Pistachio Pesto Pasta
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.
Table of Contents
This recipe was first published in 2021 and has since been updated with a few small tweaks to the instructions and ingredient notes.
Sicilian Pistachios
Sicily produces a wide variety of pistachios, so it is only natural that the local cuisine celebrates them with a dedicated sauce. Originating from the town of Bronte, this version – known as Pesto di Pistacchio di Bronte – swaps pine nuts for vibrant green pistachios and incorporates parsley. The result is a creamy, slightly sweet sauce that captures the island’s 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
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.
A Balanced Use of Garlic
This recipe uses a single garlic clove to ensure the other ingredients shine. This restraint keeps the flavor profile balanced without overpowering the delicate nuttiness of the pistachios.
Mastering the Texture
One cup of high-quality extra virgin olive oil provides a chunky, slightly saucy consistency. Because the final texture is a matter of preference, you can easily adjust the amount of oil to achieve a smoother, thinner sauce.
Using a Blender 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.
Pistachio Pesto Pasta
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Ingredients
The recipes yields yields 2 cups/402 grams of pesto.
- 1 ½ cups (210 grams) raw, unsalted pistachio nuts , If you can't find raw unsalted pistachios, use salted, roasted pistachios, just wipe as much of the salt off as possible and watch the added salt amount.
- ¾ cup (6 grams) fresh parsley
- ½ cup (56 grams) pecorino Romano cheese , cut into small pieces
- 1 small garlic clove, peeled (or more if you like)
- Salt and black pepper to taste
- 1 cup (236 ml) extra virgin olive oil
Instructions
- Preheat oven to 350°F/178°C.
- Spread the pistachios onto a baking pan in a single layer. Roast for 10 minutes, remove and allow to cool.
- Add all ingredients to a food processor, excluding the olive oil, salt, and pepper. Pulse until the nuts and cheese are broken down into a coarse texture. With the motor running, slowly drizzle in the olive oil until you reach your desired consistency. Season with salt and pepper to taste.
- Serve over your favorite warm, cooked pasta or gnocchi.
What kind of parsley do you use for this recipe?
You can use Italian flat leaf or curly parsley.
This is my new favorite pesto! Amazing flavor and a great nutty texture. I made double and so I could freeze half.
I’m so glad you like it.
This is really good! A wonderful nutty texture and great flavor. thank you
Thank you so much
Pistachio Pesto Pasta was delicious! I made it to serve for a friend’s birthday dinner and everybody loved it! The pistachios and parsley were a refreshing change. I added alittle hot pasta water to make the sauce creamier.
Thank you so much for the feedback, I’m so glad you enjoyed it.
I feel like the odd man out. My husband had this pasta while we were in Matera. I made the pasta with semolina flour. It looked just like the “langhe” he had there. I followed the recipe exactly. But I must say it was a little bland. The “crusche” don’t really add anything to it. Has anyone found this to be true with their dish?
I have found that the key to this recipe is You have to have really good pistachios. It’s all in the pistachio quality as that’s where all the flavor is.
I wasn’t sure I would like this, but I loved it. The nuttiness is just perfect
This is wonderful to hear, thank you