Pistachio Pesto
This recipe for pistachio pesto was inspired by a trip to Sicily and only takes 15 minutes to make. It's a simple, versatile sauce that adds lots of flavor to quick weeknight meals, but is impressive enough to serve to guests.
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On a recent trip to Sicily, I ate pasta with homemade pistachio pesto or pesto alla Trapanese every single day. While the more classic basil Pesto alla Genovese originated in Liguria in northern Italy, both of these pestos are native to the southern island.
I love making all kinds of homemade pesto sauce in the summer when the basil in my garden is flavorful and abundant. Just like most Italian recipes, every cook has their own preferences and variations. It comes together with just a handful of fresh ingredients, and is a fun twist on traditional basil pesto.
My pistachio pesto is a straightforward, easy recipe made with lots of fresh basil and Pecorino Romano cheese, and pistachios instead of the traditional pine nuts. It's an endlessly adaptable, flavorful sauce that can be adjusted to use whatever you have on hand. Make this once, and you'll never buy store-bought pesto again.
The traditional way to make this simple pistachio pesto recipe is with a mortar and pestle, but I use a food processor because I'm lazy. Either way, the combination of garlic, fresh herbs, pistachios, extra virgin olive oil and cheese will result in a delicious pesto no matter how you make it.
For more delicious Sicilian Recipes, check out this lemony, herby Salmoriglio Sauce, this classic sweet and sour eggplant Caponata recipe, and my family's famous recipe for Spiedini.
Ingredient Notes
Raw Pistachios - Look for shelled pistachios that are unsalted in the baking aisle or snack aisle of your grocery store. They should be fresh and crunchy!
Basil - Fresh basil leaves are essential for this recipe, however you in incorporate a different herb like fresh mint Italian flat-leaf parsley. You cannot use dried herbs to make pesto.
Garlic - You can use one garlic clove or two. Adjust the amount to suit your taste. If you are sensitive to garlic flavor, try blanching it in boiling water for 10 seconds, then shocking it in ice water to remove the sting.
Pecorino Romano Cheese - Caciocavallo is traditionally used in Sicily, but Pecorino Romano is a good substitute because it has a similar salty, sharp bite. You can also substitute parmesan cheese, but it will have a milder flavor.
Extra Virgin Olive Oil - Use the freshest, best quality extra-virgin olive oil you can find. (Learn more about Italian Olive Oils).
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Food processor or mortar and pestle
- Rubber spatula
How to make Pistachio pesto: Step by Step Instructions
- Add the pistachio nuts, garlic, basil, Pecorino Romano and salt to the bowl of a food processor and pulse until coarsely chopped.
- Slowly add the olive oil in a steady stream and blend until smooth, but still has some texture remaining. Taste and add a pinch of salt and black pepper if needed.
- Transfer to a jar, then pour a little bit of olive oil on top of the pesto and use as desired.
To serve with pasta
- Cook your favorite pasta according to package directions for 1-2 minutes less so that it's al dente.
- Drain, reserving some pasta water, then toss the hot pasta with the homemade pesto.
- Add some pasta water a little at a time and keep tossing until it forms a rich sauce with a creamy texture. Serve with more crushed pistachios on top and a drizzle of olive oil if desired.
Tips for Success
- For a more vibrant green color, blend the pistachios, garlic and salt first, then add the basil and olive oil and blend until just combined. Stir in the cheese last.
- Make sure your pistachios are fresh. If they are stale, you can crisp them up in a low oven or toaster oven for 5 minutes. You don’t want them to be toasted, just perked up and crisp.
- Add some lemon zest and a squeeze of lemon juice or lime juice to punch up the flavor and also help preserve the green color.
- Add a splash of water if you prefer a thinner pesto.
How to serve pistachio pasta
Pesto is a really versatile sauce that can be used in a number of different ways.
In Sicily, we had a version of pasta with clams that also included pistachio pesto and it was phenomenal. I also loved it as a sandwich spread on focaccia with stracciatella and fennel salami. I think it would make a great substitute for the ramp pesto in this pasta with asparagus!
I love to whisk a little bit into a homemade vinaigrette or a bowl of soup like this chicken kale and white bean soup or a simple vegetable minestrone. It's a great way to add extra flavor to a Caprese salad with fresh mozzarella cheese and cherry tomatoes!
One of my favorite ways to enjoy it is to add a dollop of pesto to eggs, like these soft scrambled eggs with ricotta, or serve as a delicious sauce with simply prepared meats and seafood, like pan seared scallops or seared tuna.
How to store pesto
A batch of pistachio basil pesto will be best consumed the day that it's made, however leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Add a layer of extra olive oil on top to preserve the color and flavor.
I love to make large batches of pesto and freeze to use at a later date. Freeze in ice cube trays, a freezer-safe container or small jars with a tight-fitting lid. Make sure to leave a bit of room on top to allow for expansion, as well as a thin layer of olive oil to help prevent oxidation.
Transfer the pesto ice cubes to a zip-top freezer bag and remove as much air as possible before sealing. Frozen pesto will keep for up to 6 months.
FAQ
The flavor will be different, but substituting pistachios with pumpkin seeds will give a similar texture and color.
Yes, simply omit the cheese or replace it with nutritional yeast or a plant based Parmesan cheese alternative.
You can use fresh mint, flat leaf parsley or even baby spinach or arugula instead.
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Easy Homemade Pistachio Pesto
Ingredients
- ½ cup shelled pistachios unsalted
- 2 garlic cloves peeled and smashed
- 4 cups fresh basil leaves packed
- ½ cup finely grated Pecorino Romano cheese
- 1 teaspoon Kosher salt
- ½ cup extra-virgin olive oil plus more as needed
Instructions
- Add the pistachios, garlic, basil, Pecorino Romano and salt to the bowl of a food processor and pulse until coarsely chopped.
- Slowly add the olive oil and blend until smooth, but still has some texture remaining.
- Transfer to a jar, top with more olive oil and use as desired or toss with hot pasta and a little bit of pasta water until it forms a sauce.
Notes
- For a more vibrant green color, blend the pistachios, garlic and salt first, then add the basil and olive oil and blend until just combined. Stir in the cheese last.
- Make sure your pistachios are fresh. If they are stale, you can crisp them up in a low oven or toaster oven for 5 minutes. You don’t want them to be toasted, just perked up and crisp.
- Add some lemon zest and a squeeze of lemon juice or lime juice to punch up the flavor and also help preserve the green color.
- Add a splash of water if you prefer a thinner pesto.
