Pasta is a staple for a quick and tasty dinner but often, we can end up repeating the same ones without realising. Enter this Pistachio Pesto Pasta, also known as Pasta Al Pesto Pistacchio in Italy (where the dish originates). It's like a classic bowl of basil pesto pasta but it's elevated by nutty, mellow pistachios which make the pesto creamy and thick.
Yes it is a homemade pesto (my full Pistachio Pesto post has more tips) which you may think is a lot of effort but if you have any sort of blender, it's really simple. It does make a whole jar of pesto so make this Pistachio Pesto Pasta as the first way to use it. Then you can also use the pesto on so many other things, like this layered Courgette Gratin or this Chicken Flatbread that has a yoghurt base and pesto over the top. For a more traditional pesto pasta recipe, try my Pasta Al Pesto.
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Why you will love this recipe:
- The recipe is quick and easy: pop all in a blender, blitz, stir through pasta!
- It makes a whole jar of pesto that you can use in this recipe and in a whole range of other recipes too.
- The homemade pesto makes the whole dish seem a lot more impressive than it really is.
- It elevates everyday pesto pasta with the nutty, creamy pistachios that is so much better than classic basil pesto.
Ingredients
Pistachio: in a classic basil pesto, this would be with pine nuts but it's so delicious with pistachio. You want shelled & roasted pistachios ideally as it saves you having to shell them yourself. If you buy raw shelled pistachios, I like to toast them to bring out the flavour, but this is optional. Try to avoid heavily salted pistachios as this might make it too salty with the parmesan.
Fresh basil: a big fresh bunch with vibrant green leaves ideally but something like a pesto is ideal to use up any slightly older herbs that may have been in your fridge for a while.
Olive oil: choose something light in flavour as you'll be blending it into the pesto.
Garlic: fresh garlic is what I prefer but if you don’t like strong garlic flavour, you could use a roasted clove of garlic or a teaspoon of garlic granules.
Lemon: this elevates the pesto and adds a little brightness to bring out other flavours.
Black pepper
Parmesan: pecorino and Grana Padano would make good substitutes. Make sure the cheese you're using is vegetarian if that matters to you!
Salt: nothing fancy here as it's just for seasoning not finishing but I do really recommend Maldon Sea Salt Flakes.
Pasta: spaghetti is great here but truly any pasta works. I also love it with casarecce as it's so twisty and catches the pesto well.
See recipe card below for a full list of ingredients and measurements
Substitutions and Variations
Basil: You could use a mix of herbs if you want to make it a little different or use up what you have already. A mix of basil and parsley would be very good or a few chives thrown in too will give it a good flavour.
Pistachios: Of course, this recipe is for pistachio pesto pasta so please do try with those as it's delicious. But if you are looking for a basic pesto recipe, this recipe works with other nuts such as pine nuts, almonds, walnuts.
Parmesan: Use pecorino or Grana Padano if you have that in the fridge instead. If making for vegetarians, opt for a vegetarian alternative that can be found in most supermarkets.
Here's how to make Pasta Al Pesto Pistacchio
This is a very simple recipe but I've included a few step-by-step images to help. As usual, the full recipe is below in the recipe card at the bottom of the page.
ONE: Add the basil, garlic, lemon zest and juice, pepper and olive oil to a blender.
TWO: Add the parmesan too. I have found there's no need to grate it in, the chunks blend up just fine.
THREE: Blend together, either in a blender or food processor. You can blend less for a chunkier texture or you can blend more for smooth. I like it right in the middle.
FOUR: Toss into spaghetti, adding more grated parm if you like.
Cooking tips
How to toast pistachios: I like to toast pistachios in a pan, as this means I can keep a closer eye on them to make sure they don’t burn. Toast over medium-high heat and keep the pan moving to make sure they are evenly toasted. It should take about 5-7 minutes. Let them cool slightly before blending up. You can toast in the oven but I find it harder to control and that makes them easier to burn.
How to store the pesto: leftovers 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 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 or smoothed onto toasted bread, it’ll melt.
How to store basil: any leftover basil should be stored in the following way to keep it alive and strong for a good week. Slice the ends off the basil stalks and place in a small glass or mug in around 1cm of water. Take a clean sandwich bag and cover the basil with it, pulling the bag down the glass. Then seal the sandwich bag around the glass/mug. Leave at room temp.
Frequently Asked Questions
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.
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. It can be stored 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 or smoothed onto toasted bread, it’ll melt.
Yes, you can freeze any leftovers. Either 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.
Yes, 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 result, as it's best hot out the pan. You could make pasta salad with this pesto, in which case, you can cool the mixed pesto pasta and eat cold. I like to add a drizzle more olive oil in that case and a splash of balsamic vinegar to loosen it.
More Recipes You Might Like
If you want to use up any leftover pesto, you can sub it in in my Chicken with White Beans and Pistachio Pesto, or Greek Lamb Burgers with Pesto. I also love this recipe for Pesto, Goats Cheese and Parma Ham on Toast, it's so delicious.
Pesto is also delicious in a sandwich! I love it in this Chicken, Bacon and Pesto Sandwich or also in the famed Desert Island Dishes recipe for Stanley Tucci's Favourite Sandwich. Yum!
Made this recipe and loved it?
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PrintPistachio Pesto Pasta (Pasta Al Pesto Pistacchio)
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Pasta
- Method: Stove Top
- Cuisine: Italian
Ingredients
For the pesto (this makes a whole jar of pesto - 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):
- 100g shelled pistachios, ideally roasted (see cooking tips above if you need to roast your own)
- 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 (any shape)
- Parmesan/pecorino, grated
- Ricotta/mozzarella/burrata, to top (optional)
Instructions
- Get a large pot of salted water on to boil. Once boiling, add the pasta and cook for 10 minutes, or according to package instructions.
- 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.
- Reserve a small amount of pasta water, drain the pasta and return to the saucepan. Add a few good tablespoons of pesto and a splash of pasta water. Mix really well. Serve into bowls, top with more parmesan and a dollop of ricotta or burrata if you like.
Notes
To store: 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 freeze: 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.
Find it online: https://desertislanddishes.co/pasta-al-pesto-pistacchio/
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