This Pasta al Pesto Pistacchio is so delicious and a perfect way to use up a jar of pistachio pesto. The pistachios are nutty and mellow, which makes this whole dish a level up from the classic pesto pasta.
For the pesto (this makes a whole jar of pesto around 300-350ml - you won't need all of it for 2 servings of pasta. See post above for ways to use up the rest of the jar):
For the pasta:
Scroll up for a helpful step-by-step guide on how to make the pesto in a blender.
Make ahead: The pesto can be made a week in advance and stored in the fridge. I wouldn't cook the pasta until ready to serve, for best results, as it's best hot out the pan. When ready to eat, toss in the hot freshly cooked pasta. If you do want to make it in advance, you could make it as a pasta salad, in which case, you can cool the mixed pesto pasta and eat cold. Or really, room temperature is best! Make sure you remove it from the fridge 20-30 minutes before you want to eat it to remove the fridge chill. Make sure you use a short pasta (macaroni, fusilli, penne) as spaghetti isn't ideal for pasta salads. I like to add a drizzle more olive oil in that case and a splash of balsamic vinegar to loosen it.
To store the pesto: Store in the fridge in an airtight container or jar. It should last a week or two. If you want to keep it longer, I would advise adding it to a jar and levelling it out so it’s nice and flat. Then add some olive oil over the top to create a layer that essentially seals the pesto. This will stop it going bad as fast. The olive oil will solidify a bit in the fridge but once mixed into hot pasta (for example) or brought to room temperature, it’ll melt.
To store the pesto pasta: keep in an airtight container in the fridge for 3 days. Then reheat when ready (see below).
To reheat the pesto pasta: It's best eaten fresh but any leftovers can be reheated. I keep leftovers in the fridge for 3 days and then when ready to eat, I warm it through gently in a pan over medium heat with a little more pesto and more cheese. A knob of butter helps it come together too. Stir well to make sure it's all evenly heated and coated in sauce!
To freeze the pesto: Freeze in an airtight container, ice cube trays or a freezer bag. The freezer can sometimes darken the pesto in colour so don't be alarmed but it will still taste delicious. You can keep it in the freezer for up to 3 months. When ready to use, simply defrost at room temp and stir through pasta/use as you wish.
Making without a blender: You can make the pistachio pesto by hand, it just won't be quite as smooth but the traditional way to do it is with a pestle and mortar. Start with the garlic (if using) and a pinch of salt and pound together until a paste. Then add the basil, chopped, little by little until they form a paste. Add nuts and repeat. To add the cheese, grate it finely then mix it in little by little, along with the pepper and the lemon juice/zest. Add the olive oil slowly, pounding into the sauce as you go. This will aim to emulsify it a little rather than having little bits of basil and pistachio suspended in oil.
Find it online: https://desertislanddishes.co/pasta-al-pesto-pistacchio/