Spaghetti with Pistachio Pesto

Pesto is an Italian recipe from Liguria region. This “Sicilian” variation incorporates two of the most typical ingredients coming from the beautiful Italian island: pistachios and orange juice. In one word… delicious!

Ingredients (for 2)

  • spaghetti (about 180 gr or 6 oz)
  • 4 tbsp pistachio nuts
  • 1 orange
  • 6 tbsp fresh basil
  • 3 tbsp olive oil
  • 4 tbsp grated pecorino (or Parmesan) cheese
  • 1 tbsp parsley
  • salt


  • Take a deep saucepan, fill it with water and bring it to boiling point (for best results pasta requires abundant water)
  • While the water heats up, use a food processor or blender to mix the pistachio nuts (needless to say, without shell), with pecorino (or Parmesan cheese), olive oil, fresh basil, parsley, salt and the juice of an orange
  • Add the oil in small quantities, while mixing, until you have a smooth texture
  • When the water is boiling, add the rock salt, bring back to boiling point and add the pasta
  • Cook until al dente, stirring frequently
  • Using a cup, save some of the cooking water, just before draining the pasta
  • Drain the pasta, add the pesto sauce, the water you just saved (add as needed) and stir
  • Serve with additional cheese to personal taste

Tips from the Chef

Use only fresh basil and premium quality extravirgin olive oil