With only 5 main ingredients, make a batch of authentic Italian pistachio pesto. This is the perfect sauce to use for sandwiches, pasta, or as a garnish.
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Southern Italy, more specifically Sicily, is full of delicious pistachios. While going to culinary school in the region of Calabria (Sicily's neighbor), it was only natural to learn how to make pesto with pistachios, also known as pesto di pistacchi.
Not only is this pistachio packed with flavor, but it's also perfect for many different dishes. Whether you want to make pistachio pasta, mortadella sandwich, or pesto pizza, this recipe needs to be your go-to!
While it's tempting to make this recipe year-round, take some advice straight from the Italians and use in-season, local basil for the best tasting pistachio pesto.
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What You'll Learn In This Recipe
- What ingredients to buy for really delicious pesto.
- Tips for achieving the perfect, creamy consistency.
- A secret tip for adding water instead of using too much olive oil.
If you want more delicious and simple authentic Italian dishes, grab my free eBook with 10 of the best recipes.
Ingredients You Need
There are just 5 main ingredients you'll need to make a traditional Italian pesto.
- Shelled, roasted pistachios: While it's tempting to buy pre-shelled pistachios, I've found that shelled pistachios (that you peel on your own) tend to have a more potent flavor.
- Basil leaves: Fresh summer basil is always going to be best!
- Parmesan cheese: Take the time to grate the cheese by hand. Trust me, it will be worth it for amazing flavor.
- Lemon: Both the peel and the juice are used for this recipe.
- Extra virgin olive oil: There's a decent amount of olive oil in the recipe, so make sure you're choosing a high-quality option, just like the Italians use.
How To Make This Recipe
This recipe is super quick and easy to make - in under 10 minutes!
1. Blend the pistachios in a food processor on high until finely chopped.
2. Add the basil, parmesan cheese, lemon peel, and lemon juice.
3. Slowly drizzle in olive oil while the processor runs on high speed until a paste consistency forms.
4. Taste and add pepper and salt to taste, as needed. Check the texture and add 1 tablespoon (14 grams) of water at a time until you reach your desired consistency.
Expert Tips
- I like to keep the pesto thicker if I’m using it as a sandwich spread or for pasta (since it will be thinned out with pasta water). However, if you’re using it as a garnish or sauce, you can make it a thinner consistency.
- If you use salted pistachios, you may not need to add additional salt. Always taste the pesto before adding additional seasoning.
- Don't be tempted to add more extra virgin olive oil than is called for in the recipe. Too much oil can dilute the flavor of the basil and other ingredients, along with making the pesto too oily. You're looking for a creamy consistency.
Recipe FAQs
Adding too much extra virgin olive oil will dilute the flavor of the basil and other ingredients, along with making the pesto too oily. Using water helps to loosen the pesto without the risk of these issues.
When making Italian pesto, you're looking for a creamy but still slightly chunky consistency. You can use water to make the pesto thinner if you find that it's too thick.
Check the texture and add 1 tablespoon (14 grams) of water at a time until you reach your desired consistency.
Check the texture and add 1 tablespoon (9 grams) of shelled pistachios at a time until you reach your desired consistency.
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Italian Pistachio Pesto
Equipment
Ingredients
- 1 cup shelled, roasted pistachios
- 2 cups packed basil leaves
- ½ cup finely grated parmesan cheese
- peel of 1 lemon (about 1.3 grams)
- 1 tablespoon lemon juice
- ½ cup extra virgin olive oil
- finely ground black pepper to taste
- Morton kosher salt to taste
- water as needed
Instructions
- Blend pistachios in a food processor on high until finely chopped.
- Add basil, parmesan cheese, lemon peel, and lemon juice. Slowly drizzle in olive oil while the processor runs on high speed until a paste consistency forms. Taste and add pepper and salt to taste, as needed.
- Check the texture and add 1 tablespoon (14 grams) of water at a time until you reach your desired consistency.
Jess
I used this to make pistachio pesto and it was SO GOOD!!
Jessica Mode
Hey Jess! So glad you enjoyed it 🙂