When I think of pesto, I immediately think of a classic Ligurian version. The kind with an indulgent amount of fresh basil, lots of peppery olive oil and handfuls of pine nuts. It’s the classic pesto you want to be eating all summer long. But, when fall starts, it’s a slightly different story. Basil looses that intense, intoxicating aroma as soon as the summer heat is gone, and that is when this Sicilian style pistachio pesto enters the chat. There’s still plenty of basil in the recipe but it gets an unexpected hit of flavor from the generous addition of fresh mint and a slightly different texture from the crunchy roasted pistachios.
This version of pistachio pesto is delicious and goes great on this pizza bianca, but you can add it to pasta, smother some roasted potatoes with it, or add it to your eggs. Once you make a batch, it will be going on everything. Trust me, you’ll be happy you made it.
when fall starts, it’s a slightly different story. Basil looses that intense, intoxicating aroma as soon as the summer heat is gone, and that is when pistachio pesto enters the chat.
What is pistachio pesto?
Pistachio pesto is a variation of traditional Genovese, or basil pesto, and replaces the classic pine nuts with pistachios. Originating from Sicily, this pesto is made with pistachios, fresh basil, fresh mint and parmesan cheese. It’s absolutely delicious, and if you haven’t had it yet, you’ve got to try it.
What is pistachio pesto used for?
Pistachio pesto is used much like traditional basil pesto. It can be mixed with pasta for a quick and flavorful meal, spread on crostini for an appetizer, or drizzled over roasted vegetables for added flavor. Its unique nutty flavor also makes it a great accompaniment to grilled chicken or seafood.
Ingredients to make Pistachio Pesto
To make a classic Sicilian Pistachio Pesto, you’ll need the following ingredients:
- Pistachios: This version uses roasted pistachios, since they are readily available, but feel free to use raw and unsalted pistachios if you can find them.
- Mint: You want fresh mint here. It give the pesto that unmistakable minty flavor that pairs so well with the nutty pistachios.
- Basil: Fresh basil, with that slight licorice flavor, is essential for that iconic pesto aroma and taste.
- Parmesan Cheese: Grated Parmesan adds a salty nutty bite to the pesto.
- Olive Oil: Extra virgin olive oil is what you want. Nothing too peppery.
- Lemon: Lemon juice brightens the flavors and adds a necessary bit of acid.
How to Make Pistachio Pesto
Making pistachio pesto is incredibly simple, and it takes just a few minutes from start to finish.
Prep the Ingredients
Begin by washing the basil and mint leaves thoroughly. Shell the pistachios and grate the Parmesan cheese.
Blend the Pesto
In a food processor, combine the pistachios, basil, mint, olive oil, and Parmesan cheese. Pulse until the mixture is finely chopped.
Check for Seasoning
Check for seasoning and adjust as needed. The pesto may need some extra salt and definitely a squeeze of lemon juice. Blend again and serve.
Common FAQs About Pistachio Pesto
What goes with pistachio pesto?
Pistachio pesto is incredibly versatile and pairs well with lots of dishes. It’s perfect for tossing with pasta or course! It also makes a great topping for grilled meats, fish, or roasted vegetables. You can even spread it on sandwiches like pizza bianca or use it as a dip for breadsticks or fresh veggies.
How to Store Pistachio Pesto
Store your pistachio pesto in the refrigerator in an airtight container. It will keep for up to a week. For longer storage, consider freezing as mentioned below.
Can you freeze pistachio pesto?
Yes, pistachio pesto freezes very well as long as you don’t add in the parmesan cheese. But, if you already did, not that big of a deal, the texture will be slightly different when defrosted. You can stir in freshly grated cheese after thawing.
To freeze, place the pesto in an airtight container or portion it into ice cube trays for smaller servings. When you’re ready to use it, simply thaw in the refrigerator or add the frozen cubes directly to hot pasta. Then stir in your Parmesan cheese.
What to serve with pistachio pesto?
Pistachio pesto is particularly delicious with pasta, especially when combined with a splash of pasta cooking water to create a creamy sauce. The perfect summer dinner! It also pairs well with grilled shrimp, chicken, or as a topping for bruschetta or a caprese salad.
Pistachio Pesto Pasta Recipe
One of the best ways to enjoy pistachio pesto is by tossing it with pasta. Here’s a simple recipe:
- Cook the Pasta – Bring a large pot of salted water to a boil. Add your choice of pasta (I like spaghetti, paccheri or rigatoni) and cook until al dente. Reserve about 1/2 cup of pasta cooking water.
- Toss with Pesto – In a large mixing bowl, combine the cooked pasta with your homemade pistachio pesto. Add a bit of the reserved pasta water to help the pesto adhere to the pasta and create a silky sauce.
- Serve it up – Plate the pasta and garnish with additional grated Parmesan, chopped pistachios, and fresh basil leaves and mint. Serve immediately.
Some other pesto variations to try:
Traditional Basil Pesto (Pesto alla Genovese)
The classic pesto from Genoa, Italy, made with fresh basil, pine nuts, Parmesan cheese, garlic, and extra virgin olive oil. This vibrant green sauce is perfect for pasta, pizza, or as a spread.
Sun-Dried Tomato Pesto (Pesto Rosso)
A rich and tangy pesto variation made with sun-dried tomatoes, garlic, Parmesan cheese, almonds, and olive oil. Another Sicilian favorite that is great with pasta, spread on sandwiches, or paired with grilled fish.
Arugula Pesto
For a peppery twist, try arugula pesto. Replace basil and mint with arugula leaves, and use walnuts or instead of pistachios. I love this on roasted potatoes or as a dressing for salads.
Kale Pesto
An ideal winter pesto when fresh herbs aren’t in season. Blend fresh kale leaves with pine nuts, walnuts or almonds, garlic, Parmesan cheese, and olive oil. This pesto is great on pasta, or even dolloped in a bowl of soup.
Mint and Almond Pesto
A refreshing variation, mint pesto is made with fresh mint leaves, almonds, garlic, and Parmesan cheese. This bright and aromatic pesto pairs perfectly with lamb, chicken, or grilled vegetables.
Roasted Red Pepper Pesto
For a smoky and sweet flavor, try roasted red pepper pesto. This variation includes roasted red bell peppers, garlic, Parmesan, almonds, and olive oil. It’s a delicious sauce for pasta, sandwiches, or swirled into fresh, warm hummus.
Pistachio Pesto
Equipment
- 1 Food Processor
Ingredients
- 1 C mint
- 2 C basil
- 1 C pistachios shelled and roasted
- 1 /2 C parm
- 1/4 C olive oil
- 1 lemon juiced
Instructions
- To make pesto, add all ingredients to food processor. Blend until combined but still has texture. Check for seasoning. If you need to add salt, or more lemon, use your best judgement here.
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