Pistachio Pesto Sauce & Pasta
This Pistachio Pesto Pasta is inspired by Southern Italy (Sicily), where pistachios are often used instead of pine nuts. The sauce is nutty, fresh, and vibrant, made with olive oil, basil, lemon, and garlic — lighter than cream sauces but incredibly satisfying.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Serves: 2
Ingredients
Pistachio Pesto Sauce
½ cup unsalted pistachios (shelled)
1 cup fresh basil leaves
1 small garlic clove
3 tbsp extra-virgin olive oil
2 tbsp grated Parmesan or Pecorino
Zest of ½ lemon
1–2 tbsp lemon juice
Salt & black pepper to taste
2–3 tbsp pasta cooking water (for thinning)
Pasta
180 g pasta (linguine, spaghetti, or penne)
Salt for boiling water
Optional Mediterranean Add-ins
Cherry tomatoes, sautéed or fresh
Zucchini ribbons
Grilled chicken or shrimp
Burrata or ricotta
Instructions
Cook Pasta
Boil pasta in well-salted water until al dente
Reserve ¼ cup pasta water, then drain
Make Pistachio Pesto
In a blender or food processor add pistachios, basil, garlic, lemon zest
Pulse until coarse
Add olive oil, Parmesan, lemon juice, salt & pepper
Blend until smooth but textured
Combine
Toss warm pasta with pesto
Add pasta water gradually until silky and glossy
Serve
Finish with extra pistachios, cheese, and black pepper
Optional: drizzle of olive oil or lemon juice
Tips
Lightly toast pistachios for deeper flavor
For lighter calories, reduce oil to 2 tbsp and add more pasta water
Use whole-wheat or chickpea pasta for higher protein
Add spinach or arugula for extra greens
Frequently Asked Questions
Is this weight-loss friendly?
Yes — healthy fats, no cream, controlled portions
Can I make it vegan?
Yes — replace cheese with nutritional yeast
How long does pesto last?
Up to 4 days refrigerated (cover surface with olive oil)
Can I freeze pesto?
Yes — freeze in ice-cube trays for easy use
Nutritional Information
Calories: 420 kcal
Protein: 14 g
Carbs: 45 g
Fat: 22 g
Fiber: 5 g