Pistachio Pesto Pasta with Blistered Tomatoes

This pistachio pesto pasta with blistered tomatoes blends buttery, slightly sweet, savory flavors. The pistachio pesto creates a rich and creamy sauce. Blistered tomatoes add a natural layer of sweetness. This Mediterranean-inspired pasta feels restaurant-worthy and comes together in just 30 minutes!

Quick Answers

What is Pistachio Pesto Pasta?

Pistachio pesto pasta is a Sicilian variation of basil pesto pasta. Pistachio pesto uses pistachios instead of pine nuts, which become the dominant flavor. Then toss the pesto with the pasta.

What Do Pistachios Taste Like in Pesto?

Pistachios create a softer and slightly sweeter pesto than traditional basil pesto made with pine nuts. Pistachio pesto is savory and not sweet like dessert.

Pistachio Pesto Pasta is the Perfect Blend of Ingredients

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This recipe has been a staple in my home, and I have perfected it over the years. I love that softness and tiny bits of nuts in the pistachio pesto. But I always felt like it was missing something to lighten the flavor a bit. I tried every vegetable until I landed on blistered tomatoes. The blistering concentrates the sugar and adds pops of sweetness.

Now I make it in large batches and bring it into the office for lunch. Nothing beats a 30-minute meal with enough leftovers to last the week!

Cooked with love!
– Ruth

Pesto Pasta Ingredients

Key Ingredient Notes

Parmesan | Vegan Parmesan

Traditionally, pesto is made with Parmesan. I am vegan, and therefore I use a plant-based version of Parmesan. I think it tastes the same, and I have never noticed a difference. For a less-processed dairy alternative, add 1 teaspoon of nutritional yeast or white miso paste. It won’t taste like cheese, but it’ll add an umami flavor. 

Pasta

With this recipe, you can use any pasta shape. I chose bucatini, but other shapes that work well include spaghetti, thin spaghetti, and orecchiette. 

Pistachios

Ideally, use raw, unshelled pistachios. But they can be hard to find at most grocery stores. Instead, you can order them online or use lightly salted nuts (this is what I use). Avoid any seasoned or salted pistachios. (Note: lightly salted is ok; pistachios labeled as salted should be avoided.) 

Tomatoes

Use small tomatoes, ideally cherry, but grape tomatoes work too. I don’t recommend using any tomato that’s larger than a grape tomato.

See the recipe card for complete information on ingredients and quantities.

How to Make Pistachio Pesto Pasta

Step One: Prepare the Pasta

Boil the pasta according to the package directions. While the pasta is cooking, move to step two and make the pesto. Save 1 cup of pasta water, then drain the pasta.

Step Two: Make the Pistachio Pesto

Toast the pistachios in a dry skillet for 3-4 minutes. Then, add the nuts to a food processor with the garlic and pulse until roughly chopped. Add the basil, lemon zest, and juice, then pulse again.

With the food processor still running, slowly add olive oil until the pesto becomes creamy, but still textured. Finally, add the Parmesan cheese and pulse just enough to blend (one to two times). The pesto should retain some texture and not be completely smooth.

Step Three: Blister the Tomatoes

Heat 1 tablespoon of olive oil in a wide skillet over medium heat. Once the oil shimmers, add the cherry tomatoes and sprinkle with a pinch of salt. Cook the tomatoes for 4 to 5 minutes, shaking the pan only once or twice. A few tomatoes might split. That happens, and it’s ok. 

Pour in 1 tablespoon balsamic vinegar and sliced garlic, then let it bubble for about 30 seconds. Leave the leftover balsamic vinegar and garlic slices in the pan. I recommend leaving them in there for extra pesto flavor.

Variations and Substitutions

Protein

For protein, add baked tofu, chickpeas, or white beans.

Spicy

For my spice lovers, add a teaspoon of red pepper flakes or Aleppo pepper when emulsifying the sauce.

How to Store This Recipe

• Refrigerator: Store leftover pasta in an airtight container for up to three days. Reheat on the stovetop with a splash of olive oil to loosen the sauce. Note that the pesto will darken over time. This is normal and does not change the flavor.
• Freezer: You can freeze pesto. I recommend using an ice cube tray or smart cube to freeze in smaller portions. Once the pesto is in the cube, spread a thin layer of olive oil on top to preserve the color.

Perfect Pairings

• Kale crunch salad
• Homemade bread
• Olive oil and balsamic bread dip

More Pesto Recipes You Might Like

• Sun-Dried Tomato Pesto (Pesto Rosso)
• Roasted Red Pepper Pesto (Pesto Calabrese)
• Lemon Basil Pesto (Pesto al Basilico e Limone)
• Pasta al Pesto