Cilantro & basil pistachio pesto is a bright & vibrant sauce, full of the flavors of summer.
Toss it with hot pasta, gnocchi, or rice. Or use it as a sandwich spread!
No matter the time of year, it always feels like summer when pesto is on the menu.
With the herbaceous scent of fresh basil, lemon, and garlic, it’s filled to the brim with garden goodness.
It’s also a terrific way to sneak in dark leafy greens outside of the usual kale and collards.
The word “pesto” comes from “pestare,” meaning “to crush.”
Pesto can be made by crushing the ingredients in a mortar & pestle. But I prefer the convenience of the food processor.
When making pesto, I like to include a healthy amount of cilantro in addition to basil. It plays so nicely with the other components.
Pine nuts are the classic go-to in pesto. But I like to vary things whenever I make it.
Pistachios are one of my favorite nuts to include. They have a great crunch and taste that balances the subtle grassiness of the bright green sauce.
In this post:
Why readers love this recipe
“I love the addition of the pistachios! Great recipe!” – Samantha
Ingredients
Here are the ingredients you will need to make this recipe.
Basil: Fresh basil is a must. Look for vibrant green leaves that look hydrated. Avoid basil with dark spots or wilting.
Cilantro: Look for bright green bunches that aren’t wilted or yellowed.
If you don’t like cilantro, replace with an equal amount of basil, spinach, or kale.
Garlic: Fresh cloves are best. However, if you don’t like the pungency of raw garlic, replace with ¼ teaspoon of garlic powder.
Lemon juice: Freshly squeezed delivers the optimum flavor. It adds brightness and acid to the pesto.
Pistachios: Flavorful pistachios add nuttiness, salt, and richness.
They can be replaced with pine nuts, almonds, walnuts, pecans, cashews, sunflower seeds, or pumpkin seeds.
White miso paste: Miso is a fermented paste made from soybeans. Look for it in tubs near the tofu in the refrigerated section of the grocery store.
Miso paste adds saltiness and umami that one would typically get from parmesan in a non-vegan pesto.
If you’d rather not use miso, you can simply omit it. Or replace it with your preferred amount of vegan parmesan or nutritional yeast.
Extra virgin olive oil: It adds fat & body to the pesto.
If you’d prefer oil-free pesto, add jarred artichoke hearts for bulk & moisture instead.
Salt: A pinch of salt brings it all together.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Add the following to a food processor:
- Basil
- Cilantro
- Garlic
- Lemon juice
- Pistachios
- White miso paste
- Pinch of salt
Cover & turn the food processor to low.
While it blends, add extra virgin olive oil through the food processor chute.
Stop and scrape down the sides, if necessary.
Taste & add more salt, if needed.
Make it your own
Pesto is rife with variations.
You can change the ingredients & tweak the recipe, depending on your preferences & pantry ingredients.
- If you’re not a fan of cilantro, use more basil instead. Or replace it with spinach, kale, or arugula.
- Garlic can be swapped with garlic scape or ¼ teaspoon of garlic powder.
- Instead of pistachios, use the standard pine nuts. Or go with pumpkin seeds, hemp seeds, almonds, cashews, or walnuts.
- Include flavorful additions like sun-dried tomatoes, artichoke hearts, or olives.
- For extra cheesiness, add a couple Tablespoons of nutritional yeast flakes or vegan parmesan.
- Go lighter or heavier on the oil, depending on what you prefer.
- To go totally oil-free, I like to add water-packed artichoke hearts for extra bulk and moisture.
One word of caution: Don’t replace fresh basil with dried. Dried basil has its place in soups and sauces, but it just won’t work in pesto. Actual leafy greens are a must.
Ways to use it
There are so many ways to use pistachio pesto!
- Have pesto pasta with roasted chickpeas
- Make pesto rice
- Spread it on sandwiches
- Stir it into soups like corn chowder
- Use it as a dipping sauce with vegan fried ravioli or air fryer gnocchi
- Stir it into air fryer spaghetti squash
- Toss it with roasted, steamed, or grilled vegetables like broccoli, baby potatoes, or green beans
- Spoon it onto pizza
If you have it on pizza, it can be a replacement for the typical marinara.
Or have it in addition to marinara by adding generous dollops of pesto all around the pie.
Reserve pasta water
If you’re planning on making pasta with pesto, remember to reserve some of the water that the noodles are cooking in.
Drain the pasta, and put it in a large bowl or pot. Then add your desired amount of pesto.
Add a splash of the reserved water to thin the sauce, allowing it to spread through the noodles.
Also, that water has starch in it, which helps give the sauce body & cling to the pasta. (Don’t go overboard with the water, though. You don’t want watery pasta.)
Serving ideas
Pesto pasta goes well with any of the following:
How to store pesto
Keep any leftover pistachio pesto in an air tight covered container in the refrigerator. It will keep for about a week.
If you’re concerned about it oxidizing and losing its bright green color, cover the top of the pesto with a thin layer of extra virgin olive oil to minimize its contact with air.
Pesto also freezes beautifully. Simply move it to a small freezer safe jar, container, or bag. It can be frozen for 9 to 12 months.
Another popular option is freezing pesto in an ice cube tray. Once solid you can pop out the cubes and keep them in a freezer bag.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Cilantro & basil pistachio pesto
Ingredients
- 3 cups fresh basil leaves lightly packed
- 1 cup fresh cilantro rough stems removed, lightly packed
- 2 to 3 cloves garlic minced
- 2 Tablespoons freshly squeezed lemon juice
- ½ cup shelled pistachios roasted and salted
- 2 teaspoons white miso paste
- 2 to 4 Tablespoons extra virgin olive oil
- Salt to taste
Instructions
- In a food processor, combine basil, cilantro, garlic, lemon juice, pistachios, and miso paste.
- While the food processor is running, drizzle extra virgin olive oil through the chute until it has become a smooth sauce. You may need to stop once or twice to scrape down the sides. If you like a saucier pesto, go with 4 Tablespoons (¼ cup) of extra virgin olive oil. If you prefer a lighter sauce, use 2 Tablespoons.
- Taste and add more salt, if needed. (Go with a light hand at first. Remember, both the miso paste and pistachios are salty.)
Notes
- While the pasta is boiling, reserve some of the noodle cooking liquid.
- Drain the pasta, and then add your desired amount of pesto.
- Slowly add some of the reserved water to thin the sauce, which will allow it to spread evenly through the noodles. The water has starch in it, which gives the sauce body & helps it cling to the pasta.
- Be careful not to go overboard with the water, though. You don’t want it to become watery.
Nutrition
Content, recipe, and photos updated July 8, 2021. Originally posted July 29, 2015.
April
This looks great. I can’t wait to try it. If I was going for oil-free, would I sub in veg broth or something else?
Cadry
Thanks, April! I often make it oil free too. When I do that, I just blend everything without oil in the food processor, then I combine the oil-free pesto with the hot pasta. Usually any remaining water that is left on the drained pasta is enough to make the pesto spread across it. But if not, save a couple Tablespoons of hot pasta cooking water. It has starch in it that helps with some creaminess & stickiness. Slowly add as much of that as you need to the pasta, but stop before it gets watery. I hope you enjoy it!
Aimee
YUM. I love using miso for that cheesy taste. Congrats to David, Twin Peaks is awesome 😀
Cadry
Yes, I use miso more often for its cheesiness than I do for soup making! It’s great to have on hand, and I love it that it basically lasts forever in the refrigerator. Thanks for the congratulations to David! I’ll pass that on to him.
Becky Striepe
Ooh pistachios in pesto is such an awesome idea!
Cadry
Thanks, Becky! They have so much more flavor than pine nuts, and they’re significantly cheaper!
Nicolle
I made the pesto tonight and it was great! I had pine nuts on hand so I used them instead of pistachios. I’ve been looking for a pesto recipe without too much oil and this recipe did not disappoint! Thank you!
Cadry
I’m so glad to hear that! Thanks, Nicolle!
BurbankVegan
1. I haven’t made pesto in a long time. I’d like to try this recipe before summer is out!
2. I love the short! The trees-in-the-coffee-cup transition was one of my favorite moments. And of course, Cadry was delightful. Love the shoes. It’s nice to see you doing creative projects. 🙂
Cadry
1. Awesome! Let me know if you try it!
2. Thank you! The coffee cup shot is one of my favorite moments too. For a second it looks like a picture, until you see David moving in it. And thanks for the kind words on my small part! I need to find a dress for those shoes ASAP, so that I can wear them in real life before it gets too chilly.
Nichole Kraft, Food Writing Copyeditor
This looks so good! I’m a cilantro fanatic, but my husband doesn’t care for it. So I’m always throwing it out because I can’t get through it fast enough, and I’m always having to chop it up and leave it on the side. But this would be a great way to sneak it past him because he loves anything pasta. Thanks for sharing! 🙂
Cadry
Thanks, Nichole! Cilantro is definitely the great divider! Pesto freezes well too. So if your husband doesn’t go for it, you could always make a big batch and then freeze individual portions to thaw later.
Randi
I make pesto a lot (from cashews) and never thought to use miso. You are brilllll.
(Side note, I am fighting as hard as I can not to start saying Britishisms, but I’m actually reading ‘basil’ as ‘bazz-il’ now. WHAT’S HAPPENING.)
Cadry
I don’t know, Randi, I think everything is better with British accents and colloquialisms. When you make pesto – feel free to add rocket and a side of grilled aubergine. 🙂
Julia
Oh! this looks tasty. I want to have this tomorrow. So I am going to start the preparation. thanks for sharing.
Cadry
That’s great, Julia! I hope you enjoy it.
Laura Black
I am a huge basil fan, too, that and rosemary! I always have these two in my garden, their fragrances transport me to another place! It’s fantastic. Thank you for sharing your uses for white miso paste. It’s inspiring and idea-provoking! 🙂
Cadry
Oh, I love rosemary too. Even just the smell of it on my fingers makes me happy. I’m glad the miso trick was useful for you! Let me know if you try it out.
Jenn
Pesto is one of my favorite things ever! I love to make mine with pepitas…they kind of give that cheesy flavor. I definitely want to try it with pistachios now…I would have never thought of that!
And being from the midwest myself, I totally feel your pain about the winter months!!
Cadry
Oh, I love the idea of using pepitas! I don’t ever buy them, but I don’t know why. Whenever they are served at restaurants on tacos or whatnot, I always love them. Thanks for the suggestion! I’m going to pick some up.
I appreciate the winter empathy! Those cold months are far too long.
Veganopoulous
Pesto is truly rock star. Congrats on the film too (love those shoes)!
Cadry
Thank you! I bought the shoes from Moo Shoes in NYC last fall, but this was my first excuse to wear them. I love them, but I haven’t found the right outfit to go with them yet. I’d better remedy that before the summer season is over!
Jenna
I’m a huge pesto fan, make it at least once a week. I also always have miso paste in my pesto. It is the best cheese replacement for pesto in my opinion.
Cadry
Agreed! It really rounds out the savory quality of pesto.
Samantha
I love the addition of the pistachios! Great recipe!
Cadry
Thanks, Samantha! Pistachios are often overlooked, but they add something special to dishes.