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Pistachio Pesto: the Easy 10-Minute Recipe for National Pistachio Day

Total time: 10 minutes
Difficulty: Low
Serves: 1 jar of 350 grams
By Cookist
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Pistachio pesto is a valid and delicious alternative to the classic pesto: a refined and appetizing condiment, but very easy to make. The recipe, in fact, is very simple: the important thing is to choose quality ingredients. Pistachios, extra virgin olive oil, grated cheese, basil and a pinch of salt: that's all you need to make this inviting pesto.

Therefore use quality pistachios, preferably Bronte pistachios if they're available near you, a Sicilian excellence protected by the PDO. In any case, make sure they are fresh and unsalted and, if you only find the ones already shelled, buy them in vacuum-packed packages. We do not recommend using ready-made chopped pistachios or, even worse, powder, which would not give the pesto its typical consistency. The extra virgin olive oil must also be of high quality, but with a delicate flavor, so as to not overpower the flavor of the pistachios. In Sicily, instead of parmesan as a substitute, it is often used Caciocavallo ragusano Dop, with a more intense flavor: if you prefer a strong cheese but cannot find ragusano you can use a mix of parmesan and pecorino cheese which are not too mature, as in our recipe. When operating the blender, do so at regular intervals of 10-20 seconds, as to not overheat the blades too much and preserve the essential oils of the pistachios.

How can you use pistachio pesto? First of all on fresh pasta, even filled ones, but also with dry pasta; you can also use it to prepare delicious canapés, or a pistachio risotto. Find out how to make pistachio pesto by following our step-by-step procedure and advice.

Ingredients

Shelled and unsalted pistachios
200 grams
Extra virgin olive oil
130 grams
Pecorino cheese
20 grams
Parmesan cheese
20 grams
Basil leaves
6

How to Prepare Pistachio Pesto

Shell the pistachios and place them in a small bowl.

Remove any cuticles.

Place the pistachios in the blender.

Pour in half of the oil.

Add the parmesan.

Also add the pecorino.

Perfume with washed basil leaves.

Blend for one minute at maximum speed.

Pour in the remaining oil little by little.

Blend again for 30 seconds, you will have to obtain a creamy but grainy pesto.

Pour the pesto into a clean airtight container.

How to Store Pistachio Pesto

The pistachio pesto will keep in a refrigerator for a week. If you want, you can also store it in a sterilized and hermetically sealed glass jar, keeping it in a cool, dry place away from heat sources: in this case it will last up to 3 months.

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