients. If you love pistachio, try this out!

The greenest pesto you’ll ever make with FIVE different green ingredients. If you love pistachio, try this out!

Ingredients

  • 1/3 cup raw pistachios
  • 2 cups fresh basil
  • 1 cup spinach
  • 1/4 cup cilantro
  • 2-3 mint leaves
  • 3 teaspoons garlic, minced
  • juice of 1/2 lime
  • juice of 1/2 small lemon
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1 cup olive oil
  • 1/2 cup parmesan, freshly grated

Instructions

  1. To a food processor, add all the ingredients and pulse until a smooth pesto is formed. There should be no chunks of garlic or nuts as well as whole leaves of herbs.
  2. Transfer the pesto to a jar and store in the refrigerator. To prevent it from going bad, cover the top with olive oil if not using immediately or freeze.

WHAT DO YOU THINK OF THIS RECIPE?

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I loved this! Me and my sister made it and it was so good.

Yay! Glad you loved it and thanks for sharing 🙂

Made this recipe and it turned out delicious. Thank you!

saw this recipe from tiktok and have to try now!

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