Pesto with pistachios and Grana Padano

Have you ever considered changing things up with your pesto? Today, we’re giving it a little twist by swapping pine nuts for roasted pistachios and replacing the parmesan cheese with grana padano.

Pine nuts are great – smooth and buttery – but what about pistachios? They’ve got this richer, slightly sweet vibe that makes the pesto more interesting. The basil gets a boost, and the whole thing feels a bit more unique. Plus, mixing in Grana Padano brings it all together in this savory, nutty, delicious homemade divine sauce. Yes, it’s still the pesto you love, only with a little more personality.

Curious to try it out? Let’s do this!

JUMP TO RECIPE

The timeless power of basil

Basil (Ocimum Basilicum) has been cultivated for over 5,000 years, with roots tracing back to India before spreading across Egypt, the Middle East, Europe and Africa. With more than 60 types, basil comes in all sorts of flavors – sweet, spicy, and even citrusy.

It was cherished as a sacred plant in many ancient cultures, including by the Greeks and Romans, who recognized the symbolic power of basil in both life and death.

Because of its godly and protective qualities, the Greeks believed basil could “open the door to heaven” when someone passed. Basil was connected to the goddess Artemis, and it was thought to ward off evil spirits and provide protection.

The Orthodox Church still uses it in blessings to sprinkle the holy water, symbolizing purity and life.

The whole plant is cherished for pharmaceutical uses, and we shouldn’t forget the health benefits! Basil is packed with eugenol, an anti-inflammatory compound, and linalool, a calming, floral-scented compound perfect for aromatherapy. It also contains antioxidants, vitamins A, K, and C, and minerals like magnesium and calcium.

With its vibrant, sweet flavor, basil has remained a beloved and cherished plant throughout the centuries.

Why you’ll love our Grana Padano pesto with pistachios

• It’s a deliciously unique twist on the classic pesto with pine nuts and Parmesan. The nutty richness of pistachios brings a fresh flavor that’s absolutely mouthwatering.
• It’s more budget-friendly than the classic pesto. Pistachios are more affordable than pine nuts, and grana padano cheese is easier on the wallet than parmesan. Yet, none of this compromises the flavor – if anything, it often tastes even more delicious!

• Grana Padano actually tastes great in pesto. It’s very similar to parmesan cheese but aged quicker than parmesan. That’s why it has a milder, less salty flavor, making it a perfect match that doesn’t overpower the taste of pistachios and fresh basil leaves.

• It’s effortless to make. In under ten minutes, you’ll have a fresh, flavorful pesto sauce that’s miles better than anything you’d find in the store.

• It’s a perfect way to use the surplus basil in your garden. By making this tasty sauce, you can preserve that fresh basil goodness and enjoy it all year! Basil stored as pesto will taste much better than dried basil.

• It pairs with a whole variety of dishes. Pesto with pistachios will make a great sauce for homemade pasta or gnocchi and a great addition to soups and other sauces. It can be your magic ingredient for risotto, salmon pasta and other seafood recipes. It will beautifully enhance your pizzas and make a perfect caprese empanadas filling. When combined with cheese, it can be used as a spread on bread or, even better, baked on delicious focaccia. Also, pesto will add a much-desired freshness and delicious herbal flavor to puff pastry tarts.

Must have ingredients

FRESH BASIL – We used fresh basil from our garden. However, you can buy basil in bunches or, even better, whole plants growing in pots. Pinching off the topmost branches will promote your plant’s growth, allowing it to produce more delicious fresh leaves.

PISTACHIOS – Should you use unshelled or shelled pistachios? We figured out that shelled pistachios are fresher, and the pesto becomes more crunchy with them. However, we used both for this recipe!

GRANA PADANO – Use Grana Padano in a block or buy already grated cheese, which usually costs less than the whole block.

OLIVE OIL – We recommend cold-pressed organic virgin oil, which is grown with fewer chemicals and extracted without heat and preserves more nutrients, antioxidants, and natural flavors.

SALT – Add salt to taste, but be mindful that roasted pistachios are often pre-salted, so do not add too much.

BLACK PEPPER – A pinch of black pepper will be enough, or even less if you use freshly ground black pepper.

LEMON – Lemon juice will brighten the pesto, adding a fresh, tangy vibrance that balances the richness of pistachios and olive oil. Do not add more than a teaspoon; make sure to use organic lemons – the zest from an organic lemon is a healthier option!

How to make Grana Padano pesto with pistachios

STEP 1: Start by thoroughly washing your basil leaves to remove dirt or grit. Then, pat them dry using a paper towel. It’s important to ensure that the leaves are completely dry, as any excess water could cause your pesto to mold, even if it’s stored in the refrigerator.

STEP 2: Grate a block of Grana Padano cheese using a fine grater. The fine shreds will blend more easily into the pesto, giving it a smooth, rich texture. We used a whole cup of Grana Padano, but you can add even more if you like your pesto cheesier.

STEP 3: This step depends on how you like your pesto – if you like it creamier, process pistachios with olive oil first, then slowly add basil leaves and Grana Padano at the end.

However, if you like the taste of those little crunchy chunks of pistachios, first process basil leaves with olive oil. That’s how we made ours.

STEP 4: Add grated Grana Padano cheese and pulse a few more times so that the cheese fully incorporates the oil and basil.

If your pesto is not liquid enough at this step, you can add more oil. Slowly drizzle it in the bowl while blending until you reach the desired consistency.

STEP 5: Scrape the sides with a spatula. Finally, add the pistachios and pulse for a few extra seconds, depending on the desired creaminess.

STEP 6: Add a teaspoon of lemon juice, a pinch of grated lemon zest, salt and freshly ground black pepper to taste.

STEP 7: Gently reload your pesto with a spatula into a bowl if you plan to eat it right away or in a jar to store it for later.

You can add it to your favorite cooked pasta, use it for your favorite recipe or serve it as a sauce. Enjoy!

Tips for a great pistachio pesto

• Be selective about basil leaves. Harvest the younger, sweeter leaves of your basil plant. These give a fresher, milder flavor with less bitterness than older leaves. They also blend more smoothly, creating a vibrant, bright green pesto that’s softer and more aromatic.
• Stimulate new growth. If you pinch off the leaves just above a pair of leaf nodes or stems, the basil plant will grow new branches. This encourages the plant to expand outwards, promoting bushier and more abundant leaf growth.
• Use clean and dry fresh leaves. Rinse them under cold water and pat them dry using a clean kitchen towel before blending them with other ingredients. This will prevent mold from forming if you plan to store your pistachio pesto for later.
• Don’t over-process it. Tossing everything into a food processor at once can bruise the basil and make the nuts too oily, leading to a pasty texture. Instead, finely chop the basil, grate the cheese first, then pulse gradually. Remember, the authentic Italian pesto is made using only a pestle and mortar.
• Cover it with oil. If you’re storing pesto for later, it’s best to refrigerate it in a jar. Basil oxidizes quite quickly, so cover the pesto with plastic foil or even better, with an additional tablespoon of olive oil.

Substitutions and variations

For a fresh twist, substitute (or combine) basil with other herbs like parsley, cilantro, or mint. Arugula, spinach, or kale also work well for a unique but pleasant taste.

Swap pistachios with walnuts, almonds, pine nuts, or cashews for different textures and flavors. We often use cashews because they make pesto more buttery and creamier, while the walnuts create an earthy depth to the flavor.

You can also switch Grana Padano for classic Parmigiano Reggiano cheese, sharper and more robust Pecorino Romano, or nutty and bolder Asiago.

Storage

You can store your pistachio pesto in the refrigerator for a few weeks without worries. To keep the basil fresh, cover it with an extra layer of olive oil and store it in covered glass jars or airtight containers.

Pistachio pesto can also be preserved by freezing, and it will remain well for up to six months when frozen. To maintain its flavor and quality, it is advisable to freeze the pesto when it is as fresh as possible.

The most convenient way to store it is to freeze it in an ice cube tray. Once it’s solid, you can remove it from the tray and keep it in the freezer in a sealed bag or airtight container.

This way, you can easily thaw only the amount you need, effortlessly adding the cubes to soups and sauces or using them in other recipes.

Grana Padano pesto with pistachios FAQs

More from the food gatherer’s kitchen

Wild garlic green pasta

Wild garlic risotto

Green gnocchi with wild spinach

Porcini risotto

Porcini pizza

Black pepper focaccia

Breaded saffron milk caps

Grey mullet with vegetables

If you liked our pesto with pistachios recipe, please rate it in the comments below.

Show your love by sharing ❤️