Total Time
Prep 10 mins
Cook 10 mins

This recipe comes from "Sauces for Pasta" by Kristie Trabant and Andrea Chesman. It is an interesting variation on the classic pesto which is made with pine nuts or walnuts.

Ingredients Nutrition


  1. combine basil, garlic, cheese and pistachios in a food processor or blender.
  2. process to mix.
  3. with the machine running, slowly add the olive oil.
  4. season with salt and pepper and process to the desired consistency.
  5. let stand for 5 minutes.
  6. to serve, thin the pesto with a few tablespoons of hot pasta cooking water and toss with hot fettuccine or linguine.
Most Helpful

This is good I do like it thicker as in Pistachio Pesto using more nuts! No need to thin it down with the pasta water. Thanks for a delish recipe!

Rita~ September 22, 2005

This was delicious.Very similar to pesto made with pine nuts, just a bit more texture and "nuttier". Made the full recipe and plan to freeze the leftovers for another time.

sugarpea May 27, 2005