5.0 from 6 votes
Pistachio Pesto
This homemade pistachio pesto recipe makes the ultimate pasta dish —Creamy, nutty, loaded with flavor, and ready in just 20 minutes!
Prep Time
12 mins
Cook Time
12 mins
Total Time
20 mins
Servings: 5
Calories: 717 kcal
Course:
Condiments
Cuisine:
Italian
Ingredients
- 7 oz shelled unsalted pistachios raw or dry roasted
- zest of ½ lemon
- 2 tablespoon peeled almonds optional
- ½ garlic clove optional
- ½ cup Parmesan Cheese grated
- 10 basil leaves
- ½ cup water warm
- ⅓ cup extra-virgin olive oil
- Sea salt and black pepper to taste
- 14 oz pasta such as rigatoni, penne or bucatini
- 2 tablespoon sun-dried tomatoes chopped, optional
Instructions
- To make pistachio pesto, start by filling a small pot with water and bringing it to a boil. Add the shelled pistachios and cook for 1 minute to soften the skins. Drain the pistachios, transfer them to a bowl with cold water and ice for a few minutes, then drain again. Rub off the skins with a clean kitchen cloth.
- Place peeled pistachios, lemon zest, almonds, garlic, Parmesan, and basil into a small food processor. Pour in the warm water and blend until smooth, gradually drizzling in the olive oil. Adjust seasoning to taste.
- Bring a large pot of lightly salted water to a boil, then add the pasta and cook according to the package directions.
- Drain the pasta 2 minutes before the suggested cooking time, for al dente pasta. Reserve 2 tablespoons of pasta cooking water.
- Transfer the drained pasta to a large bowl and toss it with the pistachio pesto, adding a splash of reserved pasta water as needed for a creamier texture. Finish with chopped sun-dried tomatoes and a sprinkle of freshly cracked black pepper, if desired. Serve immediately.
Cup of Yum
Notes
- How to store pistachio pesto
- Fridge: Store pistachio pesto in an airtight container in the refrigerator, it will keep well for up to 4 days.
- Freezer: This pesto freezes wonderfully! Simply portion it into freezer-safe containers and store in the freezer for up to 1 month.
- Reheat: I recommend reheating it on the stove and add a little fresh cream or warm water to keep its creaminess.
Nutrition Information
Calories
717kcal
(36%)
Carbohydrates
73g
(24%)
Protein
23g
(46%)
Fat
39g
(60%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
Monounsaturated Fat
22g
Cholesterol
7mg
(2%)
Sodium
172mg
(7%)
Potassium
686mg
(20%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
241IU
(5%)
Vitamin C
2mg
(2%)
Calcium
192mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 717
% Daily Value*
| Calories | 717kcal | 36% |
| Carbohydrates | 73g | 24% |
| Protein | 23g | 46% |
| Fat | 39g | 60% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 22g | 110% |
| Cholesterol | 7mg | 2% |
| Sodium | 172mg | 7% |
| Potassium | 686mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 241IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 192mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.