Pistachio Pesto Recipe

by katerina on February 22, 2007

Pistachio pesto tossed has such a luxurious and rich flavour to it. It is easy to forget that the recipe is vegetarian and very quick to put together. A perfect easy pasta dinner.

For this pistachio recipe you need raw unsalted pistachios. They are a little difficult to find but do make the effort to pick up some when you seen them – they cost me $10 a cup or so. This serves as a great weeknight dinner since it is so quick but it doesn’t feel like a thrown together meal either. I used rotini but the original recipe called for Farfalle.

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Pistachio Pesto Recipe

(serves 4)
Adapted from Pinch My Salt

1/2 cup raw unsalted pistachios
1-2 tablespoon olive oil
1/4 onions, chopped
3/4 cup cream
1 dried thai chile pepper, crushed
salt and pepper

1. In a small food processor pulse pistachios until coarsely ground and then pulse in enough oil to make a paste. Set aside.

2. When pasta is in the water cooking, heat 1tablespoon of olive oil over medium low heat in a skillet and add onion. Stir until translucent. Add pistachios and cook, stirring for about a minute – do not let brown.

3. Stir in the cream and stir until hot. Remove from heat and stir in chile pepper flakes and salt and pepper to taste.

4. Toss with pasta and serve.


Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time:15 minutes
Calories(approximate per serving): 85



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