Go Back

Pistachio Pesto Pasta

Pasta coated in a luxurious silky pesto sauce made with creamy pistachios - so yum!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Italian
Servings 2

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.
Keyword pasta