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Sicilian Pistachio Pesto

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0.65 pound Pistachios
0.11 pound Basil
0.35 pound Olive oil
0.11 pound Parmesan Cheese
1 Garlic clove
1/2 Lemon
Salt and Pepper

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Sicilian Pistachio Pesto

  • Vegan
  • 20 min
  • Easy




Pistachios pesto is a very typical recipe of the Sicilian culinary tradition, due also to the incredible quality of our Pistachios, with the famous “Pistachio di Bronte” on top of them. The realization of this recipe is very simple and involves the use of a few ingredients: pistachios, parmesan, oil, garlic and grated lemon peel.

In the recipe that we propose, the pesto is made in the mortar (that you can easily find in our shop!), but if you want to speed up the time you can replace it with a mixer, using it at short intervals so as to prevent the sauce from overheating. You can make this pesto in abundance when you have time available and store it in sterilized jars and if it is not used within a few days it is good to freeze it. You can use this Pesto as a condiment for fresh pasta, but also during the antipasto, spreading it on crispy toasted bread, as a Bruschetta!

Pistachios Pesto is a very simple recipe, but very tasty – indeed the taste is strictly related to the quality of the Pistachios that you’re going to use. Make sure to have a look at our shop for some Authentic Sicilian Pistachios from Bronte, the City of Pistachio!

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Remove the shell from the pistachios. In a saucepan, boil plenty of water, pour the pistachios and cook for about 5 minutes, until the peel has softened. Drain and remove the peel.


In a mortar pour the garlic, 2 tablespoons of oil, salt and pepper, work the ingredients until you get a cream. Add the pistachios, the washed basil, the Parmesan and the grated lemon peel.


Pound everything, adding the remaining oil to the edge, until you get a well-grained but well-grounded sauce.

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Arancine “Accarne”
Saint Joseph’s Sfincia
Arancine “Accarne”
Saint Joseph’s Sfincia

2 Comments Hide Comments

Hello! Here is a stupid question. Should the pistachios be raw or roasted? I would love to try this recipe! Thank you!!

You can do either. Roasted brings out a deeper flavor but I usually do them raw. Pine nuts and almonds also work really well too.

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