Pasta al Pesto di Pistacchio (Pasta with Pistachio Pesto)

Pasta al pesto di pistacchio is a nut-rich Italian pasta dish where the sauce is more creamy and rounded than a classic basil pesto, with pistachios giving body as well as flavour. The nuts are blended with basil, garlic, parmesan, lemon and extra virgin olive oil to make a thick green pesto that loosens into a glossy coating when tossed with hot pasta and a little cooking water. Egg pasta suits the sauce particularly well, catching the savoury, herby paste between its folds, while chopped pistachios on top add crunch. Fresh but satisfying, it works as a quick vegetarian dinner with enough richness to feel special.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Italian pasta
Cooking style Minimal cleanup
Time commitment Under 30 minutes

Why this recipe works

  • Fast sauce, fast pasta: The pesto is blended while the pasta cooks, keeping the whole dish efficient without sacrificing flavour.
  • Fresh, nutty depth: Pistachios bring richness, basil adds freshness, and lemon lifts the parmesan and olive oil.
  • Glossy without cream: Reserved pasta water helps emulsify the pesto so it clings smoothly to the pasta.

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Ingredient notes

  • Choose good pistachios: Use shelled pistachios with a fresh, sweet aroma; stale nuts will make the pesto taste dull.
  • Balance with lemon: Add lemon juice gradually and taste as you go; it should brighten the pesto without making it sharp.
  • Season carefully: Parmesan adds saltiness, so taste the pesto after blending before adding more fine sea salt.

Texture tips

  • For a smoother sauce: Blend the pesto a little longer and loosen it with warm pasta water until it coats the pasta evenly.
  • For more crunch: Reserve some pistachios before blending and scatter them over the finished pasta.

Common mistakes

  • Avoid high heat: Toss the pesto with the pasta over low heat only; too much heat can dull the basil and make the sauce heavy.
  • Do not skip pasta water: A splash of starchy cooking water helps the pesto loosen and cling, rather than forming a thick paste.

Serving ideas

  • Finish with texture: Top with chopped pistachios, extra parmesan and a little lemon zest for contrast.
  • Serve with something fresh: A crisp green salad or simply dressed tomatoes balance the richness of the nuts and cheese.

Equipment you'll need

Colander Food processor Large pot Measuring cups Microplane
Ingredients
Instructions
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  1. Bring a large pot of water to the boil and season it with most of the fine sea salt. Cook the egg pasta nests until just al dente, following the packet timing. Before draining, reserve about 120 ml of the pasta cooking water.
  2. Meanwhile, add the pistachios, basil, garlic, lemon zest, parmesan, black pepper and the remaining fine sea salt to a food processor. Pulse until finely chopped, then stream in the olive oil and blend to a thick pesto. Squeeze in 1 to 2 tbsp lemon juice to taste.
  3. Drain the pasta and return it to the warm pot. Add the pesto and a splash of reserved pasta water, tossing over low heat for 1 minute until glossy and the sauce clings to the pasta. Loosen with a little more pasta water if needed, then serve with extra chopped pistachios sprinkled over the top.

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Recipe notes

Tips

  • For the best texture, reserve a small handful of pistachios before blending and chop them to finish the pasta.
  • If the pesto tastes a little flat, add a touch more lemon juice and a pinch more fine sea salt, then toss again with a splash of pasta water to emulsify.
  • If serving to anyone who is pregnant, elderly, or immunocompromised, use parmesan made with pasteurised milk.

Substitutions

  • Replace Egg pasta nest with Spaghetti for a more traditional long pasta shape.
  • Replace Parmesan with Pecorino romano cheese for a saltier, sharper finish.
  • Replace Fresh basil with Fresh mint for a brighter, more aromatic pesto.

Storage

  • Refrigerate up to 2 days
  • Cool quickly and refrigerate in a sealed container. Reheat gently in a frying pan with a splash of water until piping hot, or eat at room temperature; the pesto may darken slightly but will still taste good.

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Recipe overview

  • Servings: 2 servings
  • Total time: 20min (15min active)
  • Difficulty: Easy
  • Cuisine: Italian
  • Allergens:
    Eggs Milk Pistachios Tree nuts
Beginner friendly Kid friendly
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Equipment you'll need

Colander Food processor Large pot Measuring cups Microplane

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Black pepper

1 cup ≈ 110.4 g
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Extra virgin olive oil

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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