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A mason jar filled with pistachio mint pesto with a spoon in it
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5 from 1 vote

Pistachio Mint Pesto

A delicious variation of pesto made with pistachios and fresh mint. Perfect on pasta or meatloaf!
Prep Time15 mins
Total Time15 mins
Course: Main Course
Cuisine: Moroccan
Servings: 12
Calories: 176kcal


  • 1 cup pistachios shelled *see note
  • 1 cup Parmesan cheese shredded
  • 2 cloves garlic
  • ¼ cup fresh lemon juice
  • ½ cup olive oil
  • 1 cup fresh mint lightly packed
  • 1 cup fresh parsley lightly packed
  • ½ 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.



I used salted pistachios. If you have unsalted pistachios, you may need to add ¼-½ teaspoon of salt.


Serving: 0.25cup | Calories: 176kcal | Carbohydrates: 4g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 235mg | Potassium: 167mg | Fiber: 2g | Sugar: 1g | Vitamin A: 688IU | Vitamin C: 11mg | Calcium: 126mg | Iron: 1mg