Pesto di Pistacchi, or pistachio pesto, is a flavorful Italian sauce that comes from Sicily, where pistachios are widely used in both savory and sweet dishes. Made with pistachios, olive oil, Parmesan, and a touch of garlic and lemon, this pesto has a rich, slightly sweet flavor that's a delicious twist on a classic pasta dish.
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Unlike classic basil pesto, this version is chunkier and with a nutty flavor thanks to the Sicilian pistachios. It pairs beautifully with pasta, but it's also perfect as a spread for crostini, a topping for grilled vegetables, or even a sauce for fish or chicken.
For more pesto variations, try also this Pesto Rosso (Sun-dried Tomato Pesto), or this Cavolo Nero Pesto (Kale Pesto).
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🧾 Ingredients
- Pistachios - Use unsalted, shelled pistachios for best control over flavor. If possible, choose high-quality pistachios, such as Sicilian pistachios (Pistacchi di Bronte), for a more intense taste.
- Parmesan Cheese - Adds umami and helps thicken the pesto. Use freshly grated Parmigiano Reggiano for the best result.
- Extra Virgin Olive Oil - A good-quality olive oil is essential to achieve a smooth, well-balanced pesto.
- Garlic - Use a small amount to enhance flavor without overpowering the pistachios.
- Lemon - Adds brightness and keeps the pesto from feeling too heavy. It's optional, but I love the freshness it adds to the pesto.
- Salt & Black Pepper - Season to taste, especially if your pistachios are unsalted.
- Fresh Basil - Adds a fresh herbal note, though traditional versions sometimes omit it.
See the recipe card for quantities.
🍳 Substitutions
- Parmesan → Pecorino Romano: For a sharper, more intense flavor.
- Pistachios → Almonds or Walnuts: For a different nut pesto variation.
- Garlic → Shallot: For a milder, sweeter flavor.
🥣 Variations
- Creamy Pistachio Pesto - Add a spoonful of heavy cream, ricotta or mascarpone for an extra creamy texture.
- Vegan Version - Omit the cheese or replace it with nutritional yeast.
- Spicy Version - Add a pinch of chili flakes for contrast.
- Chunky Style - Pulse less for a more textured pesto.
📋 Instructions with Photos
Step 1. Add all the dry ingredients to a food processor.
Step 2. Pulse until finely minced, then add the olive oil and keep pulsing.
Step 3. Add more oil until you get the preferred consistency.
Step 4. Add to the cooked and drained pasta, then loosen up with some pasta water.
🍽 Serving Suggestions
This pesto di pistacchi is incredibly versatile and can be used in many ways. Toss it with pasta for a quick meal, or spread it over crostini for an easy appetizer.
It also pairs beautifully with:
- Grilled chicken or fish
- Roasted vegetables
- Burrata or fresh mozzarella
- Sandwiches and wraps
For pasta, thin the pesto with a bit of pasta water to create a smooth, silky sauce.
❄️ Storage & Reheating
Fridge: Store in an airtight container for up to 3-4 days. Cover the surface with a thin layer of olive oil to prevent oxidation.
Freezer: Freeze in small portions (such as ice cube trays) for up to 2 months.
Make Ahead: Perfect for preparing in advance and using throughout the week.
💭 Recipe FAQs
Yes, but reduce the added salt and taste before seasoning.
Lightly toasting enhances the flavor, but it's not necessary.
Yes, simply omit the cheese or use a vegan alternative.
⭐ Top tip
Blend the pistachio pesto in short pulses instead of continuously. This helps control the texture and prevents the mixture from becoming too warm, which can affect the flavor and color.
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📖 RECIPE
Ingredients
Equipment
Method
- Add the pistachios, garlic, basil, and Parmesan to a food processor.
- Pulse until finely chopped.
- Slowly drizzle in the olive oil while blending until you get a smooth sauce. Don't overblend to avoid oxidation.
- Add the lemon zest and blend briefly to incorporate.
- Season with lemon juice, salt and black pepper to taste.
- Adjust the consistency of the pesto with more oil or a splash of water if needed. I prefer to keep the pesto quite dense for easier storage and then loosen it with pasta water for serving.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- Pulse to blend gradually to control the texture and avoid oxidation (loss of color/texture).
- Add oil slowly for a smoother consistency. Add more or add water to make the pesto creamier.
- Taste and adjust the seasoning at the end.
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