• Pistachio Pesto Pasta

    By Jeri Mobley-Arias

    Easy, herbaceous, delightful. This pistachio pesto pasta is all-things delicious and convenient.

    • I love this pistachio pesto pasta all it takes is two key ingredients: pasta and fresh pesto.

      What’s in pesto?

      Pesto is traditionally made of basil, pine nuts, freshly grated parmesan, olive oil, and garlic. Pine nuts come at a hefty price, so you’ll see variations that substitute walnuts, marcona almonds or (for this recipe) pistachios for pine nuts.

      There are a number of ingredient configurations you can do, even when it comes to choice of greens. Some modern recipes call for substituting kale, arugula, broccoli, or spinach for basil.

      What you need to make this pistachio pesto

      This pistachio pesto will change the way you think about opting for store-bought pesto. When you see how easy and quick it is to whip up this goodness, you’ll always go for the homemade version. This recipe calls for:

      • Basil
      • Pistachios
      • Good quality olive oil
      • Garlic
      • Parmigiano reggiano
      • Lemon juice
      • Salt
      Best pasta shape for pesto

      You want the perfect vessel that will hold all of that delicious pesto sauce, and below is a list of pasta shapes you can use:

      • Cavetelli
      • Ziti
      • Penne
      • Casarecce
      • Spaghetti
      Extra pesto, now what?

      To store extra pesto sauce, place it in a small air-tight container and cover the surface with enough olive oil so as to no expose pesto to air. If you notice pesto turning brown in color after sitting out, that’s due to a process known as oxidation. Don’t worry, although the color may not be ideal, it is perfectly fine to eat.

      Pesto has a number of uses other than its feature in pasta. I tend to enjoy the leftover sauce with a fried egg and jasmine rice tossed in a spoonful of pesto. Other uses include:

      • Scrambled eggs
      • Roasted vegetables
      • Grain bowls
      • Toasted focaccia
      Newly turned pistachio pesto fanatic?

      Share your love for this recipe on Instagram and tag @whisperofyum #whisperofyum. We love to see you get down in the kitchen. Happy cooking!

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  • Pistachio Pesto Pasta

    By Jeri Mobley-Arias

    Easy, herbaceous, delightful. This pistachio pesto pasta is all-things delicious and convenient.

    • Total Time:
      20 minutes
    • Servings:


    • 2 cups fresh basil, leaves only
    • ¼ cup pistachios
    • 3 cloves garlic
    • ½ cup good quality olive oil - I use Brightland’s Awake
    • ¾ cup parmigiano reggiano, freshly grated
    • 2 teaspoons lemon juice
    • ¼ teaspoon kosher salt + more to taste
    • ¾ cup reserved pasta water
    • 12 ounces pasta of choice - cavatelli, ziti, penne, casarecce, spaghetti

    For Serving

    • parmesan


    1. Combine basil, pistachios and garlic cloves in a food processor. Process on high until mixture is minced.
    2. Switch processing speed to low and slowly add olive oil.
    3. Add parmigiano reggiano incrementally, followed by lemon juice and kosher salt and continue to process on low until smooth and combined. Place in a small bowl and cover.
    4. Meanwhile, bring a pot of salted water to boil. Cook pasta until al dente. Reserve ¾ cup of pasta water. Drain the pasta and place in a large mixing bowl.
    5. Add four tablespoons of pesto and mix well. Gradually add ¼ cup pasta water. Toss to coat and adjust seasoning with salt and freshly cracked pepper if needed or more water if the pasta appears dry.
    6. Enjoy immediately.
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