No, this pistachio pesto pasta is not classic, but after trying this recipe, you might just prefer it to the original version with pine nuts!
First, why pistachio for pesto? For this wild idea, I gotta thank my frugal inner housewife. I love a good pesto pasta, but the price of pine nuts has skyrocketed. There was a time I bought it for about RM16.90, and even then my tooth was aching from the price. The last time I checked several months ago, the same amount of nuts cost RM27.90! No way!!!
One night, I was snacking on pistachios which I bought wholesale in Ipoh for very reasonable RM25 per 500g. Then it occurred to me, these nuts are creamy and buttery, making them a perfect candidate for pesto.
I googled pistachio pesto and turned out there IS such a thing.
I shared my idea with hubs, and he set to work.
The result was the most luxuriously creamy, deliciously decadent plate of pesto pasta I’d ever eaten – move over, pine nuts!
The steps for making pesto pasta are deceptively easy but there are some key principles that can make or break your dish
1. Do not use too much garlic.
In my first few attempts at making pesto, I always added more garlic than stipulated in the recipe ingredient list My logic? Coming from an Asian background, we use garlic rather generously in many savoury dishes as it’s a wonderful way to flavour the oil as you stir-fry. So I thought, the more the tastier.
That’s where I made my mistake. You see, pesto is a no-cook sauce. The garlic is added RAW and never cooked at all. Raw garlic is very pungent, and can easily overpower the rest of the ingredients. So you want just enough to get an aromatic hint, or else the whiff will whack you like you’re a vampire.
2. Roast the nuts
To achieve a pesto with tons of flavour, roast the nuts before using them in a pesto. Roasting brings out and amplifies the nuts’ aroma.
3. Add more oil and lemon juice than you think you need.
Always. Keep adding until you think it’s too much – trust me. The oil acts as a lubricant and prevents the pesto from drying up. The acidity in the lemon juice cuts through the creaminess, providing a bright, zippy contrast.
Mortar and pestle OR food processor?
I’ve tried using both. For me, old school wins by a mile. A mortar and pestle yields a more rustic result, yet the sauce is silkier. The food processor version has a more uniform appearance and less textural interest. The mortar and pestle pesto was also more deeply infused with the original flavours of the ingredients.
Finally, a note about cooking the pasta. Definitely a no-brainer, but in this recipe, hubs cooks the pasta in the same pan where he brings together the sauce. I’ve seen The Pasta Queen, Donal Skehan and Martha Stewart use variations of this method. Basically, you can do this if you have a wide and deep enough saucepan to place all your pasta flat in the centre without breaking any strands. Fill pan with just enough water to cover the pasta and bring to the boil. When the water is nearly dry, the pasta should be cooked. That’s when you add the pesto sauce.
Happy cooking!
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Pistachio Pesto Pasta
Equipment
- Saucepan, mortar and pestle, chopping board
Ingredients
- 150g pasta of choice ( we used angel hair)
Enough water to cover pasta in saucepan
1 cup basil leaves
1 clove garlic
30g pistachio flesh, toasted
1/2 cup olive oil or more
4 tbs lemon juice or more
2 tbs grated parmesan cheese
Black pepper
Instructions
- Chop up basil leaves finely.
- Pound pistachios; doesn't have to be too fine.
- Mince garlic.
- In a mortar and pestle, mix garlic and basil, then add pistachios. Add in olive oil slowly. Start with half a cup, then add more if necessary. Finally add parmesan.
- In a deep, flat bottomed saucepan, boil water with salt added. Estimate the amount water to just be enough to cover the pasta. Add pasta and cook according to the time stated in the package.
- When water has ALMOST but not completely dry up, stir in the pesto paste and mix thoroughly. You need the water to make a sauce.
- Add in lemon juice. If sauce is too dry, add more olive oil.
- Check for seasoning. Add cracked black pepper and salt (if necessary). Your pasta is ready to be served!
Notes
Pistachio Pesto Pasta - Quick FAQ
1. What is pistachio pesto pasta?
Pistachio pesto pasta is a creamy pesto made by blending roasted pistachios with garlic, olive oil, lemon juice, cheese, and herbs, then tossed with pasta.2. Why use pistachios instead of pine nuts for pesto?
Pistachios are more affordable, naturally creamy, and buttery, making them an excellent substitute for pine nuts without sacrificing richness or flavour.3. Does pistachio pesto taste very different from classic pesto?
It’s different, but not in a bad way. Pistachio pesto is creamier, slightly sweeter, and less sharp than pine-nut pesto, with a more rounded, luxurious mouthfeel.4. Should pistachios be roasted before making pesto?
Yes. Roasting pistachios enhances their aroma and deepens their flavour, making the pesto far more fragrant and complex.5. How much garlic should I use in pistachio pesto?
Use less than you think. Because pesto is uncooked, raw garlic can easily overpower the sauce. One small clove is usually enough.6. Why does pistachio pesto need more olive oil and lemon juice?
Extra olive oil keeps the pesto silky and prevents it from drying out, while lemon juice adds acidity to balance the richness of the nuts and cheese.7. Is a mortar and pestle better than a food processor for pesto?
A mortar and pestle produces a silkier, more aromatic pesto with better flavour integration, while a food processor gives a smoother but less complex result.8. Can I make pistachio pesto pasta in one pan?
Yes. You can cook the pasta in just enough water in a wide pan, then add the pesto directly when the pasta is nearly dry for a cohesive, flavourful sauce.9. What pasta works best with pistachio pesto?
Long pasta like spaghetti or linguine works beautifully, but short pasta with ridges also holds the creamy pesto well.10. Can pistachio pesto be made ahead of time?
Yes. Store it in an airtight container with a thin layer of olive oil on top to prevent oxidation, and refrigerate for up to three days.
Alexandra Wong is a Malaysian food writer, recipe developer and the author behind Cook With Ipohbunny. She shares practical family recipes, restaurant recreations and home-cooking tips inspired by Malaysian Chinese cuisine.