Pistachio Pesto

Cooking with Rocco
by Cooking with Rocco
4 Servings
20 min

If you're looking for a quick and easy weeknight meal, or if you have tons of leftover basil around the kitchen, you came to the right place.

Pistachios are my favorite nut, so whenever I can incorporate them into a recipe it's a win in my book. If you're not a fan of pistachios, or if you don't have any in your panty, you can sub them out for your nut of choice. You can also find my traditional Basil Pesto recipe here!

You can have this dish on the table in less than 15 minutes. Seriously, just make the pesto while the pasta is cooking and the whole dish will come together in minutes.

But if you don't feel like making pasta, you can make the pesto and freeze it for up to 3 to 6 months.

Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • Pasta of Choice
  • Pistachio Pesto
  • Freshly grated Parmigiano Reggiano
  • Chopped pistachios for garnishing
Pistachio Pesto
  • 2 cups fresh basil (stems removed)
  • 1/4 cup fresh parsley (options - but makes the pesto greener)
  • 3/4 cup freshly grated parmigiano reggiano
  • 3/4 cup extra virgin olive oil
  • 1 large garlic clove
  • 1/4 cup toasted pistachios
  • 3 ice cubes (optional - but helps with oxidation)
  • Ice water (for texture)
  • Salt to taste
Pistachio Pesto
Add all the ingredients to a high powered blender or food processor and blend until emulsified. If your blender is powerful enough, you don't need to slowly stream in the oil. However, if your blender is not as powerful, add all the ingredients, and with the blender running, slowly stream in the oil until the pesto is emulsified. 
While the blender is running, add the ice water a tablespoon at a time until desired consistency is reached. This step is optional, but the ice water also helps with the oxidation (helps prevent it from turning brown), and the texture so you get a smoother consistency.
When the pesto is done, toss it with pasta (see below) or add it to an airtight container and freeze for 3 to 6 months. 
Bring a large pot of salted water to a boil. Once boiling, add your pasta and cook according to instructions.
While the pasta is cooking, add about 1/4 cup of pesto to a medium bowl and a tablespoon of pasta water. Mix the pesto and pasta water until emulsified and set aside. This method of tossing the pasta with the pesto will help prevent the sauce from breaking.
Once the pasta is done cooking, tip the pasta into the pesto and mix until fully coated, adding more pesto as needed/desired.
Transfer the pasta to a plate and top with chopped pistachios and freshly grated parmigiano reggiano. 
Cooking with Rocco
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