Pistachio Pesto

A fresh new twist on traditional basil pesto, pistachio pesto is quite common in Sicily.  Make a batch in only 5 minutes with your food processor and enjoy in endless ways!

Pesto making season is definitely here.  Unfortunately, this means winter is around the corner and it’s time to prepare by preserving the fruits of our labor. For many Italians this means weekends spent canning tomatoes.  As much as I’ve always appreciated my mom’s fresh canned tomatoes this is not a task that I’ve undertaken each fall. 

However, my children have always been huge fans of pesto, especially basil pesto (which I’ve previously shared with you).  In the past couple of years, ever since our trips to Sicily, we’ve discovered pistachio pesto or pesto al pistacchio!

As you may already know, some of the best pistachios in the world are grown in the Bronte area of Sicily, right at the base of Mt Etna. That’s why you’ll find pistachios in endless dishes throughout Sicily such as:

• Sicilian Pistachio and Nutella Cake
• Pistachio Pesto Shrimp Pasta
• Pasta with Creamy Pistachio Sauce
• Sicilian Veal Involtini 
• Pistachio Amaretti

This pistachio pesto recipe includes a handful of basil leaves, therefore giving this pesto a hint of that traditional basil pesto flavor. And of course just like any pesto, this is a breeze to make!

Step by Step Instructions:

Here’s what you’ll need:

You can definitely go the traditional way and crush all the ingredients together in your mortar and pestle but the food processor is definitely more efficient! 

Place the pistachios; basil; garlic; parmigiano cheese and salt in the bowl of your food processor.  Blend on on low speed and slowly add olive oil from the top feeder.  Blend until all the ingredients are well combined but not entirely puréed. I enjoy a slightly chunkier texture. You can add a bit more olive oil if you prefer a thinner consistency.

That’s all there is to it! 

How to use Basil Pistachio Pesto

• Without a doubt, one of the simplest and quickest ways to enjoy it is by making pistachio pesto pasta! Since this pesto is rather thick, I always reserve some of the cooking water from the pasta to thin out the sauce.

However, pistachio pesto can be enjoyed in other ways too:

• top homemade pizza with dollops of pistachio pesto
• spread on crostini and top with parmigiano cheese curls 
• add a spoonful to soups and stews to brighten up the flavor
• top grilled vegetables with a spoonful of pesto

Storage

• If you choose to double the recipe, or more, freeze in individual cubes.  Fill an ice cube tray with pesto.  Place in the freezer until frozen solid, then transfer cubes to a freezer bag.  Seal well and freeze for up to a year. 
• You can also keep the pesto in a jar in your refrigerator for up to a week. It’s best to add a thin layer of olive oil on top of the pesto.

Please share with me your favorite ways of enjoying pistachio pesto by tagging me with @mangiabedda or #mangiabedda on Facebook or Instagram.  Don’t forget to Pin the recipe for later!  Buon appetito!