Pistachio Pesto: A Delicious Twist on a Classic Italian Sauce

Basil pesto is a classic Italian sauce for the famous pasta. However, today, I’ll make pistachio pesto instead.

Pistachio pesto recipe

Pistachio pesto is a vibrant, nutty variation of the classic Italian sauce. It uses pistachios instead of pine nuts. This emerald-hued condiment combines the rich, buttery flavor of pistachios with aromatic herbs and zesty garlic. To understand the unique characteristics of pistachio pesto, let’s compare it to traditional basil pesto:

The pistachio version offers a milder, more versatile flavor than traditional basil pesto, making it an excellent choice for those who find the classic version too intense.

This variation not only adds a unique twist to the dish but also makes it wonderfully rich and satisfying. And the sauce is incredibly versatile. You can toss it with pasta or pizza, use it as a sandwich spread, or serve it as a dip with bread or veggies. It’s one of the best pistachio recipes I’ve ever tried! Here’s how to make the Pistachio Pesto at home:

Pistachio Pesto

A delightful twist on the classic basil pesto, offering a rich, nutty flavor profile. It is a creamy, luxurious spread that can elevate pasta dishes, serve as a dip, or enhance sandwiches and salads. Its unique taste and texture make it an excellent choice.

5 from 2 votes

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Prep Time 10 minutes mins

Course Paste

Cuisine Italian

Servings 4

Calories 180 kcal

Ingredients

  

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• 1 cup unsalted shelled pistachios
• 2 cups fresh basil leaves packed
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

 

• Toast the pistachios in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are fragrant. Let them cool.
• Wash and dry the basil leaves.
• In a blender or food processor, combine the toasted pistachios, basil leaves, grated Parmesan cheese, and garlic cloves. Pulse until the mixture is finely chopped.
• With the blender/food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined.
• Add the lemon juice, and season with salt and pepper to taste. Blend again to combine.
• If the pesto is too thick, you can add a bit more olive oil or a splash of water to reach your desired consistency.
• Use immediately or store in an airtight container in the refrigerator for up to a week.

Nutrition

Calories: 180kcal

Keyword healthy condiment, healthy recipes, homemade paste, pistachio pesto

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To make your pesto taste better, you can:

1. Toast the pistachios before blending to enhance their nutty flavor. This simple step elevates the overall taste profile of your pesto.
2. Use a mix of herbs alongside basil to create a more complex flavor. I often incorporate a small amount of mint or parsley to complement the pistachios.
3. Reserve some chopped pistachios to stir in after blending for added texture and visual appeal.

Variations

From this recipe, you can make other pistachio sauce versions by adjusting the ingredients:

1. Vegan version

To create a vegan version, I often substitute nutritional yeast for Parmesan cheese. This modification not only makes the pesto vegan-friendly but also adds a cheesy, umami flavor to the sauce.

2. Creamy Pistachio Pesto

To achieve a creamier texture in pistachio paste, I recommend incorporating a small amount of cream or Greek yogurt. This addition not only enhances the smoothness but also tempers the intensity of the garlic and herbs.

For a dairy-free creamy option, try this technique:

1. Soak the pistachios in hot water for 30 minutes before blending.
2. Reserve some of the soaking liquid to adjust the consistency during blending.
3. Add a tablespoon of tahini for extra creaminess and a subtle nutty flavor.

3. Other variations

• Kale pistachio pesto
  • 1 cup fresh basil leaves (packed)
  • 1 cup fresh kale leaves (packed)
• Pistachio spinach pesto
  • 1 cup fresh basil leaves (packed)
  • 1 cup fresh spinach leaves (packed)
• Pistachio avocado pesto
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup extra virgin olive oil
• Pistachio cilantro/parsley pesto: replace basil with cilantro/parsley

Using and pairing suggestions

1. As a Pasta Sauce

Pistachio paste shines as a pasta sauce, coating noodles with its rich, nutty flavor. For the perfect pistachio pesto pasta:

1. Cook your chosen pasta al dente.
2. Reserve 1/2 cup of pasta water before draining.
3. Toss the hot pasta with the pesto, adding reserved pasta water as needed to create a silky sauce.
4. Garnish with extra chopped pistachios and grated Parmesan for added texture and flavor.

2. As Salad Dressings

To create a pistachio pesto vinaigrette:

1. Whisk together 2 tablespoons pistachio pesto with 1 tablespoon white wine vinegar.
2. Slowly drizzle in 1/4 cup extra virgin olive oil while continuing to whisk.
3. Season with salt and pepper to taste.

This dressing pairs exceptionally well with salads featuring roasted vegetables, grilled chicken, or fresh mozzarella.

3 As a Dip or Spread

This nutty pesto makes an excellent dip or spread for various occasions. I often serve it as part of an antipasto platter alongside:

• Crostini or crackers
• Fresh vegetable crudités
• Grilled or roasted vegetables
• Cured meats

For a quick and impressive appetizer, spread the pesto on toasted baguette slices and top with a slice of fresh mozzarella and a halved cherry tomato.

4. Marinade for Meats and Seafood

Pistachio sauce can elevate the flavor of meats and seafood when used as a marinade. To create a pistachio pesto marinade:

1. Combine 1/4 cup pesto with 2 tablespoons lemon juice and 2 tablespoons olive oil.
2. Coat your chosen protein with the marinade and refrigerate for at least 30 minutes.
3. Grill, roast, or pan-sear the marinated meat or seafood as desired.

This marinade works particularly well with chicken, pork, white fish, or shrimp.

5. Enhancing Vegetable Dishes

Some delicious applications include:

• Tossing roasted vegetables with a dollop of the pesto before serving
• Using it as a base for a vegetable tart or quiche
• Stirring it into mashed potatoes or cauliflower puree
• Drizzling it over grilled vegetables as a finishing sauce

6. Creative Appetizer Ideas

Here are some ideas I’ve successfully implemented in my kitchen:

1. Pistachio Pesto Deviled Eggs: Replace half of the mayonnaise in your usual deviled egg recipe with the pesto for a nutty twist.
2. Pesto Caprese Skewers: Thread cherry tomatoes, mozzarella balls, and basil leaves on skewers and drizzle with the pesto.
3. Pesto Stuffed Mushrooms: Fill button mushrooms with a mixture of breadcrumbs, Parmesan, and the nutty pesto before baking.

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