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 mint and 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
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:
- 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.
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.
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, mint and 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!
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 1/4 of the jar empty and the lid ajar until fully frozen.
More easy sauces
- Super Speedy Tzatziki Sauce
- Homemade Teriyaki Sauce
- Instant Pot Cranberry Sauce
- 7 Basic Vinaigrette Recipes
- 7 Easy Stir Fry Sauces
Pistachio Mint Pesto
- 1 cup pistachios shelled *see note
- 1 cup Parmesan cheese shredded
- 2 cloves garlic
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- 1 cup fresh mint lightly packed
- 1 cup fresh parsley lightly packed
- 1/2 teaspoon salt
- Combine all ingredients in a food processor.
- Blend until smooth. This will take 3-4 minutes of blending and scraping sides of food processor with a spatula.
- Pesto keeps for 1 week in a sealed container in the fridge.
- Pesto can be frozen for up to 3 months.