Go Back
pesto di pistacchi ligurian recipe

Pesto di Pistacchi (Ligurian Pistachio Pesto)

A creamy, nutty twist on classic Ligurian pesto made with fresh basil, pistachios, Pecorino Romano, and extra virgin olive oil. This vibrant green sauce is silky, aromatic, and perfect for pasta, seafood, or warm focaccia.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: condiment, Pasta Sauce, sauce
Cuisine: Italian (Liguria)
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients (for one medium batch, serves 4):
  • 4 packed cups fresh basil leaves no stems
  • ½ cup unsalted shelled pistachios
  • 1 small garlic clove blanched 10 sec if you want mild flavor
  • ½ cup grated Pecorino Romano cheese or Parmesan
  • ½ cup extra virgin olive oil plus more as needed
  • Salt and freshly ground black pepper to taste
  • 1 tsp lemon zest or a few drops lemon juice optional, to preserve color

Method
 

Mortar & Pestle Method (traditional and most fragrant)
  1. Crush the garlic with a pinch of salt until it forms a paste.
  2. Add pistachios and pound until crumbly.
  3. Add basil leaves a handful at a time, grinding in circular motions until a thick green paste forms.
  4. Drizzle olive oil slowly while mixing to create a silky sauce.
  5. Stir in grated Pecorino Romano cheese at the end.
  6. Taste and adjust with salt, pepper, or a drop of lemon juice if needed.
Food Processor Method (fast and easy)
  1. Pulse pistachios, garlic, and salt until coarsely ground.
  2. Add basil and pulse in short bursts to avoid heating.
  3. With the motor running, stream in olive oil slowly until creamy.
  4. Stir in grated cheese by hand to keep color bright.
  5. Adjust consistency with a spoon of pasta cooking water if too thick.

Notes

  • Use only fresh basil leaves; stems make the pesto bitter.
  • Add cheese after blending to keep color bright and flavor balanced.
  • For a vegan version, replace cheese with nutritional yeast and a touch of lemon juice.
  • To store, cover with a thin layer of olive oil and refrigerate for up to 2 days, or freeze in ice-cube trays for up to 6 months.
  • Ideal pairings: trofie, testaroli, linguine, focaccia, grilled seafood, or fresh mozzarella sandwiches.