If you’d ask me what my favorite pesto is – the answer is right here: it’s this pistachio pesto. It’s quick, easy, and incredibly flavorful. It’s surprisingly light yet wonderfully decadent. And it’s the perfect pesto to serve with pasta for special occasions.
The toasted pistachios are obviously the star of the show. You can either buy them toasted or toast them yourself in the oven or in a skillet, but don’t skip this step –it really enhances the flavor! The Parmesan complements the pistachios exceptionally well – use a good one, it truly makes a difference here. And the relatively low amount of olive oil keeps the pesto light and creamy and ensures that its flavors can shine!
You can easily prepare the pesto in advance and keep it in a jar in the fridge for up to 4-5 days – or make a larger amount so you can enjoy it the next days as a pasta sauce, as a marinade for chicken or fish, as a dressing for (pasta) salads, or simply on fresh baguette with some cheese.
Serve the pesto tossed with pasta, topped off with Parmesan and chopped pistachios, and next to pan-seared fish (salmon works especially well), tender lemon chicken, mozzarella or creamy burrata – and you have the perfect meal to stun your guests!
For 4 servings, you’ll need:
- 60 g Basil
- 30 g grated Parmesan
- 30 g pistachios, peeled and toasted
- 20-30 g olive oil
- 1-2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
To serve:
- 240-280 g Pasta (such as tagliatelle or fusilli)
- 1 tbsp chopped pistachios, toasted and salted
- 2 tbsp grated Parmesan
Recipe:
- Wash the basil and remove the stems.
- Combine all the ingredients for the pesto in a blender or food processor, starting with the lower amounts of olive oil and lemon juice. Blend until smooth or almost smooth – I like to leave just a little crunch from the pistachios for texture.
- Adjust the olive oil depending on how light or rich you want your pesto. I personally love using 20 g – it keeps the flavor fresh and really brings out the pistachios exceptionally well. But 30 g still makes for a lighter pesto than most store-bought or restaurant versions.
- Taste and adjust with more salt, pepper, or lemon juice to your liking.
- If needed, add a small splash of pasta water to loosen the pesto when mixing it with the pasta.
- Top with extra Parmesan and chopped pistachios. Serve with pan-seared fish, lemon chicken, mozzarella, or burrata – whatever you’re craving!
Notes:
- This pesto keeps well in the fridge for up to 4-5 days. Keep it in a closed jar. You can loosen it up with a bit of (pasta) water if needed before serving or add more olive oil for a richer pesto.
- If you’d like to use the pesto as a marinade for chicken or fish, I recommend blending it really smoothly. I love to leave a little crunch from the pistachios if serving it with pasta or as part of a sandwich, but a smooth texture works much better for marinades and avoids burning.
Nutritional value for the pesto (per serving):
- Calories: 136-160 kcal
- Protein: 4.9 g
- Fat: 11.9-14.8 g
- Carbs: 3.5 g
Nutritional value with pasta:
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