Pistachio Pesto Pasta

$You need 2 cups of fresh basil leaves. These bright green leaves bring a sweet, herbal taste. Choose vibrant, unblemished leaves for the best flavor. Rinse them well and pat dry before use. Next, grab 1 cup of shelled pistachios. These nuts add a creamy texture and a nutty taste. Make sure they are unsalted for the best results. You can use raw or lightly roasted ones. Use 4 cloves of peeled garlic for a bold flavor. Garlic adds a savory depth to the pesto. You also need 1/2 cup of grated Parmesan cheese. This cheese adds richness and a salty kick. For a smooth pesto, you'll need 1/2 cup of extra virgin olive oil. This oil gives a fruity note and helps blend the ingredients. Squeeze the juice of 1 lemon, adding brightness to the mix. Choose 400g of pasta you love, like spaghetti, fusilli, or penne. Each type holds the sauce differently. For garnishes, use halved cherry tomatoes and extra chopped pistachios. These add color and crunch to your dish. {{ingredient_image_1}} First, grab a large pot and fill it with water. Add salt to the water. Bring it to a boil. Once it's boiling, add 400 grams of your favorite pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. After cooking, save 1 cup of the pasta water. Then, drain the pasta and set it aside. Now, let's make the pesto. Take a food processor and add 2 cups of fresh basil leaves, 1 cup of shelled pistachios, 4 peeled garlic cloves, and 1/2 cup of grated Parmesan cheese. Pulse these ingredients until they are finely chopped. It should look like a green paste. With the food processor still running, slowly pour in 1/2 cup of extra virgin olive oil. Keep processing until the mixture is creamy. If it feels too thick, add a little of the reserved pasta water. This helps to achieve the right texture. Next, squeeze in the juice of 1 lemon. Add salt and pepper to taste, then pulse a few more times to mix. Now, in a big mixing bowl, combine the cooked pasta and the pistachio pesto. Toss the pasta well to coat it evenly. If the sauce is too thick, add more reserved pasta water to loosen it. For serving, plate the pasta in a large bowl. Top it with halved cherry tomatoes and extra chopped pistachios. This adds a nice crunch. For extra flair, sprinkle more Parmesan cheese and fresh basil leaves on top. A drizzle of olive oil completes the dish. Enjoy your beautiful pistachio pesto pasta! To get the best pesto, you want it to be smooth but not runny. Start by using fresh basil leaves. You can use a food processor to chop the basil, pistachios, garlic, and Parmesan cheese together. While mixing, slowly add olive oil. If it seems too thick, add a little reserved pasta water. This will help loosen it up. Just remember to stir until it is creamy and rich. Seasoning is key for great taste. After mixing your pesto, squeeze in juice from one lemon. This adds brightness. Then, sprinkle in salt and pepper to your liking. Taste the pesto and adjust as needed. A little extra salt can bring out the flavors more. Don't skip these steps; they make a big difference! When cooking pasta, always use a big pot of salted water. This helps the pasta taste better. Follow the package instructions to cook until it is al dente. That means it should be firm but not hard. Save about one cup of pasta water before draining. This water is perfect for adjusting your pesto sauce later. Toss the drained pasta with your pesto right away for the best flavor. Pro Tips Use Fresh Ingredients: Always opt for fresh basil and high-quality extra virgin olive oil to enhance the flavor of your pesto. Adjust Consistency: Don’t hesitate to add more reserved pasta water gradually to the pesto if it feels too thick; this will help it coat the pasta better. Experiment with Nuts: While pistachios are delicious, try substituting or mixing in other nuts like walnuts or pine nuts for a different flavor profile. Make Ahead: Pesto can be made in advance and stored in the refrigerator for up to a week. Just cover it with a thin layer of olive oil to preserve freshness. {{image_2}} You can easily make this dish gluten-free. Just swap regular pasta for gluten-free pasta. Look for options made from rice or corn. They cook well and taste great with pesto. Always check the package for cooking times. This way, you will ensure your pasta is al dente. Gluten-free pasta pairs wonderfully with the creamy pistachio pesto. Want a vegan version? You can skip the Parmesan cheese. Try using nutritional yeast instead. It adds a cheesy flavor without any dairy. You can also add a bit of cashew cream for richness. This makes the pesto just as creamy and delicious. Use the same method to blend your ingredients. Your vegan pistachio pesto will still be fresh and tasty. Want to make your meal heartier? Add protein or veggies to your pasta. Grilled chicken or shrimp work well. If you prefer plant-based options, try chickpeas or lentils. For veggies, consider spinach, peas, or roasted bell peppers. You can stir them in while mixing the pasta and pesto. This adds color and nutrition to your dish. Enjoy creating your own version of pistachio pesto pasta! To store leftover pesto pasta, put it in an airtight container. Make sure the lid is tight. This keeps the pasta fresh for up to three days in the fridge. If you notice the pesto getting dry, add a splash of olive oil to revive it. You can freeze the pesto for later. Pour it in ice cube trays or small containers. This way, you can use just the amount you need. The pesto lasts in the freezer for up to three months. When you want to use it, let it thaw in the fridge overnight. To reheat the pasta, place it in a pan over low heat. Add a bit of reserved pasta water or olive oil. Stir gently until warm. This keeps the sauce creamy and helps prevent sticking. You can also use the microwave. Heat it in short bursts, stirring in between. Enjoy your meal! I recommend using spaghetti, fusilli, or penne. These shapes hold the pesto well. Spaghetti provides a classic feel, while fusilli captures more sauce in its twists. Penne offers a bite-sized option. Choose the one you like best for this dish. Yes, you can! Almonds or walnuts work well. These nuts add unique flavors and textures. If you want a milder taste, try cashews. Each nut gives a different twist to your pesto. Experiment to find your favorite mix! To make this recipe dairy-free, skip the Parmesan cheese. Use nutritional yeast instead. It adds a cheesy flavor without dairy. You can also blend in some avocado for creaminess. This keeps the dish rich while being completely dairy-free. This blog post covered how to make delicious pistachio pesto pasta. We explored key ingredients like fresh basil, garlic, and olive oil. I also shared step-by-step instructions for cooking pasta and mixing the pesto. You learned tips for great texture and taste, plus fun variations for dietary needs. Finally, we discussed storage options for leftovers. Enjoying this dish can be simple and fun, whether you stick with the classic recipe or try something new. So, get cooking and savor the flavors of your homemade pistachio pesto pasta!$

A delicious pasta dish featuring a creamy pistachio pesto made with fresh basil, garlic, and Parmesan cheese.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

2 cups fresh basil leaves
1 cup shelled pistachios
4 cloves garlic, peeled
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1 unit Juice of 1 lemon
to taste unit Salt and pepper
400 g pasta of your choice (spaghetti, fusilli, or penne)
to garnish unit Cherry tomatoes, halved
to garnish unit Extra pistachios, roughly chopped

Instructions

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a food processor, combine the basil leaves, shelled pistachios, garlic, and Parmesan cheese. Pulse until finely chopped.
With the food processor running, slowly drizzle in the olive oil. Process until combined and creamy. If the pesto is too thick, add a bit of the reserved pasta water to achieve your desired consistency.
Add lemon juice to the mixture, and season with salt and pepper to taste. Pulse a few more times to fully combine.
In a large mixing bowl, combine the cooked pasta with the pistachio pesto. Toss well until all pasta is evenly coated, adding more reserved pasta water if necessary to loosen the sauce.
Plate the pasta and top with halved cherry tomatoes and extra chopped pistachios for added texture.

Notes

Serve in a large bowl, garnished with a sprinkle of Parmesan, fresh basil leaves, and a drizzle of olive oil.

Keyword basil, pasta, pesto, pistachio