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close-up of basil pistachio sauce in white ramekin

Basil Pistachio Sauce

A Mediterranean twist on this simple recipe with basil, pistachio and oregano makes this sauce the perfect complement for a variety of meals.
Course Sauce
Cuisine Mediterranean
Prep Time 5 minutes
Total Time 5 minutes
Servings 16
Calories 22kcal
Author Ryan Beck


  • 1 cup fresh basil
  • ½ cup roasted pistachios
  • 1 tablespoon fresh oregano, chopped
  • 1 garlic clove, minced
  • 1 jalapeño, halved and seeds removed
  • 1 lemon, juiced
  • ¼ teaspoon kosher salt
  • ¼ cup water


  • Add all of the ingredients into a blender or food processor and blend until combined. Add extra water 1 tablespoon at a time if sauce needs to be thinned. Taste and add more salt if needed.


  • Roast the pistachios which helps bring out the nutty flavor for the sauce.
  • You can replace the fresh oregano with 1 teaspoon of dried oregano.
  • While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lemon and you’ll notice a difference in flavor.
  • If you want more heat, keep the seeds from the jalapeño in the sauce.


Serving: 1tablespoon | Calories: 22kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 0g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 27mg | Potassium: 56mg | Fiber: 1g | Sugar: 0g | Vitamin A: 150IU | Vitamin C: 4.1mg | Calcium: 10mg | Iron: 0.4mg