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Pistachio Pesto Recipe
5 from 3 votes

Pistachio Pesto Recipe

This Pistachio Pesto is perfect. It has bright and fragrant basil, nutty pistachios, fresh garlic and flavorful parmesan cheese. Served over giant rigatoni pasta with sweet and tart blistered tomatoes, this summer-y pasta is an easy 30 minute meal that takes almost no effort to make! Serve it with an Aperol Spritz for the best summer meal!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 304 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 2 cups basil leaves
  • 1/4 cup pistachio plus a few more as garnish
  • 1/3 cup Parmesan Cheese plus more as garnish, grated
  • 1 garlic peeled, clove
  • 1/3 cup olive oil
  • 1/2 teaspoon salt plus to taste
  • 1 pound pasta I used big rigatoni, of choice
  • 2 tablespoons olive oil
  • 1 pint tomato

Instructions

    Cup of Yum
  1. To a blender, add the basil, pistachios, parmesan, garlic clove, olive oil and 1/2 teaspoon salt. Pulse until very smooth, scraping down the sides as needed, for about 1 to 2 minutes. Give it a taste and adjust the salt to your liking. I added an extra pinch.
  2. To a medium skillet, set over medium heat, add the olive oil. When the oil is hot, add the tomatoes and cook until seared and blistered, about 3 minutes. Shake the skillet around every so often.
  3. Meanwhile, bring a pot of salted water to a boil. Boil the pasta according to the package’s instructions. Scoop out about a 1/2 cup of pasta water. We’ll use this in the sauce!
  4. Drain the pasta and transfer it to the skillet with the blistered tomatoes. Add the reserved pesto and pour in a few splashes of pasta water. Give it a good mix until the pasta is fully coated with the pesto. Add more pasta water if you need it.
  5. Divide the pasta amongst bowls/plates and garnish with parmesan and a bit of crushed pistachio.

Notes

  •  
  •  
  • Equipment:
  • Vitamix Blender | Food Processor | Chef's Knife  
  • Don’t use too much garlic. Usually more is better with garlic but in this case since it’s raw, the garlic can easily overpower the taste of the pesto. 1 clove should do the trick!
  • Use really fresh ingredients. If you are going to splurge on anything, it should be on quality ingredients for homemade pesto, you will really taste the difference!
  • Don’t over blend your pesto sauce. You just want to pulse all the ingredients until it is relatively smooth but still has some chunks in it!
  • How to prevent browning. Before storing pesto in the refrigerator or the freezer make sure to pour a thin layer of olive oil over top. This keeps your pesto fresher for longer and stops it from browning.

Nutrition Information

Calories 304kcal (15%) Carbohydrates 3g (1%) Protein 5g (10%) Fat 31g (48%) Saturated Fat 5g (25%) Cholesterol 7mg (2%) Sodium 419mg (17%) Potassium 125mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 737IU (15%) Vitamin C 3mg (3%) Calcium 122mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 304

% Daily Value*

Calories 304kcal 15%
Carbohydrates 3g 1%
Protein 5g 10%
Fat 31g 48%
Saturated Fat 5g 25%
Cholesterol 7mg 2%
Sodium 419mg 17%
Potassium 125mg 3%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 737IU 15%
Vitamin C 3mg 3%
Calcium 122mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.