Let me tell you about the first time I tasted Pasta al Pesto di Pistacchio in a tiny trattoria in Palermo. The moment that vibrant green sauce hit my tongue, I understood why Sicilians guard their pistachios like treasure. This isn’t just pesto—it’s a love letter to Bronte’s golden hills, where the world’s finest pistachios grow in volcanic soil. Imagine your favorite basil pesto got a Sicilian makeover: pine nuts traded for buttery pistachios, the sauce richer than a Medici and brighter than a Mediterranean noon.
Why This Recipe Works
- Effortless elegance – Few dishes deliver this much wow factor for so little work
- Texture heaven – Creamy sauce meets al dente pasta with crunchy nut toppings
- Your secret weapon – Equally at home on a Tuesday night or dinner party table
- Beginner’s dream – If you can boil water, you can make restaurant-quality pasta
The Story Behind the Sauce
This recipe carries the essence of Sicily in every bite—sun-warmed pistachios, basil that smells like an Italian summer, and cheeses aged to perfection. It’s what happens when peasant food meets luxury ingredients.
Essential Ingredients & Tools
For the Pistachio Pesto (The Star of the Show)
- 1 cup (150g) shelled pistachios (Bronte DOP preferred, but regular unsalted work too)
- 1 tightly packed cup (30g) fresh basil leaves (Stems removed to avoid bitterness)
- ½ cup (120ml) extra-virgin olive oil (Use your good bottle—this isn’t the time for basic)
- ⅓ cup (30g) finely grated Parmigiano Reggiano (The king of cheeses for good reason)
- ¼ cup (20g) finely grated Pecorino Romano (Its salty punch balances the pistachios)
- 1 small garlic clove (Trust me, more isn’t better here)
- ½ tsp fine sea salt (Plus more for pasta water)
- ¼ tsp freshly ground black pepper
For the Pasta
- 12 oz (340g) short pasta (Trofie are traditional, but fusilli or penne work beautifully)
- ½ cup reserved starchy pasta water (Liquid gold for sauce consistency)
Tools You’ll Need
- Food processor or blender (A mortar and pestle works for traditionalists)
- Large pot (For properly cooking pasta)
- Colander (For draining)
- Microplane or fine grater (For perfect cheese texture)
- Rubber spatula (For scraping every bit of pesto)
Serves 4 | Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins
How to Make Pasta al Pesto di Pistacchio
- Awaken the Pistachios
Toast 1 cup (150g) shelled pistachios gently in a dry skillet over medium-low heat until you catch that first whiff of nutty perfume—about 3-5 minutes, shaking the pan frequently. Let them cool completely (hot nuts make sad, wilted pesto). Why this matters: Toasting enhances flavor but residual heat can burn the nuts if not cooled. - Build the Pesto Base
In a chilled food processor bowl (10 mins in freezer), pulse cooled pistachios with 1 small garlic clove and ¼ tsp fine sea salt until coarsely chopped—about 5 pulses. Why pulse first? Creates texture for proper emulsification later. - Add Greens and Cheese
Add 1 tightly packed cup (30g) fresh basil leaves and ⅓ cup (30g) finely grated Parmigiano Reggiano and ¼ cup (20g) finely grated Pecorino Romano, pulsing just 3-4 times until combined—overworking turns your emerald sauce army green. Pro tip: Scrape sides between pulses for even blending. - The Emulsification Dance
With processor running on low, drizzle in ½ cup (120ml) extra-virgin olive oil slowly over 15-20 seconds. Why slow? Allows oil to properly bond with nut particles. If sauce separates, add 1 tsp ice water to re-emulsify. - Pasta Perfection
Salt boiling water until it tastes like the sea (about 2 tbsp per gallon). Cook 12 oz (340g) short pasta al dente (check package time minus 1 minute), reserving ½ cup reserved starchy pasta water 1 minute before draining—it’s thickest then. - The Grand Finale
Toss drained pasta with pesto in the warm pot (off heat), adding reserved water 1 tbsp at a time until each piece glistens. Why starchy water? The starch acts as culinary glue for sauce adhesion. - Serve with Flair
Plate immediately, topping with crushed pistachios and extra cheese. Chef’s touch: Offer flaky sea salt at table for texture contrast.
Pro Technique
The Cold-Blend Method
Always use cold ingredients and a chilled processor bowl. Heat causes oxidation, turning pesto brown.
Basil’s Golden Rule
Pulse minimally—you want to barely bruise leaves, not puree them. For milder garlic, blanch clove 15 seconds first.
Nut-Toasting Nuances
Pistachios burn easily due to high oil content. Remove from heat when fragrant—they’ll continue cooking off-heat.
Storage & Freshness Guide
Pesto Alone
Press plastic wrap directly on surface before sealing. Keeps 3 days refrigerated or freeze in ice cube trays for 3 months.
Leftover Pasta
Reheat gently in skillet with splash of milk over low heat. Consume within 2 days for best texture.
Ingredient Variations and Their Impact
Nut Variations
Try toasted almonds for different twist, but pistachios are essential for authentic flavor.
Cheese Swaps
Aged Manchego can substitute Pecorino for sweeter notes. Vegan? Use nutritional yeast + tahini.
Pasta Shapes
Casarecce’s grooves or paccheri’s tubes catch sauce beautifully. Whole wheat works for nuttier flavor.
Perfect Pairings
Complementary Dishes
- Arugula Salad with Lemon Vinaigrette
The peppery bite and citrus cut through the pesto’s richness, while shaved fennel adds refreshing crunch. - Roasted Cherry Tomatoes
Blistered at 400°F (200°C) with garlic and thyme, their caramelized sweetness balances the pistachios’ savoriness.
Drinks
- Sicilian Grillo
This crisp white wine’s tropical fruit notes complement the herbal tones. Serve well-chilled. - Sparkling Water with Blood Orange
Effervescence cleanses the palate between bites, while citrus echoes Sicilian flavors.
Something Sweet
- Almond Biscotti
The nutty crunch mirrors the pistachios, creating harmony. Dunk in Vin Santo for authentic finish. - Lemon Granita
A frosty, tart counterpoint to the creamy pasta—like a palate-cleansing Sicilian sunset.
FAQs
- Can I use store-bought pesto?
You could, but fresh pistachio pesto’s texture and vibrancy are irreplaceable. - Why is my pesto brown?
Over-processing basil or air exposure causes oxidation. Always press plastic wrap on surface. - Can I make it vegan?
Swap cheese for nutritional yeast + tahini, but expect milder flavor. - No food processor?
Chop nuts finely first, then use mortar and pestle—it’s traditional but labor-intensive.
Pasta al Pesto di Pistacchio: A Taste of Sicilian Sunshine on Your Plate
Try my easy Pasta al Pesto di Pistacchio recipe—a creamy, nutty Sicilian classic ready in 25 minutes. Perfect for weeknights or impressing guests!
Ingredients
For the Pistachio Pesto
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1 cup shelled unsalted pistachios (150g)
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1 tightly packed cup fresh basil leaves (30g)
-
½ cup extra-virgin olive oil (120ml)
-
⅓ cup finely grated Parmigiano Reggiano (30g)
-
¼ cup finely grated Pecorino Romano (20g)
-
1 small garlic clove
-
½ tsp fine sea salt
-
¼ tsp freshly ground black pepper
For the Pasta
-
12 oz short pasta (340g)
-
½ cup reserved starchy pasta water
Instructions
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Toast 1 cup (150g) shelled pistachios in dry skillet 3-5 mins until fragrant. Cool completely.01
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In food processor, pulse cooled pistachios, 1 small garlic clove, and ¼ tsp fine sea salt until coarsely chopped.02
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Add 1 tightly packed cup (30g) fresh basil leaves, ⅓ cup (30g) finely grated Parmigiano Reggiano, and ¼ cup (20g) finely grated Pecorino Romano, pulsing 3-4 times until just combined.03
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With processor running, slowly drizzle in ½ cup (120ml) extra-virgin olive oil until emulsified.04
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Cook 12 oz (340g) short pasta in salted boiling water until al dente, reserving ½ cup reserved starchy pasta water before draining.05
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Toss drained pasta with pesto in warm pot, adding reserved water 1 tbsp at a time until saucy.06
