Recipe: Pistachio Pesto

Pistachio pesto is a simple recipe with a very fresh taste, typically a Sicilian recipe.

By: Antonella Bonesse, ISDA Contributor 

The preparation is simple and involves the use of very few ingredients: pistachios, parmigiano, olive oil, garlic and grated lemon rind. You can make this pesto in abundance when you have time available and store it in sterilized jars and if it is not consumed within a few days it is good to freeze it. Enjoy the pistachio pesto as a condiment for fresh pasta, but also as an appetizer by spreading it on crispy toasted bread slices.


Pistachios 300g

Olive Oil 150g

Pepper 1 pinch

Lemon rind 1 pinch

Garlic 1 clove

Salt 1 pinch

Parmigiano (grated) 40g

Basil 50g

Make the pledge and become a member of Italian Sons and Daughters of America today!


1. To remove the skin from the pistachios. Boil plenty of water in a saucepan, pour the pistachios and cook for about 5 minutes, until the skin has softened. Drain and remove the skin.

2. In a blender pour the garlic, 2 tablespoons of olive oil, salt and pepper, work the ingredients until you get a cream. Add the pistachios, the washed basil, the Parmigiana and the grated lemon peel. Blend adding the remaining oil, until a grainy but well-tied sauce is obtained.

Click here to order Antonella’s Italian Classic Cookies

Share your favorite recipe, and we may feature it on our website.

Join the conversation, and share recipes, travel tips and stories.