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.

image showing basil plant growing in our garden in early september
Basil growing in our garden in early September

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.
image showing basil pesto with pistachios in an opened jar with pistachios and olive oil in the background

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!

image of ingredients for pesto with pistachios: fresh basil leaves, a bowl of pistachios, grana padano cheese, organic olive oil and a lemon

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.

image of washed fresh basil leaves in a wooden basket

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.

image of how to grate the grana padano cheese for pesto

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.

image of blending basil leaves with olive oil in a food processor

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.

image of how to add grated grana padano to the pesto mixture

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.

image of how to add pistachios to a blender

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!

image of how pesto looks like with blended olive oil, basil leaves grana padano cheese and pistachios

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.
delicios basil pesto with pistachios and grana padano served on the table with olive oil and shelled pistachios

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.

image of an opened jar of basil pesto with pistachios from the top

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.

image of yummy basil pesto with pistachios and grana padano with basil, pistachios and a bottle of organic olive oil in the background

Grana Padano pesto with pistachios FAQs

Can I make vegan pesto with pistachios?

Yes, you can easily make your pistachio pesto vegan. Simply skip the cheese or swap it for a plant-based alternative or nutritional yeast. The pistachios add a rich, nutty flavor, which is absolutely delicious in a vegan pesto variation!

Are pistachios used in the recipe roasted?

Yes, we used roasted pistachios for this recipe. However, depending on your preference, you can use them roasted or raw for pesto. Roasting the pistachios brings out a deeper, more intense flavor while using them raw gives a milder, fresher taste. Both options work well, so it’s up to your taste!

How do I make pistachio pesto pasta?

To make pistachio pesto pasta, mix your favorite cooked pasta with a generous amount of pesto. Add a little pasta water to achieve the desired consistency. You can sprinkle it with more cheese, garnish it with extra pistachios, and add other chopped herbs if you like!

Can I add pistachio pesto to a soup or sauce?

Absolutely! You can add pistachio pesto to soups or sauces for a burst of nutty, herby flavor. It works well in broths, creamy soups, or even tomato-based sauces. To enjoy it throughout the year, it’s best to freeze it in an ice cube tray and simply add a cube to your soup or sauce whenever you want to enhance the flavor quickly!

What’s the difference between Grana Padano and Parmesan cheese?

Parmigiano-Reggiano, aged for at least 12 months, undoubtedly possesses a stronger, nuttier, and saltier taste than the softer, butterier Grana Padano.

Grana Padano is often preferred in cooking due to its delicate flavor, making it perfect for sauces. On the other hand, parmesan cheese boasts a more intense, decisive flavor and is typically grated on top of dishes. As it ages, it develops more complex aromatic notes.

Both cheeses undeniably have similar savory, nutty qualities, but Grana Padano is less crumbly and softer, making it unquestionably ideal for melting into sauces.

Can I make this pesto without pistachios?

Yes, if you don’t have pistachios, you can skip them and make your pesto with cheese only. You can also swap them for nuts like cashews, walnuts, pine nuts or whatever you have at home.

Can I add garlic to the pistachio pesto?

Of course! Adding garlic to pistachio pesto is a great idea. It gives the pesto a bold, slightly spicy kick that complements the rich, nutty flavor of the pistachios. The garlic adds depth and a savory edge, making the pesto more flavorful and aromatic. Just a clove or two is enough to enhance the taste without overpowering it.

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

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Pesto with pistachios and Grana Padano

Easy to make pesto with crunchy pistachios, fresh basil and Grana Padano cheese.
Servings 4
Prep Time 15 minutes
Total Time 15 minutes

EQUIPMENT

  • 1 food processor

INGREDIENTS 

  • 50 g fresh basil leaves
  • 80 g pistachios
  • 80 g Grana Padano cheese
  • 170 ml extra virgin olive oil
  • 6 g lemon zest
  • 5 ml lemon juice
  • salt
  • black pepper

INSTRUCTIONS

  • Wash and dry your basil leaves.
  • Grate a block of grana padano cheese using a fine grater. You should make at least one cup, but feel free to add more for extra cheesiness.
  • For a creamier pesto, blend pistachios with olive oil first, then add basil and cheese. For a chunkier texture, pulse basil leaves and oil first, but not longer than ten seconds.
  • Add the grated cheese and pulse until fully combined. Keep adding more olive oil if needed for consistency.
  • Scrape the sides of the bowl, add pistachios, and pulse a few more times.
  • Mix in lemon juice, lemon zest, salt, and pepper to taste.
  • Transfer to a bowl or jar, mix it with pasta or use it for your favorite dish. Enjoy!

NOTES

Use young, sweet basil leaves for a fresher, milder flavor and a smoother, bright green pesto.
Pinch leaves just above the stem to promote new growth for more basil.
Ensure the leaves are clean and dry to prevent mold if pesto is stored.
Pulse ingredients gradually to avoid a pasty texture; over-processing can bruise basil and make nuts oily.
For storage, cover the pesto with olive oil to prevent oxidation and keep it fresh in the fridge.
You can store it in the refrigerator for up to a few weeks or freeze it in an ice cube tray for up to six months. 
 
Author: Food nutters
Calories: 538kcal
Cost: $6
Course: Sauce
Cuisine: Mediterranean
Keyword: basil, grana padano, pesto, pistachios

Nutrition

Serving: 157g | Calories: 538kcal | Carbohydrates: 7g | Protein: 12g | Fat: 53g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 35g | Cholesterol: 14mg | Sodium: 332mg | Potassium: 265mg | Fiber: 2g | Sugar: 2g | Vitamin A: 900IU | Vitamin C: 6mg | Calcium: 283mg | Iron: 2mg

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Join the Conversation

  1. What a beautiful and delicious pesto! I cannot wait to make this, thank you. Melynda @scratchmadefood!

    1. Thanks Melynda!

  2. 5 stars
    I really like that you didn’t use garlic in your recipe. I think it overpowers the delicate nature of pesto.

    1. Indeed, it somehow just doesn’t go well with pistachios if you ask me. The best garlic in pesto, if you ask me, is wild garlic. Thank you for stopping by!

  3. 5 stars
    I never knew that you could use Grana Padano cheese in pesto! It seems softer than parmesan cheese, it will be easier to transform it into a creamy sauce I guess. I’ve got sooo much basil, I just need to get pistachios and then I’ll try to make this and freeze it in cubes for the winter. Nice photos btw. Cheers, Milo,

    1. Thanks Milo, we use Grana Padano for pesto quite often, it indeed is softer, it melts better when pulsed and is much lighter on the wallet than parmesan. I even like the milder taste. Hope you’ll love it!

  4. 5 stars
    Great, never used pistachios in my pesto, will have to try it next time.
    Found your post on A pinch of Joy. My entries this week are numbered #61+62.
    Hope you will join/share M-Sat.

    1. Thanks Esme, sure I will.

  5. Estelle Forrest says:

    5 stars
    I need to try this. I’ve done cashews before but not pistachios, I bet it’s delish. Thanks for linking up on #SSPS this week. I hope to see you again next week, when I feature your recipe!

    1. Thank you so much Estelle, I’m sure you’ll love it and I’m really really happy for the feature! Definitely seeing you soon!

  6. 5 stars
    Mariama, I always look forward to trying out your newest recipes. I’ve never made pesto using pistachios, but I’m always willing to try a new recipe. This sounds delicious, and I bet it would be great over Gnocchi. I’m going to give this a try. Thank you for sharing with us at The Crazy Little Lovebirds link party #56. We’re always so happy to have you join us. I hope your week is going beautifully.

    1. Thank you so much Steph, your words are so inspiring. Yes, it goes perfectly with gnocchi and I hope you’ll love it!

  7. 5 stars
    This pesto sounds incredible! Love the twist with pistachios! Thanks for sharing and for joining Fiesta Friday Party! Please come back again.

    1. Thank Jhuls, I really appreciate it!

  8. 5 stars
    Popping in real quick to let you know that your awesome post will be featured Monday at SSPS 330 https://esmesalon.com/tag/seniorsalonpitstop/

    1. Esme, thank you so much for the feature! We’re always super happy to hear that!

  9. 5 stars
    Wow this sounds amazing! I actually have a cheese maker in my neighborhood whose family has been making goat cheese here for a hundred years or so, all kinds. I try to stay away, but I’ll bet he has something that would be great for this! thanks for sharing on craft schooling sunday!

    1. Sure, goat cheese would be great for this pesto, as long as it’s aged. Thanks for stopping by!

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