This pistachio pesto is bright, nutty, and creamy with a smooth texture that clings beautifully to pasta. In this recipe, I make it with some penne pasta. It’s made with sweet basil, pistachios, olive oil, a blend of parmigiano reggiano and pecorino, and a touch of lemon zest for freshness. A twist on the traditional pine nut version, this pesto brings bold Mediterranean flavor and stunning green color to any dish.
My son had a senior trip to Europe last summer and had what he says was the best pesto lasagna of his life. I begged him to get the recipe for the pesto from the chef! And like a good son he did. He asked what made their pesto so incredible, and they gave a simple answer: pistachios. Ever since, I’ve been recreating it at home—and this version is now a staple in our kitchen.
If you are on a pistachio kick but want something sweet, check out my No-Bake Pistachio Cheesecake! Not ready to move on from savory but still want basil, try my Grilled Shrimp with Lemon Basil Sauce or my Crispy Salmon with Basil Butter.
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Why You’ll Love This Recipe
Simple ingredients, bold flavor – Made with pantry and fresh staples.
A twist on traditional – Pistachios add a buttery richness and vibrant green color.
Comes together fast – Ready in under 20 minutes, perfect for busy nights.
Versatile and freezable – Use it for pasta like I did, or sandwiches, seafood, or grain bowls. See how I freeze my pesto and make incredible flavor bombs.
Kid-approved – Even picky eaters love this creamy pesto sauce.
Pistachio Pesto Pasta Video
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Ingredients
Full ingredients and instructions in the recipe card at the end of this post
Fresh basil leaves: The star of the show. Look for bright green, fragrant leaves—avoid any with black spots. Use four packed cups for maximum herbal flavor.
Sicilian pistachios: I used Sicilian pistachios but totally optional (I'm a little extra at times haha)! Slightly sweet and buttery, these shelled nuts are less bitter than pine nuts and give this pesto a smoother, more balanced flavor. Use raw, unsalted pistachios for best results.
Garlic: Just two small cloves give the sauce a savory base without overpowering the delicate basil. Though traditional Sicilian pesto uses no garlic, Cinque Terre chef told my son to do it and I like to follow directions 🙂
Grated parmigiano reggiano & pecorino cheese: Parmigiano reggiano brings nuttiness and depth, while pecorino adds saltiness and a sharp edge. Grate your own for the best flavor and texture!
Extra virgin olive oil: Go with a bold, fruity oil—I used a Sicilian olive oil from Trader Joes.
Lemon zest: Adds brightness and cuts through the richness. A little goes a long way in waking up the flavors.
Salt and black pepper: Season to taste, but don’t skip—salt enhances every element and pepper adds a gentle bite.
Ice cube: A trick I learned from The Kitchn.
Penne pasta or pasta of choice Short pasta like penne holds the pesto beautifully, but you can use any shape you love. Just remember to save some pasta water—it’s the key to a creamy, emulsified sauce.
Substitutions & Variations
Don’t have penne? Fusilli, orecchiette, or linguine also work beautifully.
No pistachios? Swap in cashews, walnuts, or almonds. Pine nuts will still work, but the flavor will be different.
No pecorino? Use extra parmesan 🙂
Nut-free? Try sunflower seeds or pumpkin seeds as a substitute.
Vegan version: Omit the cheese and add 1–2 tablespoons of nutritional yeast, plus a splash of lemon juice for balance.
Instructions
Full ingredients and instructions in the recipe card at the end of this post
Step 1: Bring a large pot of salted water to a boil and cook your pasta until al dente. Before draining, scoop out about a cup and a half of pasta water—this will help your pesto cling to the noodles later and create a creamy sauce.
Step 2: In a blender or food processor, combine fresh basil, an ice cube, grated cheeses, lemon zest, shelled pistachios, garlic, salt, and pepper. Pulse until roughly blended.
Step 3: With the machine running, slowly drizzle in olive oil until the mixture turns smooth and creamy. You want a thick but spoonable consistency. I like mine with more body but you can blend until your heart is happy.
Step 4: Add the pest to the pasta and toss. Slowly add in the pasta water until your desired consistency. I added about ¾ cups (save the rest for reheating if necessary). Finish with extra grated parmesan or pecorino and a little lemon zest if desired.
Yes! Store it in an airtight container in the fridge for up to 4 days. Add a layer of olive oil on top and press a layer of plastic wrap directly on top to prevent oxidation.
Yes! See my frozen pesto hack post!
Raw, unsalted pistachios are best for controlling flavor and salt levels. If using roasted or salted, reduce added salt and taste as you go.
Yes! A high-speed blender works well for a smoother, creamier pesto. You may need to pause and scrape down the sides or add a little extra olive oil or pasta water to help it blend.
That depends on your preference. For a rustic texture, pulse the ingredients until just blended. For a silky, restaurant-style finish, blend until fully emulsified.
I like to add some reserved pasta water when reheating to make it creamy again. You can heat it in the microwave though stovetop is better. I use 1 tablespoon of pasta water for every cup of pasta.
⭐️ Recipe
Pistachio Pesto
Equipment
- 1 Food Processor
Ingredients
- 4 cups packed basil
- ⅓ cup shelled pistachios
- 2 small cloves of garlic
- ¼ cup of grated parmigiano reggiano
- ¼ cup of grated pecorino cheese
- ½ tablespoon lemon zest
- Ice cube
- Salt and pepper to taste
- ½ cup of olive oil
- Penne Pasta
- 1.5 cups reserved pasta water
Instructions
Cook Pasta
- Bring a large pot of salted water to a boil. Add 12 oz of penne pasta (or pasta of choice) and cook until al dente, following package directions. Before draining, reserve 1 cup of the pasta water. Set pasta and pasta water aside.
Grate the cheeses
- While the pasta cooks, grate ¼ cup of parmesan cheese and ¼ cup of pecorino cheese and set aside.
Blend the pesto
- In a food processor or high-speed blender, combine 4 packed cups of fresh basil, ⅓ cup shelled pistachios, 2 small garlic cloves, ¼ cup grated parmesan, ¼ cup grated pecorino, Salt and black pepper to taste, ½ tablespoon lemon zest, ice cube,
- Blend for 30–60 seconds until roughly combined and the texture starts to smooth.
- While the food processor is still running, slowly drizzle in the ½ cup of olive oil. Blend to your desired consistency. I like mine with a little body.
Combine pasta and sauce
- Add the pesto to the cooked pasta. Gradually stir in the reserved pasta water, a few tablespoons at a time, until the sauce reaches your desired consistency and fully coats the pasta. You may not need the full cup.
Serve
- Taste and adjust seasoning with extra salt, pepper, or lemon zest as needed. Garnish with a little more grated parmesan or chopped pistachios, and serve immediately.
TommyBialm says
hi
Lola Jay says
Hi Back at you Tommy 🙂
Ole says
Count me in!