Mint and pistachio pesto is so good that you'll never want traditional basil pesto again. Give this recipe a try - it takes less than 10 minutes!

Traditional basil pesto is great and all, but sometimes it's fun to get creative. Sometimes I add non-traditional ingredients to my pesto like kale or broccoli...and sometimes I like changing up the herbs and nuts, like in this mint and pistachio pesto!

There’s something extra special about this pistachio pesto.

You can find dozens of recipes online for pistachio pesto and for mint pesto, but this recipe combines both unique flavors into a deliciously creamy sauce. The richness of the pistachios is perfectly balanced with the freshness of the mint. You’ll want to use this pesto on everything!

Why you’ll ♡ mint and pistachio pesto:

quick- it’s ready in 10 minutes
storage- it keeps well in the fridge or freezer
something different- it’s a unique and delicious alternative to traditional pesto

Recipe video

This is a super easy recipe to prepare, but it always helps to have a visual on how to make it. Watch the video below to see how I prepped this pesto recipe! You can find more of my recipe videos on my YouTube channel, or on Facebook.

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Let’s talk ingredients!

Here’s what you’ll need to make this pesto recipe:

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pistachios - You’ll want them shelled and preferably salted. If you use unsalted, you’ll need to add extra salt to make up for it.
Parmesan cheese - Get a fresh block and shred it yourself. The texture and flavor is so much better than pre-shredded
fresh herbs - Mint and parsley are replacing the traditional basil for a fresh twist
lemon juice - Adds brightness and acidity to the flavors
garlic - Make sure to use fresh, whole cloves
olive oil - This helps get everything nice and creamy. You may need to drizzle in a little more at the end to get the right consistency.

The method

This is a simple dump + blend recipe, but you will need a food processor. Unlike traditional pesto, which uses pine nuts, this pistachio mint pesto needs a longer processing time to break down the pistachios. I recommend processing for 3-5 minutes, scraping the sides of the food processor down occasionally.

Variations

This pesto is supremely flexible! Here are some swap ideas:

mint- swap for basil, cilantro, or your favorite herb
pistachios- swap for pine nuts, almonds, sunflower seeds or pepitas
dairy-free- try swapping the parmesan for nutritional yeast. Start with 2 tablespoons and add more to taste.

How to serve

Just like traditional pesto, pistachio pesto can be used up in many different recipes. Here are some of our faves:

on meatloaf- this might sound unusual but this pesto goes really well on Moroccan meatloaf cups
on a sandwich- swap out mayo or other condiments for pesto. It would be great on these Healthy Chicken Quesadillas as well!
as a salad dressing- use it on pasta salad (I bet it would work well on this Greek Chicken Pasta Salad) or on quinoa salad (like this Charred Corn Salad)
on pizza– slather it on your pizza base in place of tomato sauce!
on salmon– smear it over your salmon after cooking. See my fail proof method for How to Cook Salmon here!

Storage

Pesto works really well for meal prep and can be stored in the fridge or freezer. Store in an air tight container (mason jars work well) in the fridge for up to 1 week, or freeze for up to 3 months.

If freezing in a jar, leave ¼ of the jar empty and the lid ajar until fully frozen.

More easy sauces

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Pistachio Mint Pesto

5 from 1 vote

Prep Time: 15

Total Time: 15

Print Rate

A delicious variation of pesto made with pistachios and fresh mint. Perfect on pasta or meatloaf!

Ingredients