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This Pistachio Pesto Pasta Recipe combines fresh basil, toasted pistachios, garlic, and aged cheeses making a pesto sauce bursting with rich, vibrant flavors. It’s a simple pasta recipe that’s ready in 20 minutes and everyone loves. Buon appetito!
This gemelli pasta recipe and traditional pesto pasta recipe are more quick and easy recipes to try!
Why you’ll love this family favorite!
With its vibrant green pesto sauce, sprinkling of grated cheese, and garnish of chopped pistachios, this homemade pistachio pesto tastes amazing and looks stunning on the plate. It’s sure to impress family and friends alike.
This will be one of your favorite pasta recipes! It’s like a fantastic twist on my vegan walnut pesto and arugula pesto.
Made With AmorE,
Simple Ingredients
There’s something deeply satisfying and comforting about a bowl of perfectly cooked pasta tossed in flavorful pesto sauce. This recipe uses my pistachio basil recipe, combining nutty, slightly sweet pistachios with the traditional pesto flavors of basil and garlic.
- Pasta: Choose your favorite pasta or use whatever you have on hand. Any shape pasta—spaghetti, penne, fettuccine, or rigatoni will work well.
- Shelled pistachios: Pistachio nuts add a delightful nutty flavor and a unique texture to the pesto.
- Fresh garlic: Garlic cloves contribute a pungent and aromatic flavor to the pesto. This is not a recipe you want to swap the fresh for garlic powder — the results will not be the same.
- Fresh basil leaves: Fresh basil leaves, a signature ingredient in Italian cuisine, bring a sweet and savory profile with hints of anise and mint. It adds brightness and overall flavor to the dish.
- Parmigiano-Reggiano cheese: This high-quality, aged Italian parmean cheese adds a rich and nutty flavor to the pesto. It’s finely grated and mixed into the sauce, providing depth of flavor and richness.
- Pecorino Romano cheese: Another traditional Italian cheese, Pecorino Romano, is salty and tangy, adding complexity to the pesto. It’s grated and blended with other ingredients to enhance the overall taste of the dish.
- Extra virgin olive oil: Extra virgin olive oil is a staple in Italian cooking and serves as the base of the pesto sauce. It adds richness and a silky texture to the sauce, binding all the ingredients together.
See the recipe card for quantities.
Substitutions and Variations
- Roasted Red Pepper Pesto: Blend roasted red bell peppers with almonds, basil, garlic, Parmesan, and olive oil. Toss with pasta and top with burrata and chopped almonds.
- Arugula Pistachio Pesto: Similar to my arugula walnut pesto, swap basil for arugula and use pistachios. Pair with roasted cherry tomatoes for a sweet contrast. Spinach or kale also work well!
- Nut Swaps: Substitute pistachios with almonds, walnuts, pine nuts, or cashews.
- Cheese Alternatives: Use Grana Padano or Asiago cheese intead.
- Dairy-Free or Vegan: Leave out the cheese and add nutritional yeast to taste to give it a slightly cheesy flavor.
- Creamy Twist: Add a splash of heavy cream or butter to the pasta while tossing for a creamy pistachio pesto sauce.
How to Make Pistachio Pesto Pasta
Homemade pesto is the best and only takes a few minutes to make in the food processor or blender. I usually make a double batch and freeze some! Full instructions are in the recipe card at the bottom of this post.
Step #1: Combine all the ingredients for the pesto in a food processor.
Step #2: Blend the ingredients in a food processor or high-speed blender. Add a touch of lemon juice and lemon zest or an extra clove of garlic if you like!
Step #3: Cook your pasta al dente in a large pot of salted water! It makes all the difference. Drain it and be sure to save a little bit of the pasta water.
Step #4: Toss the pasta with the pesto. Add the pasta water as needed if it’s too thick. Serve it up topped with grated cheese. Tossing the pasta while it is still hot creates a smooth and creamy sauce without adding any cream!
Recipe Tips
- Ingredients Matter. Use high-quality, authentic Italian ingredients, such as Parmigiano-Reggiano and Pecorino Romano cheeses and extra virgin olive oil from Italy.
- Don’t Overcook the Pasta. For the perfect texture, cook the pasta al dente, as is traditional in Italian cuisine.
- Serve Immediately. Toss the pasta with the pesto while it’s hot and serve right away to ensure fresh and vibrant flavors.
- Simple Garnish. Top with additional cheese and chopped pistachios for added texture and flavor. Explore more pistachio pesto pasta toppings in the serving section below!
Recipe FAQs
Yes, you can make vegan pesto pasta by using a dairy-free pesto made with ingredients like nutritional yeast, nuts, or tofu. You can also omit the cheese from the pesto sauce for a vegan-friendly option.
Not directly—toss it with warm pasta off the heat. Heating too much can dull the fresh flavors.
Yes! Use a mortar and pestle for a traditional method. It takes a bit more time, but it gives a rustic texture and incredible flavor.
Serving Suggestions
Serve your pistachio pesto pasta with pear gorgonzola salad, crusty bread, or grilled eggplants. It also pairs well with a grilled chicken sandwich or grilled shrimp.
Explore adding different toppings to your bowl of pistachio pesto pasta. Each one is a bit different to add more flavor or add a different texture.
- Cherry tomatoes: Halved or quartered cherry tomatoes add a burst of freshness and sweetness to the pesto pasta.
- Burrata cheese: This adds a lovely creamy components to the dish.
- Grilled or roasted veggies: A great way to add some depth and complexity to your pesto pasta. Try topping it will some grilled eggplant, roasted zucchini and yellow squash, Tuscan roasted broccoli, bell peppers, or chickpeas.
- Shaved Parmesan curls: Use a vegetable peeler to create thin curls of Parmesan to serve on top instead of regular grated.
How to Store and Freeze
Place any leftover pasta in an airtight container or cover the serving dish tightly with plastic wrap. Store it in the refrigerator for up to 2-3 days.
To freeze leftover pesto, spoon the pesto into an airtight container or ice cube tray. Freeze up to 3 months. Thaw in the fridge or stir into hot pasta to melt.
More Sweet & Savory Pistachio Recipes
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Pistachio Pesto Pasta Recipe
Equipment
Ingredients
- 1 lb pasta of your choice (such as spaghetti, linguine, or penne), 450g
Basil Pistachio Pesto:
- 1 cup shelled pistachios
- 2 cloves garlic, peeled
- 2 cups fresh basil leaves, packed
- ½ cup freshly grated Parmigiano-Reggiano cheese, more for serving
- ¼ cup freshly grated Pecorino Romano cheese
- ½ cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Reserved pasta cooking water
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
- Prepare the pesto: Combine the shelled pistachios, garlic cloves, and basil leaves in a food processor or blender. Pulse until coarsely chopped.
- Add the cheeses and olive oil: Add the grated Parmigiano-Reggiano and Pecorino Romano cheeses to the food processor. With the motor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. Season with salt and freshly ground black pepper to taste.
- Combine the pesto and pasta: In a large mixing bowl, toss the cooked pasta with the freshly prepared pistachio pesto until well coated. If the pesto is too thick, add a splash of reserved pasta cooking water to thin it out and help it adhere to the pasta.
- Serve: Divide the pesto-coated pasta among serving plates or bowls. Garnish with additional grated Parmigiano-Reggiano cheese and a sprinkle of chopped pistachios (or the suggestions in the notes), if desired. Serve immediately, and enjoy your authentic Italian basil pistachio pesto pasta!
Notes
- Consider adding some grilled or roasted veggies on top to add some depth and complexity to your pesto pasta. Try topping it will some grilled eggplant, roasted zucchini and yellow squash, Tuscan roasted broccoli, bell peppers, or chickpeas. Halved or quartered cherry tomatoes add a bright, sweet, juicy component.
- For the perfect texture, cook the pasta al dente, as is traditional in Italian cuisine.
- Toss the pasta with the pesto while it’s hot and serve right away to ensure fresh and vibrant flavors.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this version of pesto and it pairs amazing with pasta!