Pistachio Pesto Pasta- Culinary Ginger

A traditional Sicilian twist on pesto, Pistachio Pesto Pasta (Pasta al Pesto di Pistacchio) swaps the usual pine nuts and lots of basil for the sweet, nutty pistachio and milder herb flavors of parsley for tangy pecorino Romano cheese. The result is a thick, flavorful sauce that adheres beautifully to all types of pasta – from spaghetti to gnocchi – and even makes a delicious pizza topping.

Ingredients

• pistachios
• Fresh parsley
• Pecorino Romano Cheese
• Garlic
• Salt
• Pepper
• Extra virgin olive oil

This recipe was first published in 2021 and has since been updated with some minor changes to the instructions and ingredient notes.

Sicilian Pesto

Sicily produces a wide variety of pistachios, so it’s only natural that they would create a sauce that celebrates them. Originating from the town of Bronte – famous for its bright green Bronte pistachios. This version (Pesto di Pistacchio di Bronte) swaps pine nuts for pistachios and uses parsley. The result is a thick, slightly sweet sauce that perfectly reflects the island’s bright Mediterranean flavors.

Pesto without basil

There is very little green in this pistachio pesto pasta recipe because it is pistachio pesto (or pistacchio as it is spelled in Italy). Made with a little parsley, you can also use basil and/or mint. I like parsley because I want to taste the spiciness of pistachios.

Pistachio pesto and cheese

I like to buy raw nuts in bulk and roast them myself because I use them in many of my recipes. Basil Lemon Pesto and Sicilian Tomato Pesto. You can also use roasted salted peanuts – just dust off a little of the salt so the sauce isn’t too salty.

Pecorino is not Parmesan

Italians traditionally use Pecorino Romano cheese for this sauce. Made from sheep’s milk, it tastes bolder and saltier than parmesan. Use less to maintain balance and prevent the dish from being too salty. This is why only a small amount of salt is listed in the recipe.

Garlic in pesto

This recipe only uses one clove of garlic. This lets the other ingredients shine and keeps the flavors balanced.

How much olive oil to use

1 cup of high-quality extra virgin olive oil is enough to keep this pesto thick and slightly saucy. The final texture is up to you. You can add more oil to make it smoother.

Use the mixture for pesto

Yes, but there are a few things to keep in mind:

• Texture: Blenders tend to make a smoother pesto than a traditional mortar and pestle or food processor. If you like it thicker, pulse for short periods or finish by hand.
• Capacity: Small blender jars may require you to make the pesto in batches.
• Fluid: You may need slightly less oil than the recipe calls for, as the blender can emulsify it more quickly.

Serve pistachio pesto

• Classic Decoration: Top with scalded cherry tomatoes (cooked in a skillet in olive oil until soft). This is one of the simplest and most delicious classic Italian ways to enjoy pesto—perfect compared to store-bought pasta or Homemade Gnocchi (pictured above). For a thicker taste, add a little burrata.
• Mixing Options: Toss pesto with cooked al dente pasta or gnocchi. I’ve also used it on my Vegetable Flatbread Pizza (pictured above).
• Add Vegetables: Feel free to mix in your favorite cooked vegetables.

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