Can I make this pesto by hand?

Yes you can, it just won't be quite as smooth but the traditional way to do it is in 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.

How long does Pesto Al Pistacchio last?

It will last a least a week in the fridge. As long as it looks and smells okay, you can eat it. See the cooking tips above for how best to store it.

Pistachio Pesto Pasta (Pasta Al Pesto Pistacchio)

Pistachip Pesto Pasta (Pasta Al Pesto Pistacchio)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A perfect pistachio pesto pasta, made with gorgeous green pistachios that give it the most amazing texture and nutty flavour. It's a level up from jarred pesto pasta I can tell you!

Author: Margie Nomura
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 2
Category: Dinner
Method: Stove Top
Cuisine: Italian

Ingredients

Scale

For the pesto:

100g shelled pistachios, toasted
100g basil
200ml olive oil
1 garlic clove (optional)
1 lemon, zest and juice
½ tbsp freshly ground black pepper
70g parmesan
salt, to taste

For the pasta:

200g pasta
More pistachios, to decorate
Ricotta/mozzarella/burrata, for topping

Cook Mode Prevent your screen from going dark

Instructions

Get a pot of salted water on to the boil and boil the pasta according to package instructions.
Meanwhile, add all of the pesto ingredients to a blender and blitz until smooth. No need to grate the parm, it's fine in the blender in chunks. Taste the pesto and see if you need to add any salt, you may find it’s salty enough from the cheese.
Drain the pasta, return to the pan and add a few spoons of pesto until you have your desired sauce level. Plate up and top with more pistachios and a dollop of ricotta. Transfer any leftover pesto to an airtight jar and store in the fridge.

Notes

How to store the pesto: any pesto you don’t use can be stored 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.

Find it online: https://desertislanddishes.co/pasta-al-pesto-pistacchio/