It’s hard to consider yourself Sicilian without adding pistachio to your food regularly. And that’s exactly why the Pistachio Pesto was born! Simple, delicious, and versatile, you literally cannot go wrong with it.
Hi, my name is Alessandra Lauria, I am a Sicilian pasta maker expert, a dinner party host, and creator and founder of The Pasta Studio - an online (and offline) pasta school. As my roots are Sicilian, I tend to share what’s locally delicious to me. Hope you will enjoy it as much as I do!
Recently, I was contracted as a consultant for a restaurant in Lisbon and they asked me if I could develop a pistachio recipe for them. So I did. Since then I’ve redone and revised the recipe many different ways, finally landing on this version that’s completely plant-based.
As usual, using the mortar and pestle for any pesto creates the best results with the strongest flavors and aromas. My new motto: Everything tastes better with KROK!
To make things a bit easier, I would suggest chopping your pistachios a bit before starting and adding them to your mortar a little at a time.
Bring Sicily into your kitchen with this delicious pesto!
50g Pistachio, unsalted but toasted
10g fresh Basil
15g fresh breadcrumbs (or Panko)
3 tbsp Extra Virgin Olive Oil, (use an extra 2 tbsp if you want it a bit creamier)
Sea salt, if needed
Mortar and Pestle
Toast the pistachios, chop them up a bit, and then prepare the rest of your mise en place.
Add your ingredients into the mortar and begin crushing and pounding. For best results, follow this order: basil, pistachio, olive oil, and finally breadcrumbs.
Add extra olive oil, if needed, before serving.
Note: the more olive oil you use, the creamier it will be. You can always add more right before adding it to your pasta sauce.
Honestly, you can just eat it as is because this pesto is delicious! However, I would definitely recommend having it with spaghetti and confit tomatoes or as a seafood sauce. Also, you can just enjoy it on bread, salads, and even pizza.
The pesto can be stored in a glass jar in the fridge for 3-4 days. Just make sure there is plenty of Extra Virgin Olive Oil on top of the pesto when storing.