Pasta with pistachio pesto and culinary ginger

A traditional Sicilian take on pesto, Pistachio Pesto Pasta (Pasta al Pesto di Pistacchio) swaps out the usual pine nuts and lots of basil for sweet, nutty pistachios and a milder parsley herb flavor with tangy pecorino Romano cheese. The result is a bold, flavorful sauce that clings 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 small changes to the instructions and ingredient notes.

Sicilian pesto

Sicily produces a wide variety of pistachios, so it is only natural that it created a sauce that celebrates them. Originally from the town of Bronte – famous for its bright green Bronte pistachios. This version (Pesto di Pistacchio di Bronte) replaces the pine nuts with pistachios and uses parsley. The result is a creamy, slightly sweet sauce that perfectly captures the island’s sunny Mediterranean flavors.

Pesto without basil

There is very little green in this pistachio pesto pasta recipe because it is pistachio pesto (or pistachio as it is written in Italy). It is made with a little parsley, you can also use basil and/or mint. I like parsley because I want to be able to taste the nutty flavor of pistachios.

Pistachio and cheese pesto

I like to buy raw nuts in bulk and roast them myself since I use them in many of my recipes. Lemon basil pesto and Sicilian tomato pesto. You can also use pre-roasted, salted nuts – just gently wipe in some salt so the sauce doesn’t become too salty.

Pecorino instead of Parmesan

Italians traditionally use Pecorino Romano cheese for this sauce. Made from sheep’s milk, it has a bolder, saltier flavor than Parmesan. Use a little less to maintain a good balance and prevent the dish from becoming too salty. This is why only a small pinch of salt is indicated in the recipe.

Garlic with pesto

This recipe uses a single clove of garlic. It lets the other ingredients shine and keeps the flavor well-balanced.

How much olive oil to use

1 cup of high quality extra virgin olive oil was enough to keep this pesto chunky and a little spicy. The final texture is up to you. You can add more oil to make it smoother.

Use a pesto mix

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

• Texture: Blenders tend to make pesto smoother than a traditional mortar and pestle or food processor. If you like it chunkier, pulse in short bursts or finish by hand.
• Ability: Small blender jars may force you to make pesto in batches.
• Liquid: You may need a little less oil than the recipe calls for, as blenders can emulsify more quickly.

Serving pistachio pesto

• Classic garnish: Top with grilled cherry tomatoes (cooked in a pan with olive oil until softened). It’s one of the simplest and most deliciously classic Italian ways to enjoy pesto, perfect over store-bought pasta or homemade gnocchi (pictured above). For extra creaminess, add a little burrata.
• Mixing options: Mix the pesto with pasta or gnocchi cooked al dente. I 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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Janette is a professionally trained chef based in California who channels her passion for cooking into carefully crafted recipes. His culinary creations are inspired by his English heritage as well as his favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. Learn more about Janette…