You Ever Just Crave a Cozy Bowl of Something Green?
I swear, the first time I made this creamy 5 ingredient pistachio pesto pasta, I was just rummaging through the pantry after a long day and couldn’t deal with any recipe that required more than basic math or more than one pan. Pistachios? Check. A fairly suspect chunk of Parmesan? Sure. The basil plant on my windowsill that is both thriving and near death (the paradox of all home gardening)? You bet. Before I knew it, I was spooning the most gloriously green, creamy pesto over twirly noodles, and suddenly remembered how my Nonna used to say a good sauce fixes anything – even a linguine emergency at midnight. Anyway, if you’re reading this while hungry, fair warning: this comes together faster than you think!
Why I Find Myself Making This (A Lot)
I make this when my brain’s fried but I still want something that tastes like I tried harder than I did. My husband literally requests it whenever he sees pistachios in the house, mostly because he hopes there are leftovers for his lunch (as if that’s ever happened). I reach for it after a day that’s felt a bit longer than it needed to, when the thought of chopping garlic feels courageous. Pretty sure I once made it just because I bought pasta on sale. Also, prepping fewer ingredients means fewer dishes – which I would totally say is intentional organization, but it’s really just me being lazy.
Oh, and if you ever accidentally drop a handful of extra cheese into the blender, it’s only improved things. Not that that’s ever actually happened to me… cough.
Just What Goes In This Magic Sauce?
- Pasta (about 350g dry): I usually use spaghetti because I subconsciously want to twirl everything, but honestly, penne or even orzo are fair game. My friend’s gluten-free version isn’t bad either.
- Roasted, shelled pistachios (a generous 1/2 cup): I’ve used salted, unsalted, old, new – they all work. Almonds do in a pinch but don’t tell the pistachio purists.
- Fresh basil leaves (roughly two handfuls, or most of a supermarket pack): Out of basil? I once went half basil, half arugula. Kinda spicy, kind of amazing.
- Parmesan cheese (about 1/2 cup grated): Can’t find the real deal? I’ve been known to sneak in Grana Padano… or whatever hard cheese is lurking behind the yogurt. Vegan? Go for a sprinkle of nutritional yeast, it’s actually nice.
- Olive oil (start with 1/3 cup, maybe more): My grandmother always insisted on the fruity stuff, but you do you. I reckon avocado oil wouldn’t hurt, either.
Optional: A splash of cream or non-dairy milk for extra silkiness. Lemon zest if you’ve got it. Black pepper, of course. I usually skip garlic because that’s my family’s preference, but toss some in if you must!
How I Actually Throw It All Together
- First, get a big pot of salty water boiling. Like, salty as an ocean. Chuck in the pasta and cook till it’s just this side of al dente – I start checking at 9 minutes but that’s my stove for you.
- While that’s happening, pile your pistachios, basil, and cheese into a food processor. I use the mini one, but you could do this in a blender; it just groans more. Pulse until it looks like greenish sand. It smells wild here.
- Drizzle in the olive oil while pulsing – sort of like giving the sauce a mini spa day. If it gets too chunky, splash in a bit of the pasta cooking water (and yes, I’ve forgotten to save some more than once, don’t stress – a slosh from the kettle works in an emergency).
- Now, this is where I usually sneak a taste. You should too. Maybe it needs salt, maybe more cheese? Oh, and if it looks a bit weird right now, it’ll come together, promise.
- When the pasta’s done, reserve another cup of the water (see, I remembered this time!). Drain pasta, toss back in pot. Stir in all that pistachio magic – add the pasta water a little at a time until it’s the glossy, dreamy bowl you wish you could dive into.
- If you’re feeling fancy, top with another shower of cheese, some cracked pepper, and maybe a few whole pistachios. Eat right out of the pan if no one’s watching (ask me how I know).
Notes I’ve Learned (Sometimes The Hard Way)
- If you blend this too long, it goes from creamy to a bit… pasty? So stop as soon as it’s combined. Actually, I find tiny chunks of nut are kinda nice.
- Taste before you add more salt, especially with pre-roasted or salted pistachios—once I overdid it and ended up guzzling water all night.
- Basil wilts fast, so use the freshest you can. Or, freeze it in ice cubes with olive oil for emergencies like these. I found that tip here!
Ways I’ve Mixed This Up
- Swapped in baby spinach for half the basil (great, but the color goes a little army green, not Instagram-pretty but still tasty).
- Tried hemp seeds instead of nuts. It’s okay if you’re out but honestly, I missed the richness.
- Added cooked peas to the sauce for an unintentional protein boost – turns out, pretty sweet (literally), but my kids called it “space pasta”. Wouldn’t do that again unless I was trying to sneak in veg.
- Weirdly, I tried it with whole wheat spaghetti once and it was… not my favourite. But hey, you do you!
Do I Really Need Fancy Equipment?
If you have a food processor, awesome. If not, a blender absolutely works—though you might need to stop and scrape down the sides a few times (and coax things around with a spatula, I’ve used a spoon before but on second thought, don’t do that). Mortar and pestle if you’re feeling strong and have all night; I’ve done it once. Once.
By the way, if your blender hates small amounts, try doubling the sauce and freezing half for later. Works a treat.
How Long Does This Last In The Fridge?
Technically, you could keep leftovers in an airtight container for up to three days. Or so I’ve read. In my house, it’s barely survived ’til the next afternoon before someone forks it up cold. Oh, I do think it tastes even creamier on day two if you can manage to hide it at the back. For best results, splash in a little warm water when reheating. Here’s some science-y stuff about pesto storage if you’re curious: EatThis.com pesto advice.
How I Like To Serve It (But You Do You)
This shines solo—as dinner, midnight snack, or if you’re being generous, as a side with roasted chicken or fish. I love it with a big squeeze of lemon and a handful of arugula on top for extra bite. My cousin insists on topping hers with chili flakes, and I’m not mad about it. There’s also always that one person trying to turn it into a pasta salad (go for it, fridge-cold leftovers are secretly great!).
Stuff I Wouldn’t Skip (Because I Did Once And Regretted It)
- I once didn’t reserve any pasta water and tried using just tap water—it turned out fine, but man, the sauce wasn’t as silky. So don’t be like me, keep a mug handy.
- Don’t rush blending because you’re hungry (guilty). Tiny bits of nut or cheese are happy accidents; giant pieces, not so much. Actually, I find it better to pulse, not puree.
- I used cheap pre-grated parmesan from a bag once. It kinda clumps. Use the block, trust me.
Frequently Asked About This Green Wonder
Can I make it vegan?
Totally! Swap the cheese for nutritional yeast, maybe a splash more oil for richness. Someone asked about using vegan cream and, yeah, works fine.
Is this good cold?
Yep, actually I might even start making extra for pasta salads. Mix with roasted veggies—so easy.
How do I make this nut-free?
So… I tried using roasted sunflower seeds; it didn’t quite hit the same creamy spot but it wasn’t half bad for an allergy-friendly work lunch.
Can I freeze the pesto?
Yup! I spoon it into ice cube trays, then pop the cubes into a freezer bag. Handy for tossing into hot pasta or soup.
Right, that’s about it from me. If you try this, let me know if you come up with a bonkers swap or totally wild topping. Or if you manage to make leftovers last longer than I can. Good luck, happy stirring!
Ingredients
- 350 g dried pasta (such as spaghetti or rigatoni)
- 80 g shelled unsalted pistachios
- 60 g fresh basil leaves
- 80 ml extra-virgin olive oil
- 75 g grated Parmesan cheese
- 120 ml heavy cream
- 2 cloves garlic
- Salt and black pepper to taste
Instructions
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1Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
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2Meanwhile, in a food processor, blend the pistachios, basil leaves, garlic, and Parmesan cheese until finely chopped.
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3With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth pesto.
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4Transfer the cooked pasta back into the pot. Add the pistachio pesto and heavy cream to the pasta, tossing to coat evenly. Add reserved pasta water as needed for a creamy consistency.
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5Season with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan cheese and chopped pistachios if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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