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    Cilantro & basil pistachio pesto

    Published: Jul 8, 2021 · Modified: Jun 10, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Text overlay: Cilantro & basil pistachio pesto. Overhead bowl of pasta with chickpeas.

    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!

    Bowl of fettucine in bowl on table.

    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.

    Ingredients for pistachio pesto on table.

    Miso paste for umami

    One non-traditional ingredient that is never missing from my pesto – white miso paste.

    Miso is a fermented paste made from soybeans.

    It comes in a tub. You’ll often find it near the tofu in the refrigerated section of the grocery store.

    While many people mostly associate it with miso soup, it’s great anywhere you want added richness, saltiness, and depth of flavor.

    It’s terrific in jalapeño cashew cheese spread, cashew queso, tofu ricotta, chili cheese dip, and a cheesy udon noodle bowl.

    In pesto, miso paste adds saltiness and umami that one would typically get from parmesan in a non-vegan pesto.

    (For even more cheesiness, add a Tablespoon or two of nutritional yeast flakes.)

    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.

    Step by step instructions

    Labeled ingredients for cilantro basil pesto.

    Here are the ingredients you will need for cilantro basil pesto.

    Overhead food processor with basil, pistachios, garlic, and miso paste.

    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.

    Overhead pesto in food processor.

    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 scapes.
    • 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.
    • 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
    • Stir it on roasted gnocchi
    • Make pesto rice
    • Spread it on sandwiches
    • Stir it into soups like corn chowder
    • Use it as a dipping sauce with vegan fried ravioli
    • 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.

    Overhead bowl of pesto pasta.

    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.)

    What to serve with it

    Pesto pasta goes well with any of the following:

    • Fried olives or warmed Castelvetrano olives
    • Tomato bruschetta or asparagus bruschetta
    • Fried squash blossoms
    • Red wine mushrooms
    • Roasted cauliflower
    • Grilled vegetable skewers
    • Grilled Portobello mushrooms
    • Tomato cucumber salad

    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.

    Pesto in bowl with spoon.

    Bowl of pasta on table topped with chickpeas and fresh basil.

    Cilantro & basil pistachio pesto

    Classic pesto gets a twist with the addition of cilantro, pistachios, and miso paste. Its bright, vibrant flavor is wonderful tossed with pasta, slathered on sandwiches, or stirred into rice.
    Makes roughly 1 cup of pesto.
    5 from 2 votes
    Print Pin Rate
    Course: Sauce
    Cuisine: Italian, Vegan
    Keyword: dairy free, gluten free
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 4 people
    Calories: 163kcal
    Author: Cadry Nelson

    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

    If you're not a fan of cilantro, you can replace it with more fresh basil leaves.
    Do not replace fresh basil with dried. Dried basil won't work in a pesto recipe.
    How to incorporate pesto with pasta
    1. While the pasta is boiling, reserve some of the noodle cooking liquid.
    2. Drain the pasta, and then add your desired amount of pesto.
    3. 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.
    4. Be careful not to go overboard with the water, though. You don’t want it to become watery.

    Nutrition

    Calories: 163kcal | Carbohydrates: 7g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 115mg | Potassium: 252mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1286IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

    Content, recipe, and photos updated July 8, 2021. Originally posted July 29, 2015.

    Cilantro basil pesto + my favorite secret ingredient | cadryskitchen.com

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    Reader Interactions

    Comments

    1. Samantha

      July 29, 2015 at 9:34 am

      5 stars
      I love the addition of the pistachios! Great recipe!

      Reply
      • Cadry

        July 29, 2015 at 11:57 am

        Thanks, Samantha! Pistachios are often overlooked, but they add something special to dishes.

        Reply
    2. Jenna

      July 29, 2015 at 10:12 am

      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.

      Reply
      • Cadry

        July 29, 2015 at 11:59 am

        Agreed! It really rounds out the savory quality of pesto.

        Reply
    3. Veganopoulous

      July 29, 2015 at 6:32 pm

      Pesto is truly rock star. Congrats on the film too (love those shoes)!

      Reply
      • Cadry

        July 30, 2015 at 9:15 am

        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!

        Reply
    4. Jenn

      July 30, 2015 at 9:03 am

      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!!

      Reply
      • Cadry

        July 30, 2015 at 9:13 am

        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.

        Reply
    5. Laura Black

      July 30, 2015 at 1:34 pm

      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! 🙂

      Reply
      • Cadry

        July 31, 2015 at 9:29 am

        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.

        Reply
    6. Julia

      July 31, 2015 at 12:32 am

      Oh! this looks tasty. I want to have this tomorrow. So I am going to start the preparation. thanks for sharing.

      Reply
      • Cadry

        August 03, 2015 at 9:03 am

        That’s great, Julia! I hope you enjoy it.

        Reply
    7. Randi

      July 31, 2015 at 3:10 pm

      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.)

      Reply
      • Cadry

        August 01, 2015 at 7:54 am

        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. 🙂

        Reply
    8. Nichole Kraft, Food Writing Copyeditor

      July 31, 2015 at 5:01 pm

      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! 🙂

      Reply
      • Cadry

        August 01, 2015 at 7:55 am

        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.

        Reply
    9. BurbankVegan

      August 01, 2015 at 12:18 pm

      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. 🙂

      Reply
      • Cadry

        August 01, 2015 at 2:44 pm

        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.

        Reply
    10. Nicolle

      August 10, 2015 at 9:24 pm

      5 stars
      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!

      Reply
      • Cadry

        August 11, 2015 at 8:40 am

        I’m so glad to hear that! Thanks, Nicolle!

        Reply
    11. Becky Striepe

      May 16, 2016 at 4:34 pm

      Ooh pistachios in pesto is such an awesome idea!

      Reply
      • Cadry

        May 18, 2016 at 8:32 am

        Thanks, Becky! They have so much more flavor than pine nuts, and they’re significantly cheaper!

        Reply
    12. Aimee

      May 17, 2016 at 11:40 am

      YUM. I love using miso for that cheesy taste. Congrats to David, Twin Peaks is awesome 😀

      Reply
      • Cadry

        May 18, 2016 at 8:33 am

        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.

        Reply
    13. April

      February 26, 2018 at 8:56 pm

      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?

      Reply
      • Cadry

        February 28, 2018 at 9:04 am

        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!

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (15 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

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