Authentic Italian Pistachio Pesto Recipe – Homebody Eats

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.

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.

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. 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 your garden is overflowing with basil, you have to make this insanely easy Italian pistachio pesto. It’s perfect in pasta and only requires five ingredients. First, wash your basil and then tear off any tough stems that you can see. Next, you’re adding in pistachios to a food processor and blending that just until they’re finely pulsed. Then, throw in the basil, lemon juice, lemon zest, and parmesan cheese. Blend that together and stream in some olive oil. You can optionally add some water to get the correct consistency you want. Then finish with salt and pepper.