This dairy-free pistachio pesto is made with roasted garlic, fresh basil, olive oil, and lemon for a rich, flavorful sauce perfect for pasta, chicken, pizza, and more.
I love homemade pesto! I usually grab a big bag of shelled pistachios from Costco, and while traditional pesto is made with pine nuts, I’ve been making mine with pistachios for years. Once they’re pulsed into the sauce, they create the creamiest texture and rich, buttery flavor that just tastes like summer to me.
My version is brightened up with fresh lemon juice and sweet roasted garlic instead of Parmesan cheese. Not everyone in my family eats dairy, so I’ve learned you don’t need the cheese to make an incredible pesto. The roasted garlic adds plenty of richness while the lemon keeps everything fresh and vibrant. If I’m craving Parmesan, I’ll simply sprinkle a little over whatever I’m serving it with, whether that’s my Pesto Pasta with Chicken Sausage or Caprese Pesto Pizza.
ingredients for dairy free pesto
The roasted garlic is totally optional, but it adds a sweet, mellow depth of flavor that pairs so well with fresh basil and creamy pistachios. It makes this pesto feel a little fancy, even though it’s incredibly simple to make.
For the Roasted Garlic
- fresh garlic: Roasting transforms sharp, pungent garlic into soft, buttery cloves with a naturally sweet flavor.
- olive oil: Just enough to coat the garlic so it roasts until golden and caramelized.
For the Pistachio Pesto
- fresh basil: The star of the show! Use fresh, vibrant basil leaves for the brightest flavor and color.
- roasted garlic: I use about 5 cloves, but feel free to add more or less depending on how garlicky you like your pesto.
- shelled pistachios: Traditional pesto uses pine nuts, but pistachios add a rich, buttery flavor and creamy texture that I honestly prefer. Unsalted pistachios are best so you can control the seasoning.
- extra-virgin olive oil: A good-quality olive oil brings everything together and gives the pesto its silky consistency.
- fresh lemon juice: Brightens the pesto and balances the richness from the olive oil and pistachios.
- kosher salt & black pepper: Season to taste. Start with a pinch, blend, then adjust as needed.
Can I make pistachio pesto without roasted garlic?
Absolutely! Roasted garlic adds a mellow, slightly sweet flavor, but you can substitute 1–2 fresh garlic cloves if you’re short on time or prefer a stronger garlic flavor.
how to make pistachio pesto
You only need a handful of simple ingredients to make this incredibly flavorful pistachio pesto. It starts with roasting a whole head of garlic until the cloves are soft, sweet, and caramelized. I’ve included a few step-by-step photos below, but you can find the full instructions in the recipe card at the bottom of the post.
Can I use a blender instead of a food processor?
Yes. A high-powered blender works well, though you may need to stop and scrape down the sides more often. You may also need to add a splash more olive oil to help everything blend smoothly.
Storage
This fresh pistachio pesto will last in the fridge for 5 days. It’s perfect with mayo over a turkey burger, as a dollop over grilled chicken or pork chops, and it’s always good with pesto pasta.
- Refrigerator: Store leftover pistachio pesto in an airtight container or jar with a lid.
- Freezer: Freeze pesto in an ice cube tray until solid, then transfer the cubes to a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator.
roasted garlic pistachio pesto
Ingredients
roasted garlic
- 1 head of garlic
- 2 teaspoons olive oil
pistachio pesto
- 2 cups packed fresh basil leaves
- 5 cloves roasted garlic - or 2-3 raw cloves garlic
- ¼ cup pistachios, shelled and unsalted - I prefer dry roasted over raw
- ⅔ cup extra virgin olive oil - a good quality evoo
- 2 tablespoons lemon juice - about 1/2 lemon
- Kosher salt and pepper - to taste
Instructions
roasted garlic
- Preheat oven to 400°F (you can also use a toaster oven)
- Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut a ½ inch from the top, exposing the individual cloves.
- Place the garlic heads on a baking sheet, cut side up. Drizzle with olive oil. Wrap to cover the bulb with foil. Bake 30 minutes. Allow garlic to cool before using.
pistachio pesto:
- Place basil, roasted garlic cloves, and shelled pistachios into a food processor. Pulse until mixture is finely pulsed. With the processor still running, slowly pour in the olive oil and lemon juice, Process until the mixture is smooth, you may need to scrape down the sides of the food processor. season with salt and pepper, to taste.
Notes
Nutrition
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I really can’t wait to try this!
I really can’t wait to try this! Looks amazing!
I love the color of this pesto, and it sounds fabulous with the pistachios!!
Thanks, Susan! It’s my current obsession!