Pistachio Lemon Pesto
This Pistachio Lemon Pesto is vibrant, delicious, and dairy free. Add it to steak, chicken, fish, pasta, or roasted veggies for a spectacular dish!
A few weeks ago I shared a recipe for Pistachio Herb Crusted Salmon and it left me inspired to use those flavors for a pesto. OH MY. I am so happy I did. This Pistachio Lemon Pesto belongs on all the things.
Basil. Pistachios. Lemon. Garlic. Salt. Olive oil. You’re going to love it.
Even without the parmesan and pine nuts you find in classic pesto, this Pistachio Lemon Pesto tastes very much like a pesto. It’s just amped up a notch and it has so much vibrant lemon.
Why pistachios? Pine nuts have a much milder flavor. These pistachios stand out and add more depth to create a rich sauce.
Lemon. I adore lemon. (Not as much as my daughter who insists on licking a wedge whenever one is delivered with our water in a restaurant. She always regrets it but conveniently forgets that and insists on trying again each visit.) There’s enough lemon in this pesto so you can taste it and appreciate that yummy tartness.
Do you typically buy your pesto pre-made? Trust me, once you do it yourself you won’t go back. It’s so simple to toss everything in the blender. You’ll feel like a kitchen pro when you serve this up.
You won’t believe this Pistachio Lemon Pesto is Whole30 compliant, dairy free, gluten free, and vegan. Everyone can enjoy it without compromising their healthy lifestyle. Add to chicken, steak, fish, potatoes, roasted veggies, or pasta and you’ll have some very happy diners.
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Lemon juice
- Olive oil
Can you add parmesan cheese?
Absolutely. Traditional pesto includes parmesan and I’ve omitted in this recipe to keep things dairy free. You can add a tablespoon of grated parmesan if you like.
How to store pesto
Store any extra pesto in an airtight container in the refrigerator for up to a week.
To freeze pesto for future recipes, pour into an ice cube tray. Freeze for at least 30 minutes. Pop out the pesto cubes and store in a freezer Ziploc bag or airtight container in freezer.
How to serve this pesto
Pesto and pasta are obviously a perfect pairing but I also love this pesto on grilled chicken, fish, and steak. It’s also incredible over roasted vegetables or slathered on a sandwich.
Pistachio Lemon Pesto
- 3 cups packed fresh basil
- 1/4 cup shelled pistachios
- 3 tbsp lemon juice
- 1 clove garlic, or 1/2 tsp minced garlic
- 1/2 tsp salt
- 1/3 cup olive oil, extra virgin
- Add basil, pistachios, lemon juice, garlic, and salt to a food processor or high powered blender.
- Turn on the blender and slowly pour in your olive oil. Blend until pistachios are no longer chunky and sauce is smooth. For a thick pesto 1/3 cup of olive oil is perfect. You can use up to 1/2 cup if you prefer a thinner consistency.