Pistachio pesto with spinach and parsley in a glass jar, topped with whole pistachios and fresh basil leaves, styled outdoors with garden herbs in the background.

This Pistachio Pesto is a fresh green herb sauce made with toasted pistachios, spinach, parsley, Parmesan, olive oil, and lemon juice. Vibrant, nutty, and beautifully balanced, it delivers rich flavour with a smooth, silky texture that works perfectly with pasta, crostini, or roasted vegetables.

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Hey, folks — if you’re looking for a pesto that feels a little different from the usual basil version, this one is worth trying. Pistachios bring buttery depth, while spinach and parsley keep everything bright and fresh. So, let’s dive into this Pistachio Pesto.

Why You’ll Love This Green Pistachio Pesto with Spinach and Parsley

Rich and nutty. Pistachios add a subtle sweetness and creamy texture that feels luxurious.
Fresh and vibrant. Spinach and parsley create a bright green sauce with clean herbal flavour.
Perfectly balanced. Lemon juice lifts the richness and keeps the pesto lively.
Classic foundation. Parmesan and olive oil provide traditional savoury depth.
Versatile. Perfect for pasta, crostini, grilled chicken, or roasted vegetables.

Unlike traditional Sicilian pistachio pesto, which typically relies on basil and a more concentrated pistachio base, this version blends pistachios with spinach and parsley for a greener, lighter profile. The result is fresh and vibrant while still retaining that signature nutty richness.

Flavour and Texture Profile

This Pistachio Pesto is smooth and creamy with gentle herbal freshness. The pistachios create a buttery base, while spinach softens the flavour and parsley adds brightness. Lemon juice enhances the overall freshness, and Parmesan contributes a savoury finish.

Compared to traditional Sicilian versions, which can be denser and more intensely nut-forward, this variation feels lighter and greener while still offering satisfying richness.

Ingredients You’ll Need for This Pistachio Pesto

To make this Pistachio Pesto, you’ll need a handful of fresh ingredients that work together to create its vibrant green colour and rich, nutty flavour.

Shelled pistachios. The star ingredient, providing buttery richness and subtle sweetness. Toasting them enhances their aroma and depth.
Fresh spinach. Adds volume and a bright green colour while keeping the pesto mild and balanced.
Fresh parsley. Contributes freshness and herbal lift, preventing the flavour from becoming too heavy.
Garlic. Brings savoury depth and classic pesto character.
Parmesan cheese. Adds saltiness and umami, giving the pesto structure and complexity.
Extra virgin olive oil. Creates a smooth, emulsified texture and ties all the flavours together.
Fresh lemon juice. Brightens the sauce and balances the richness of the pistachios and cheese.
Salt and freshly ground black pepper. Adjust to taste, especially if using unsalted pistachios.

How to Make Pistachio Pesto

Place the spinach, parsley, pistachios, garlic, lemon juice, and pepper in a food processor or blender. Pulse until everything is finely chopped. Taste and add salt if needed, especially if using unsalted pistachios.

With the processor running, slowly drizzle in the olive oil until fully incorporated. Stop to scrape down the sides as needed, then continue blending until the pesto reaches your desired consistency.

Add the Parmesan and pulse briefly until combined. For a lighter version, you may substitute up to 1/2 cup (120 ml) water for part or all of the olive oil, blending until smooth.

Transfer the pesto to an airtight container and refrigerate for up to 4 days. For best freshness, pour a thin layer of olive oil over the surface before sealing.

Possible Additions and Variations

Add fresh basil. For a flavour closer to traditional Italian pesto.
Increase pistachios. For a richer, more nut-forward sauce.
Add chilli flakes. For subtle heat.
Use lemon zest. To intensify brightness.
Make it dairy-free. Substitute Parmesan with nutritional yeast.

How to Use Pistachio Pesto

Toss with warm pasta or gnocchi.
Spread over toasted bread or crostini.
Spoon onto grilled chicken or fish.
Stir into risotto for added depth.
Drizzle over roasted vegetables or potatoes.

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I’d love for you to try this Green Pistachio Pesto with Spinach and Parsley. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!