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Pistachio Pesto Pasta

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This Pistachio Pesto Pasta blends toasted pistachios, fresh basil, Parmesan, and olive oil into a velvety, nutty-sweet sauce that clings perfectly to pasta. Ready in under 25 minutes, it’s an easy yet indulgent meal with rich Sicilian-inspired flavors.

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)

Instructions

  1. Toast pistachios in a dry skillet over medium-high heat until fragrant; cool slightly.
  2. In a food processor, combine pistachios, garlic, lemon juice, salt, and pepper; blend until crumbly.
  3. Add basil and process until finely chopped.
  4. Stream in olive oil and add Parmesan; blend until smooth and creamy. Add more oil if needed.
  5. Cook pasta in salted boiling water until al dente; reserve 1/2 cup cooking water, then drain.
  6. Toss pasta with pistachio pesto in a skillet, adding reserved pasta water as needed for coating.
  7. Serve topped with chopped pistachios, extra Parmesan, and a drizzle of olive oil.

Notes

  • Swap half the basil for parsley for a fresher flavor.
  • Add red pepper flakes for a touch of heat.
  • Make dairy-free by using nutritional yeast instead of Parmesan.
  • Stir in mascarpone for extra creaminess.
  • Leftover pesto keeps in the fridge up to 5 days or freezes for 1 month.

Nutrition

Find it online: https://recipesbyliza.com/pistachio-pesto-pasta/