Pasta with Pistachio Pesto

By Lee Jackson ↣ Published on: January 28, 2024

This pistachio pesto pasta is packed with flavour. Fragrant, nutty and textured, the sauce is quick to prepare and versatile: it works beautifully with pasta but also pairs well with fish, roasted vegetables or as a spread. For a fast, flavourful meal, this pasta is hard to beat.

I once ordered a very large bag of pistachios when a recipe only needed a small amount, so I started experimenting with ways to use them. I remembered a pistachio sauce I enjoyed in Italy served with fish and realised it would make a lovely pasta pesto. This version blends basil and parsley so the pistachio flavour remains front and centre, but feel free to adjust the herbs to taste.

This recipe is part of my Italian and Italian Pasta collections, where you’ll find more recipes to explore.

Pesto pasta is one of my go-to quick lunches. A good pesto comes together as the pasta cooks, so you can have a satisfying meal on the table in minutes. I’ve tried many herb combinations, and while basil is classic, combining basil with parsley lets the pistachio shine.

What’s Ahead?

What is Pesto?

The Italian word “pesto” comes from pestare, meaning “to pound” or “to crush.” Traditional Pesto Genovese uses basil, pine nuts and cheese, but pesto is a flexible preparation: you can make it with arugula, spinach, cavolo nero, cilantro, sun-dried tomatoes and different nuts such as walnuts, almonds or pistachios.

Why it works?

Quick and easy: Pistachio pesto comes together in minutes using a pestle and mortar or a blender. Toss it with hot pasta and a splash of cooking water to create a silky, emulsified sauce.

Stuff You’ll Need

All ingredients are easy to find at most supermarkets.

• Pistachio nuts – unsalted and shelled.
• Basil and parsley – a mix keeps basil from overpowering the pistachio.
• Garlic – for aromatic depth.
• Pecorino cheese – finely grated; Parmigiano or Grana Padano also work.
• Extra virgin olive oil – use a good-quality oil since it’s uncooked.
• Pasta – dried or fresh, your choice.

Step by Step

Making this pesto is straightforward. I prefer a pestle and mortar to control texture, but a food processor or blender works well too.

Pestle & Mortar Pesto

1. Step 1: Pound the pistachios until coarse, then add garlic and continue pounding.
2. Step 2: Add parsley and basil, crushing until the leaves are broken down and smooth.
3. Step 3: Add the grated cheese and blend until incorporated.
4. Step 4: Slowly stir in olive oil until the mixture emulsifies and becomes creamy. Season with salt and pepper.

Food Processor/Blender Pesto

• Step 1: Add the nuts, garlic, herbs and cheese to the processor and begin to blend.
• Step 2: While blending, pour in the oil in a steady stream until smooth. Season to taste.

Making the pasta

• Step 1: Cook pasta in plenty of salted water according to the package. Reserve up to 2 cups of the cooking water before draining.
• Step 2: In a deep pan over low heat, combine the cooked pasta with most of the pesto. Add about 3/4 cup of the hot cooking water and toss quickly to create a creamy, emulsified sauce. Add more water if the sauce seems dry.

Serve immediately, garnished with a little extra pesto.

Pro Tips

• Pasta cooking water: The starchy hot cooking water is the key to a silky pesto pasta. It helps melt the cheese and emulsify the oil and pesto into a creamy sauce—add it gradually until you reach the desired consistency.

Serving & Storage Suggestions

Serve this dish immediately while hot for the best texture. It also works well at room temperature as a pasta salad—fusilli or farfalle are great choices with roasted or fresh vegetables and a little lemon zest.

• Leftovers: Keep refrigerated for a couple of days; flavour remains but creaminess softens. Not ideal for freezing once combined with pasta.
• Refrigerating pesto: Store pesto in a sealed jar with a thin layer of olive oil on top for up to 2 weeks.
• Freezing pesto: Freeze pesto in small containers for up to 3 months. Defrost in the fridge; avoid microwaving to preserve fresh herb flavour.

Ready to get cooking?

Pesto pasta requires minimal effort and a few good ingredients. Pistachios add a fragrant, nutty twist to the classic pesto, making this an easy, satisfying dish for lunch or a simple weeknight dinner.

Give it a try and enjoy the vibrant flavours.

More Italian recipes

If you enjoyed this pistachio pesto, explore other Italian favourites for more inspiration.

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