Pistachio pesto, the easy and delicious sauce

Side dish
Very Easy
5 min
95 Kcal

Looking for the best pesto on earth (along with Calabrese pesto, of course)? Look no further! Pesto di pistacchi (which we love to call “pestoche”) is literally to die for! This easy-to-make recipe takes just a few minutes and is guaranteed to impress your guests as a change from traditional pesto alla genovese. Serve this pistachio pesto as a sauce with fresh pasta or use it as a topping for bruschetta—you definitely won't be disappointed!

Ingredients

20

Materials

  • 1 food processor

Preparation

  • Pistachio pesto, the easy and delicious sauce - Preparation step 1Put the pistachios, fresh basil, Parmesan, olive oil, and garlic in a food processor.
  • Pistachio pesto, the easy and delicious sauce - Preparation step 2Blend until smooth. Season with salt and pepper if necessary.
  • Pistachio pesto, the easy and delicious sauce - Preparation step 3And there you have it—your pistachio pesto is ready! Enjoy!

Rate this recipe

FAQ ❓

How much pesto does this recipe make?

This recipe makes about 10 oz (300 g) of pesto.
You can simply add olive oil.
We kept it this consistency because we wanted to use it with pasta.
We cooked the pasta in a large pot of salted water for one minute less than the time indicated on the package. We reserved the cooking water. Then we added about 2 tablespoons of pesto per person and a little cooking water to thin the sauce, and finished cooking the pasta in the sauce.
We used roasted pistachios seasoned with salt and pepper, so we didn't add any salt or pepper to the pesto. Season gradually to suit your taste. You can use pistachios from Bronte, a town in Sicily, where this famous pesto originates.
You can replace the Parmesan with Grana Padano or even Pecorino, which will give the pesto a slightly stronger flavor.
You can keep this pesto in the refrigerator for a week in an airtight container. For example, you can reuse a clean, empty pesto sauce jar.
You can freeze this pesto. Feel free to divide it into portions so you can take out only as much as you need each time.
Cover the top of the pesto with olive oil to help it keep longer and prevent oxidation.
At Petitchef, we love this pesto as it is with pasta, but also thinned with olive oil and served on bruschetta or pizza. It pairs perfectly with pistachio mortadella and burrata. Find your perfect combination and share your best ideas in the comments :-)

Nutrition

for 1 serving / for 100 g
Calories: 95Kcal
  • Carbo: 1.3g
  • Total fat: 8.2g
  • Saturated fat: 1.3g
  • Proteins: 3.1g
  • Fibers: 1.1g
  • Sugar: 0.6g
  • ProPoints: 3
  • SmartPoints: 3
Nutritional information for 1 serving (16g)

Cookware

blender

Attributes

Suitable for freezing
Keep refrigerated
PetitChef_OfficialPetitChef_Official

You may like

Questions

Photos of members who cooked this recipe

Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

Comments

Rate this recipe:
4/5, 2 votes