My Favorite Homemade Pistachio Pesto

Alexandra McDowell is the founder and voice behind Elmsgrove Lane. Living in Driftwood, Texas with her husband, Alexandra has called Texas her home for nearly her entire life. She loves the true freedom and natural beauty of the Hill Country.

With a nearly decade-long career in software and cybersecurity under her belt, Alexandra saw an opportunity to share her love of the natural world with others. Elmsgrove Lane is result of intentional reflection that aesthetics can coexist with a sustainable lifestyle.

As a certified nutrition coach, Alexandra values seasonally focused, nutrient-dense foods and knowing the people who have grown them. She has a passion for supporting local, regenerative and organic farmers and growers.

Outside of her Elmsgrove Lane work, Alexandra loves spending time with family, running and walking outside, pilates, decorating her home, and traveling.

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This recipe highlights pistachios, however any nut that you have on hand will do for this dairy-free pistachio pesto. If you have a kitchen garden, this recipe is a great way to use your homegrown cilantro. If you don’t have that, parsley makes a lovely alternative for this versatile sauce.

Many store-bought pestos are loaded with dairy and filler ingredients that you wouldn’t stock in your pantry. This recipe features only nutrient-dense, real whole foods. It’s dairy-free, gluten-free, and filled with delicious, healthy fats that are an important part of any diet:

Fat supports hair, skin, and nail health.
Fats help with nutrient absorption and support healthy energy levels.
Fats support healthy aging.

Rich in omega-3s, healthy fats can also support heart health, brain health, and reduce inflammation.

We love to enjoy this recipe over veggies, as a sauce to complement protein like steak or fish, and in omelettes. Taylor also loves this pesto on his homemade pizzas. It also makes a fabulous snack without any preservatives or necessary added ingredients – try it with carrot sticks or seed crackers!

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Homemade Pistachio Pesto

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Say goodbye to store bought pesto! This pistachio pesto recipe is versatile and will make enough to last a couple of weeks in your fridge. You can also freeze smaller jars of the pesto for later use!

Author: Alexandra McDowell
Prep Time: 5
Total Time: 5
Yield: 2 Cups Pesto

Ingredients

Units

2 bunches cilantro
1 cup raw pistachios
8 garlic cloves
1 lemon, juiced
3/4 cup extra virgin olive oil
1 cup water
2 tablespoons oregano
salt and pepper to taste

Instructions

Add all ingredients to a blender or food processor. Blend or process until smooth. Store refrigerated for up to one week or freeze for later!

Notes

This recipe works with any type of nut – try it with other types like almonds or cashews! If you aren’t a fan of cilantro, parsley works equally as well in this recipe.

I hope you enjoy this pistachio pesto recipe as much as we do!

My Favorite Homemade Pistachio Pesto