Pistachio pesto pasta has become a staple in my kitchen for its vibrant flavor and weeknight simplicity. The pistachios add a subtle nuttiness and a creamy texture that sets it apart from traditional basil pesto. I often make this when I want something comforting yet a little different from the usual pasta routine.

The aroma of fresh basil, garlic, and toasted pistachios fills my kitchen as I prepare the sauce. I love serving this pasta warm for dinner, but it also holds up well at room temperature for lunches or picnics. The pesto clings beautifully to each strand, making every bite flavorful and satisfying.

This dish is especially handy when I have leftover herbs or a partial bag of pistachios to use up. It pairs well with a crisp salad or simply on its own for a quick, satisfying meal. The color is inviting and the flavor is both fresh and rich, making it a reliable favorite.

I keep this recipe in rotation because it’s flexible and easy to adapt. Whether I’m cooking for family or just myself, pistachio pesto pasta always delivers a pleasing, homemade touch.

Quick Facts

Why You’ll Love It

This pistachio pesto pasta is a quick, flavor-packed meal that feels special without extra effort. The pistachios bring a unique richness and a subtle crunch, while the basil keeps things fresh. It’s versatile, easy to make ahead, and always a crowd-pleaser.

• Ready in under 30 minutes
• Creamy, nutty pesto with bright basil flavor
• No fancy equipment needed
• Works with many pasta shapes
• Great for meal prep or leftovers

Ingredients

The ingredients for this pasta are straightforward and mostly pantry staples. Pistachios give the pesto its distinctive flavor, while fresh basil and good olive oil keep it classic. You’ll need a food processor or blender to bring everything together.

• 12 oz (340 g) dried pasta (spaghetti, linguine, or fusilli)
• 1 cup shelled unsalted pistachios
• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup extra-virgin olive oil
• 1/2 lemon, juiced
• 1/4 tsp kosher salt, plus more for pasta water
• 1/4 tsp freshly ground black pepper
• 1/4 cup reserved pasta cooking water (as needed)

Step-by-Step Instructions

Making pistachio pesto pasta is straightforward: cook the pasta, blend the pesto, and toss everything together. The pesto comes together quickly in a food processor, and you can adjust the consistency with pasta water. Follow these steps for a smooth, flavorful result.

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
2. While the pasta cooks, add pistachios, basil, Parmesan, and garlic to a food processor. Pulse until finely chopped.
3. With the processor running, slowly stream in olive oil until the mixture is mostly smooth but still a bit textured.
4. Add lemon juice, salt, and pepper. Pulse to combine. Taste and adjust seasoning if needed.
5. Reserve 1/4 cup of pasta cooking water, then drain the pasta.
6. Return the drained pasta to the pot. Add the pesto and a splash of reserved pasta water.
7. Toss to coat, adding more pasta water as needed for a silky sauce.
8. Serve immediately, topped with extra Parmesan and a few chopped pistachios if desired.

Chef Tips

A few simple tips can help you get the best texture and flavor from your pistachio pesto pasta. Don’t over-blend the pesto; a bit of texture is ideal. Fresh basil and good olive oil make a big difference.

• Toast pistachios lightly for deeper flavor.
• Use freshly grated Parmesan for best melt and taste.
• Reserve pasta water to adjust sauce consistency.
• Don’t over-blend; pesto should have some texture.
• Add pesto to warm (not hot) pasta to preserve color.

Substitutions

This recipe is flexible if you need to swap ingredients. You can use different nuts or cheeses, and adjust herbs based on what you have. The flavor will shift slightly but still be delicious.

• Swap pistachios for walnuts or almonds.
• Use pecorino instead of Parmesan.
• Try half basil, half parsley for a milder pesto.
• Use whole wheat or gluten-free pasta if preferred.
• Add a pinch of red pepper flakes for heat.

Storage & Reheating

Leftover pistachio pesto pasta keeps well for a couple of days. Store any extra pesto separately for best results. Reheat gently to maintain the sauce’s texture.

• Store cooled pasta in an airtight container for up to 2 days.
• Keep extra pesto in a jar with a thin layer of olive oil on top.
• Reheat pasta gently in a skillet with a splash of water.
• Pesto can be frozen for up to 1 month.
• Stir before serving to recombine any separated oil.

Perfect Pairings

This pasta pairs well with crisp salads, light proteins, or a chilled glass of white wine. The fresh, nutty flavors complement a variety of sides and mains. Here are a few of my favorite pairings.

• Arugula salad with lemon vinaigrette
• Grilled chicken or shrimp
• Chilled Pinot Grigio or Sauvignon Blanc
• Roasted cherry tomatoes

FAQs

A few common questions come up when making pistachio pesto pasta. Here are answers to help you get the best results at home. If you’re new to homemade pesto, these tips will help.

Nutritional Note

Nutrition will vary by pasta and cheese used, but a serving is approximately 550 calories with a good balance of carbs, fats, and protein.