Pistachio Pesto Pasta
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This Pistachio Pesto Pasta combines fresh basil, shelled pistachios, garlic, Parmigiano Reggiano, Pecorino Romano, and extra-virgin olive oil into a vibrant pesto sauce with a rich, nutty flavor. Toss the homemade basil pistachio pesto with hot al dente pasta and reserved pasta water for a silky sauce that coats every bite. Ready in 20 minutes, this Italian pasta makes a flavorful vegetarian meal with plenty of fresh basil and pistachio flavor.
This Tomato Mascarpone Pasta and traditional Pesto Pasta are more quick and easy recipes to try!
Quick Look: Pistachio Pesto Pasta
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 6
- Dietary Info: Vegetarian
- Method: Food processor pesto + pasta toss
- Technique: Blend pistachios, basil, garlic, and cheeses with extra-virgin olive oil to make the pesto, cook the pasta al dente, then toss the hot pasta with pesto and reserved pasta water.
- Flavor/Texture: Fresh, nutty, herbaceous, garlicky, savory, silky
A Pistachio Twist On Pesto
I love this version of pesto because pistachios bring a mellow, buttery flavor to the classic combination of basil, garlic, cheese, and olive oil. The pistachios add more than just a nutty taste; they also give the pesto a naturally rich texture that coats pasta beautifully. I use both Parmigiano Reggiano and Pecorino Romano for a balance of nutty and salty flavor, then loosen the pesto with a little pasta water so it becomes silky instead of thick. It is one of my favorite ways to turn a handful of Italian ingredients into a flavorful pasta dinner.
This will be one of your favorite pasta recipes! Pair with a salad dressed with Creamy Italian Dressing.
Made With AmorE,
โPistachios seemed to give it a little sweetness, kids loved it. Will definitely make again.โ
โ Laurie
Simple Ingredients
A few Italian ingredients create a vibrant pistachio pesto with a rich, nutty flavor and fresh basil finish.
- Pasta: Use your favorite pasta shape to pair with the pistachio pesto. Long or short shapes both work well.
- Pistachio Pesto: Homemade basil pistachio pesto creates the fresh, nutty, herbaceous sauce that coats the pasta.
See recipe card for full information on ingredients and quantities.
Substitutions and Variations
- 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!
- 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. Try my original Creamyย Pestoย Sauce.
How to Make Pistachio Pesto Pasta
This pasta comes together quickly by blending the pesto while the pasta cooks, then using reserved pasta water to create a smooth sauce that coats the noodles. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Combine all the ingredients for the pesto in a food processor.
- 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!
- 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.
- Toss the pasta with the pesto. Add the pasta water as needed if itโs 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!
Basil Pistachio Pesto Pasta FAQs
Pistachio pesto, or pesto al pistacchio, is closely associated with Sicily, where pistachios are an important ingredient in the cuisine. This recipe is a basil pistachio version that combines the nutty flavor of pistachios with the fresh basil and cheeses found in classic Italian pesto.
Not directlyโtoss it with warm pasta off the heat. Heating too much can dull the fresh flavors.
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.
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.
Serving Suggestions
I love serving this pistachio pesto pasta with a Tomato Burrata Salad for a fresh contrast to the rich pesto. Add Crusty Bread for serving, or top the pasta with burrata, halved cherry tomatoes, Grilled Eggplant, Roasted Zucchini and Yellow Squash, Toasted Broccoli, bell peppers, chickpeas, or chopped pistachios. For a heartier meal, serve it with a Grilled Chicken Sandwich or Grilled Shrimp.
My Pro Tips
Recipe Tips
- Donโt replace fresh garlic with garlic powder because fresh garlic gives the pesto its characteristic aromatic flavor.
- Cook the pasta al dente so it holds its texture when tossed with the pesto.
- Reserve pasta water before draining because the starchy water loosens the pesto and helps it cling to the pasta.
- Toss the pesto with hot pasta off the heat to keep the basil flavor fresh and the pesto vibrant.
More Pesto Recipes
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Basil Pistachio Pesto Pasta Recipe
Equipment
Ingredientsย
- 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
- ยฝ cup freshly grated Parmigiano-Reggiano cheese, more for serving
- ยผ cup freshly grated Pecorino Romano cheese
- ยฝ cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Reserved pasta cooking water
Instructionsย
- 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
- Donโt replace fresh garlic with garlic powder because fresh garlic gives the pesto its characteristic aromatic flavor.
- Cook the pasta al dente so it holds its texture when tossed with the pesto.
- Reserve pasta water before draining because the starchy water loosens the pesto and helps it cling to the pasta.
- Toss the pesto with hot pasta off the heat to keep the basil flavor fresh and the pesto vibrant.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made your Pistachio Pesto today. It was so easy even though my first time making pesto. It came out really delicious!
Thank you for all of your wonderful recipes
Yes, it is a super easy recipe and so fresh! I am happy you loved it!
Pistachios seemed to give it a little sweetness, kids loved it. Will definitely make again.
Yay! I’m thrilled the kids loved it :).
I love this version of pesto and it pairs amazing with pasta!