Pistachio Pesto (Italian Sicilian)

Pistachio pesto is a traditional recipe from Sicily, particularly in the town of Bronte renowned for producing some of the best pistachios in Italy. These pistachios are cultivated in volcanic soil, giving them a richer flavour. The simplest version of pistachio pesto includes only pistachios, olive oil, salt and Parmesan cheese. However, variations may include additional ingredients like basil, mint, lemon zest and garlic.

Pistachio pesto is a traditional recipe in Sicily where it is eaten with pasta or used to make arancini. If you’ve never tried it, you really should.

The best pistachios come from Bronte.

Have you ever heard of a town in Sicily called Bronte? Needless to say, I hadn’t before moving to Italy and being taken there by my Sicilian hubby. However, if you ask any Italian if they know Bronte, most will say of course because Bronte is where the best pistachios in Italy come from.

Italians love pistachios, above all in the form of pistachio ice-cream but also in Sicily’s most famous dessert, cannoli and in nougat and even cured meats like mortadella. And my personal favourite, as a pesto sauce for pasta. Pistachio pesto is divine. If you have never eaten or made it, you definitely should.

About pistachios from Bronte in Sicily.

Apparently pistachio plants can live between 200 and 300 years and they really thrive in Bronte. Pistachios originally came to Europe from ancient Persia and they are grown in a number of places but Bronte pistachios have very unique characteristics , even compared to other Sicilian pistachios, and they are known as ‘pistacia vera’meaning the true pistachio.

In Bronte, pistachios are cultivated in volcanic soil, on the sun baked terrain of Mount Etna and the Nebrodi mountains. The harvest takes place every two years between late August and early September and is, of course, an important event for the entire population of Bronte. Even today pistachios in Bronte are picked by men, women and children who climb the slopes to pick and shell the nuts, one by one.

pistachios, preferably unsalted and untoasted (200 g)
extra-virgin olive oil (50 mL)
Parmesan or Pecorino, freshly grated (40 g)
sea salt
black pepper, freshly ground

Put the pistachios into a bowl of boiling water for 3 minutes, drain them and wipe them with a cloth to remove most of the skin covering them.

Put the pistachios in a blender or food processor, add the grated cheese and 2 Tbsp. of extra-virgin olive oil.

As you start to blend/pulse add the rest of the extra-virgin olive oil until you get a dense pesto. Add salt and pepper to taste.

Serve immediately with extra grated cheese as required.

Makes 3 servings.

Cook’s Notes:

• If you cannot find Sicilian pistachios, any good, uncooked pistachios work well too.
• If uncooked pistachios aren’t available you can try toasted ones, but preferably unsalted.