Pistachio Pesto
This homemade pistachio pesto recipe makes the ultimate pasta dish —Creamy, nutty, loaded with flavor, and ready in just 20 minutes!
If you’re looking for an easy pasta sauce recipe that feels a little fancy, pistachio pesto is the perfect choice!
This creamy, flavorful sauce comes together in just a few minutes and is sure to impress your family or guests.
Pistachios are amazing in the kitchen—they’re tasty, versatile, and add a unique flavor to both sweet and savory dishes.
In this pistachio pesto recipe, we use them to create a twist on the classic Italian basil pesto.
Made with pistachios, fresh basil, olive oil, garlic, and Parmesan cheese, this pesto with pistachio nuts is smooth, nutty, and absolutely delicious.
This dish is incredibly practical—quick to prepare, great for busy nights, and perfect for making extra portions to freeze for an easy, delicious meal anytime!
Whether it’s a casual dinner or a special gathering, if you want to serve something different without too much effort, this pistachio pesto pasta is guaranteed to be a hit!
Ingredients
This delicious pasta with pistachio pesto sauce is incredibly easy to make, and all you need is less than 10 ingredients:
- Pasta: You can use long pasta such as linguine or bucatini, or short pasta such as penne, rigatoni or paccheri.
- Pistachio: If you're short on time, get shelled and peeled unsalted pistachios, otherwise, you'll find below how to peel pistachios.
- Lemon: You'll need the zest, so I recommend opting for organic lemons.
- Olive oil: Use a good quality extra-virgin olive oil.
- Cheese: use freshly grated Parmigiano Reggiano for a milder flavor, or Pecorino Romano for a stronger flavor.
- Almonds: I like to add some peeled almonds, but they are totally optional.
- Garlic: This is optional, but it adds a wonderful layer of flavor and pairs well with the sweetness of the pistachios.
- Sun-dried tomatoes: To finish off the dish I add chopped sun-dried tomatoes, alternatively you can add sautéed shrimps, crispy pancetta or Parma ham.
How to make pistachio pesto
The best part about this quick pistachio pesto recipe? It’s incredibly easy to make and ready to enjoy in just 20 minutes!
Here below is the step-by-step recipe overview with pictures.
Scroll until the end of the post for the full printable recipe.
STEP 1. If using unpeeled pistachios, boil them for 1 minute, then transfer to ice water for a few minutes. Drain, pat dry, and rub off the shells with a clean kitchen cloth.
STEP 2. Combine peeled pistachios, lemon zest, almonds, garlic, Parmesan, and basil in a small food processor. Add ½ cup of warm water and blend until smooth.
STEP 3. Gradually drizzle in the olive oil, continue to blend until smooth and creamy. Adjust seasoning to taste.
STEP 4. Cook the pasta al dente, then drain and transfer it to a large bowl. Add the pistachio pesto, a bit of pasta water (if needed) and chopped sun-dried tomatoes. Mix until combined and serve.
Storage tips
- Fridge: Store pistachio pesto in an airtight container in the refrigerator, it will keep well for up to 4 days.
- Freezer: This pesto freezes wonderfully! Simply portion it into freezer-safe containers and store in the freezer for up to 1 month.
- Reheat: I recommend reheating it on the stove and add a little fresh cream or warm water to keep its creaminess.
More Italian sauce recipes to try
If you're a fan of comforting Italian pasta sauce recipes like I am, you’ll love these family favorites:
- Bucatini pomodoro: A classic yet delicious dish with fresh ripe tomatoes, garlic, and fresh basil, creating a rich and flavorful sauce.
- Mushroom pasta: Creamy, comforting, and packed with wild mushroom flavor—an ultimate fall favorite.
- Italian tomato sauce: The most popular pasta sauce in the world! Making classic tomato sauce is super easy with the most basic ingredients.
Did you try this recipe?
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Recipe
Pistachio Pesto
Ingredients
- 7 oz shelled unsalted pistachios, raw or dry roasted
- zest of ½ lemon,
- 2 tablespoon peeled almonds, optional
- ½ garlic clove, optional
- ½ cup Parmesan cheese, grated
- 10 basil leaves
- ½ cup water, warm
- ⅓ cup extra-virgin olive oil
- sea salt and black pepper to taste
- 14 oz pasta, such as rigatoni, penne or bucatini
- 2 tablespoon sun-dried tomatoes, chopped, optional
Instructions
- To make pistachio pesto, start by filling a small pot with water and bringing it to a boil. Add the shelled pistachios and cook for 1 minute to soften the skins. Drain the pistachios, transfer them to a bowl with cold water and ice for a few minutes, then drain again. Rub off the skins with a clean kitchen cloth.
- Place peeled pistachios, lemon zest, almonds, garlic, Parmesan, and basil into a small food processor. Pour in the warm water and blend until smooth, gradually drizzling in the olive oil. Adjust seasoning to taste.
- Bring a large pot of lightly salted water to a boil, then add the pasta and cook according to the package directions.
- Drain the pasta 2 minutes before the suggested cooking time, for al dente pasta. Reserve 2 tablespoons of pasta cooking water.
- Transfer the drained pasta to a large bowl and toss it with the pistachio pesto, adding a splash of reserved pasta water as needed for a creamier texture. Finish with chopped sun-dried tomatoes and a sprinkle of freshly cracked black pepper, if desired. Serve immediately.
Notes
- Fridge: Store pistachio pesto in an airtight container in the refrigerator, it will keep well for up to 4 days.
- Freezer: This pesto freezes wonderfully! Simply portion it into freezer-safe containers and store in the freezer for up to 1 month.
- Reheat: I recommend reheating it on the stove and add a little fresh cream or warm water to keep its creaminess.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Thank you Andrea for this amazing recipe! I made a big batch of this pistachio pesto (also to freeze for later use) and it was a hit!
I love the flavors of this pistachio pesto! I served it with sautéed pancetta as you suggested and it was a hit!