Name: Pistachio Pesto Pasta
Prep time: 10 min
Cook time: PT-488376H33M
Total time: PT-488376H33M
Cuisine: Italian-Inspired
Ingredients: 1 cup raw pistachios (plus extra for garnish); 2 garlic cloves; 1 tbsp lemon juice; 2 cups fresh basil leaves; Salt and pepper, to taste; 1/2 cup olive oil (plus extra if needed); 1/2 cup grated Parmesan cheese (plus extra for serving); 12 oz pasta of choice (traditional: busiate or casarecce, or any shape)

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This pistachio pesto pasta is my idea of a simple yet indulgent meal. The nutty, slightly sweet flavor of pistachios blends with fresh basil, Parmesan, and olive oil to make a velvety sauce that clings beautifully to every bite of pasta. I love how quickly it comes together while still tasting like something I could enjoy at a cozy trattoria in Sicily.

Why You’ll Love This Recipe

I love this dish because it’s different from the usual basil pesto yet just as easy to make. Toasting the pistachios deepens their flavor, and blending them into a creamy pesto creates a rich, fragrant sauce. I can use any pasta shape I have on hand—gnocchetti, spaghetti, penne—and it always turns out delicious. The garnish of extra pistachios and Parmesan makes it feel restaurant-worthy, even on a busy weeknight. Pistachio Pesto Pasta

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Raw pistachios (plus extra for garnish)
Garlic cloves
Lemon juice
Fresh basil leaves
Salt and pepper
Olive oil
Grated Parmesan cheese (plus extra for serving)
Pasta of choice (traditional: busiate or casarecce, but I use what I have)

Directions

I start by toasting the pistachios in a dry skillet over medium-high heat until fragrant, then set them aside to cool slightly.
In a food processor, I combine the toasted pistachios, garlic, lemon juice, salt, and pepper, blending until the mixture begins to come together.
I add the basil and process again until finely chopped.
I pour in the olive oil and Parmesan cheese, blending until the pesto is smooth and creamy, adding more oil if needed.
While making the pesto, I cook the pasta in salted boiling water until al dente, reserving ½ cup of the cooking water before draining.
In a skillet, I combine the cooked pasta with the pistachio pesto, adding splashes of reserved pasta water until the sauce coats the pasta evenly.
I serve it immediately, topped with chopped pistachios, extra Parmesan, and a drizzle of olive oil.

Servings and timing

This recipe serves 4 people and takes about 20–25 minutes total—10 minutes for prep and 10–15 minutes for cooking.

Variations

Sometimes I swap half the basil for parsley for a fresher flavor or add a pinch of red pepper flakes for heat. I’ve also made a dairy-free version by using nutritional yeast instead of Parmesan. For extra indulgence, I stir in a spoonful of mascarpone at the end to make it even creamier.

storage/reheating

I store leftover pistachio pesto pasta in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it gently on the stove with a splash of water or olive oil to loosen the sauce. The pesto itself can be stored separately in the fridge for up to 5 days or frozen for up to a month.

FAQs

Can I use roasted pistachios instead of raw?

Yes, I can—but I prefer unsalted roasted pistachios so I can control the seasoning.

Can I make the pesto ahead of time?

Yes, I often make it a day or two in advance and store it in the fridge in a sealed container with a thin layer of olive oil on top.

What pasta shape works best?

I like busiate or casarecce for their twists that catch the sauce, but any pasta works well.

Can I make this recipe vegan?

Yes, I can simply leave out the Parmesan or use a vegan Parmesan substitute.

Do I have to toast the pistachios?

I recommend it because it enhances their nutty flavor, but it’s not strictly necessary if I’m short on time.

Conclusion

This pistachio pesto pasta is a rich, vibrant, and satisfying dish I can make in under half an hour. The toasted pistachios bring a unique depth of flavor, while the basil keeps it fresh and bright. Whether I’m making it for a quick weeknight meal or serving it to guests, it’s always a hit—and I never mind having leftovers for lunch the next day.