Pistachio Pesto Pasta- Culinary Ginger

A traditional Sicilian twist on pesto, Pistachio Pesto Pasta (Pasta al Pesto di Pistacchio) swaps out the usual pine nuts and loads of basil for sweet, nutty pistachios and a milder parsley herb flavor with tangy pecorino Romano cheese. The result is a bold, flavorful sauce that clings beautifully to all types of pasta – from spaghetti to gnocchi – and even makes a tasty pizza topping.

Ingredients

• Pistachios
• Fresh parsley
• Pecorino Romano cheese
• Garlic 
• Salt
• Pepper
• Extra virgin olive oil

This recipe was first published in 2021 and has since been updated with a few small tweaks to the instructions and ingredient notes.

Sicilian pesto

Sicily produces a wide variety of pistachios, so it’s only natural that they created a sauce that celebrates them. Originating from the town of Bronte – famous for its vibrant green Bronte pistachios. This version  (Pesto di Pistacchio di Bronte) swaps pine nuts for pistachios and uses  parsley. The result is a creamy, slightly sweet sauce that perfectly captures the island’s sunny Mediterranean flavors.

Pesto without basil

There is very little green in this pistachio pesto pasta recipe because it is pistachio pesto (or pistacchio as they spell it in Italy). It is made using a little parsley, you can also use basil and/or mint. I like parsley because I want to be able to taste the nuttiness of the pistachios.

Pistachio pesto nuts and cheese

I like to buy raw nuts in bulk and roast them myself since I use them in so many of my recipes. Basil Lemon Pesto and Sicilian Tomato Pesto. You can also use pre-roasted, salted nuts – just gently wipe off some of the salt so the sauce doesn’t end up too salty.

Pecorino instead of Parmesan

Italians traditionally use Pecorino Romano cheese for this sauce. Made from sheep’s milk, it has a bolder, saltier flavor than Parmesan. Use a little less to keep the balance right and prevent the dish from becoming too salty. This is why only a small pinch of salt is listed in the recipe.

Garlic in pesto

This recipe uses just one garlic clove. It lets the other ingredients shine and keeps the flavor nicely balanced.

How much olive oil to use

1 cup of high-quality extra virgin olive oil was enough to keep this pesto chunky and a little saucy. The final texture is up to you. You can add more oil to make it smoother.

Using a blend for pesto

You can, but there are a few things to keep in mind:

• Texture: Blenders tend to make pesto smoother than a traditional mortar and pestle or a food processor. If you like it chunkier, pulse in short bursts or finish by hand.
• Capacity: Small blender jars may require you to make pesto in batches.
• Liquid: You might need slightly less oil than the recipe calls for, since blenders can emulsify more quickly.

Serving pistachio pesto

• Classic Garnish: Top with blistered cherry tomatoes (cooked in a pan with olive oil just until softened). This is one of the simplest and most deliciously classic Italian ways to enjoy pesto—perfect over store-bought pasta or Homemade Gnocchi (pictured above). For extra creaminess, add a little burrata.
• Mixing Options: Toss the pesto with al dente cooked pasta or gnocchi. I have also used it on my Vegetable Flatbread Pizza (picture above).
• Add Veggies: Feel free to mix in your favorite cooked vegetables.

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Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on  Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…