This pistachio pesto recipe brings sunny Sicily to your table ~ a silky, nutty sauce that turns a simple bowl of spaghetti into a luxurious meal without breaking the bank.
My pistachio pesto is inspired by Sicily’s pesto di pistacchi, a traditional sauce made with local pistachios, olive oil, and cheese. It’s a nutty twist on classic pesto Genovese and a simple, deeply satisfying bowl I happily eat on repeat.
You’re going to love it!
how to make pistachio pesto
I make this pesto in my food processor. It does the job neatly and quickly. In Italy this would traditionally be made with a mortar and pestle ~ it’s a slower and more rustic method, but gives the pesto a luxurious texture. Your call.
- For the easy pistachio pesto I use:
- pistachios, unsalted, roasted in the shell
- garlic
- parsley
- lemon juice and zest
- salt
- fresh cracked black pepper
- Parmesan cheese.
- You could also use pecorino or Romano.
- olive oil
- Load everything into your processor and pulse/process until finely ground.
- Process carefully, you want to retain some texture in your pesto.
- Toss with freshly cooked pasta (I recommend thin spaghetti)
- Garnish with more parsley, cheese, and nuts.
The Pasta Water Trick (Don’t Skip It)
A little reserved pasta water is what turns your pistachio pesto into a proper sauce ~ the starch helps it emulsify so it clings instead of clumping. Add it gradually until everything looks silky and glossy.
A nice perk: because we’re not using basil, the pesto doesn’t turn dull and dingy when it hits the heat.
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Pasta with Pistachio Pesto
Ingredients
- 1 cup pistachio nuts, shelled, (I used roasted, unsalted nuts)
- 1 clove garlic, crushed, (you can use two cloves if your cloves are small.)
- 1 cup fresh parsley leaves, loosely packed
- 1/2 cup grated good quality Parmesan cheese, other hard aged Italian cheeses work as well.
- zest of 1 large lemon
- 2 Tbsp lemon juice, don't overdo it.
- pinch sea salt
- 1/2 cup extra virgin olive oil
- 1 lb dry spaghetti (or any shape pasta you like)
garnish
- parsley
- chopped pistachios
Instructions
- Add the shelled pistachios, garlic, parsley, parmesan, lemon zest, lemon juice, salt, and olive oil to the bowl of a food processor. Pulse until all the ingredients are mixed and finely chopped, but there is still some texture left. Remove from the food processor and set aside.
- Cook the pasta according to package instructions until it is just al dente.
- Drain the pasta, reserving about a cup of the cooking liquid. Toss the hot pasta with about 3/4 cup of the pesto (or more or less to taste.) Splash in a bit of reserved pasta water to create a silky sauce. Note: you may have leftover pesto, which you can save for another meal.
- Serve immediately with some extra parsley and chopped pistachios as garnish.
Notes
Nutrition
traditional Italian nut based pestos
Nutty pestos are popular in many parts of Italy. Instead of starting with basil, they let the nuts take the lead. Think toasted walnuts, almonds, or pistachios blended into a rich, earthy sauce that’s perfect for tossing with pasta or spooning over just about anything grilled.
Pesto di pistacchi (Sicily): made with pistachios, olive oil, and sometimes a touch of lemon or mint.
Pesto di noci (Liguria): a creamy walnut pesto made with garlic, milk-soaked bread, and Parmesan ~ no basil in sight. Traditionally served with pansotti (a kind of stuffed pasta).
Pesto di mandorle (southern Italy): an almond-based pesto, often paired with sun-dried tomatoes or fresh ricotta.
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