Pistachio Pesto
This pistachio pesto is bright, nutty, and creamy with a smooth texture that clings beautifully to 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.
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.
Video
Notes
Nutrition values are an estimate
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