Gather your fresh basil leaves, unsalted pistachios, freshly grated Parmesan cheese, minced garlic, lemon juice, salt, and olive oil.

In a blender or food processor, combine the basil, pistachios, Parmesan cheese, minced garlic, lemon juice, and a pinch of salt.

With the blender running, gradually drizzle in the olive oil, adding about one tablespoon at a time until creamy.

Assess the consistency; if desired, add another tablespoon of olive oil and blend again, adjusting flavors as needed.

Transfer the pesto to a glass jar with an airtight lid for storage or serve over your favorite pasta or pizza.