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Giving Classic Basil Pesto Pasta a Simple, Hearty Twist Using Nutty Pistachios
I fell in love with pesto the same way I fell in love with bolognese—while working at a fine-dining Italian restaurant in Milwaukee. There I soaked up every detail I could, but what stuck with me most was how simple, high-quality ingredients could come together to create something unforgettable.
That’s the magic of Italian cooking: use great ingredients, don’t overcomplicate it, and let the flavors shine. Pesto is exactly that: fresh herbs, good olive oil, garlic, nuts, and cheese. Nothing fancy…but when it all comes together, it’s absolute perfection.
Here on PWWB, we’ve already shared a few pesto variations: my 5-Minute Genovese-Style Basil Pesto, a classic recipe made with buttery pine nuts, and Damn Good Kale Pesto made with hearty walnuts. Today we’re adding a new favorite to the mix…
Why pistachios? They’re a touch sweeter and richer than pine nuts, with a meaty texture that makes this pesto feel extra luscious. Their mellow flavor doesn’t compete with the basil, lemon, or garlic—it enhances them.
And with their naturally vibrant green hue, they’re practically begging to be put in pesto! Can’t argue with that. 😉💚
Easy Ways to Make Your Pasta Dinner Taste As Good as Any Trattoria 🍝
Get 5 days of pasta tips learned from my years in a fine-dining Italian restaurant.
How to Make Homemade Pesto with Pistachio Nuts
Making pistachio pesto at home is easier than you might think. This recipe uses 8 simple ingredients—most of which are probably already on-hand!—and comes together quickly with the help of a food processor.
To give you the most control over the flavor, it’s best to use unsalted pistachios. That said, I usually grab pre-shelled pistachios for ease—most are lightly salted, and through recipe testing, I’ve found they work just fine here…just skip any added salt when blending and season to taste at the end.
Jess’ Homemade Pesto Essentials
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Stainless Steel Measuring Cups & Spoons
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Twirly or short pasta shapes are ideal for pesto because they hold onto every bit of sauce. I love fusilli, gemelli, and orecchiette—the cupped “little ears” that are perfect for scooping up textured sauces like a nutty pistachio pesto. I always keep DeLallo Orecchiette stocked in my pantry!
👩🏻🍳The #1 mistake I see home cooks make when preparing a pasta dinner is plopping beautiful pesto sauce on a plate of cooked pasta. Trust me, don’t do this! It’s always best to simmer your al dente pasta with the pesto sauce to create a cohesive dish. To learn more, check out my complete guide on How to Cook Pasta Perfectly Every Single Time.
I can’t wait for you to try this Pistachio Pesto Pasta! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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25-Minute Pistachio Pesto Pasta with Orecchiette
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: serves 3-4 1x
- Category: Pasta Recipes, Main Dishes
- Method: Stovetop, Food Processor
- Cuisine: Italian
- Diet: Vegetarian
Description
If you’re craving a fresh twist on classic pesto, you’re in the right place. This Pistachio Pesto Pasta swaps pine nuts for toasted pistachios, adding rich nuttiness to every bite. Bright with basil and lemon, it’s perfect tossed with orecchiette—the cutest sauce-catching cups!
Best of all, it’s ready in only 25 minutes, making it a quick win for weeknight dinners, summer picnics, and easy entertaining.
Ingredients
- 8 ounces DeLallo Orecchiette or short pasta of choice
- ¼ cup shelled pistachios, toasted (see Recipe Notes)
- 6 cloves garlic
- 1 ½ cups loosely packed fresh basil leaves (approx. 2 ounces)
- ½ lemon, zested and juiced
- ⅓ cup finely grated parmesan cheese
- optional: up to 1 teaspoon crushed red pepper flakes
- ⅓ cup DeLallo Extra Virgin Olive Oil
- kosher salt and ground black pepper, to season
Instructions
- Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously season the water with salt. Add the pasta and cook, stirring occasionally to prevent sticking, to al dente according to package directions. Carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta – do not rinse. (Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!)
- Meanwhile, prepare the pistachio pesto sauce: In a food processor, combine the toasted pistachios and garlic. Pulse just enough to break them into small pieces without fully pulverizing. Add the basil, lemon zest and juice, parmesan, and crushed red pepper flakes (if using). Season with ½ teaspoon kosher salt (see Note) and ground black pepper to taste. Pulse to combine, scraping down the sides as needed. With the processor running, slowly stream in the olive oil until your desired consistency is reached. Taste and adjust seasoning as needed.
- Finish the pistachio pesto pasta: Return the drained pasta to the pot it was cooked in and set over medium-low heat. Stir in the pesto and toss to coat evenly. Add a splash of the reserved pasta water if the sauce needs to loosen up, or increase the heat slightly if it needs to tighten. Cook 1-2 minutes longer, letting the pasta meld with the sauce, then remove from heat.
- Serve: Portion the pesto pasta into individual bowls. Serve immediately with additional grated parmesan, chopped pistachio, fresh basil leaves, or an extra drizzle of extra virgin olive oil. Enjoy!
Notes
Jess’ Tips and Tricks:
- Serving Suggestions: On its own, this pistachio pesto pasta is a beautiful meatless meal. If you’d like to bulk it up a little bit, try pairing it with a Mixed Green Side Salad and Crispy Parmesan Chicken Cutlets, Seared Scallops, or Juicy Chicken Meatballs.
- Pistachios: For best results, look for unsalted shelled pistachios and give them a quick toast in a dry skillet until fragrant—it really brings out their flavor. That said, I’ve also tested this recipe with salted pistachios when that’s all the grocery store had, and it still works—skip the added kosher salt and season to taste once the pesto sauce is blended.
- Dietary Restrictions: This pistachio pasta recipe is naturally meatless. To ensure it’s vegetarian, be sure to use your favorite rennet-free parmesan cheese.
Storage Instructions:
- Storage and Reheating: Leftover pistachio pesto pasta will keep, stored in an airtight containers in the refrigerator, for 3-4 days. Reheat the pasta on the stovetop or in the microwave, adding an extra splash of water or cooking stock to loosen up the pesto sauce as needed, until warmed through.
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Yum!! I know what’s for dinner tonight.
This looks good! Do I toast the pistachios if all I can find is roasted with no salt?
Hi Dawn, it’s your call if you’d like to toast them. It can help bring out their flavor a bit more, but the pesto will be delicious either way!
Hope it turned out great for you, Darlene!