Olive Oil and Pistachio Pesto Recipe

Pesto is a sauce that spread from Italy's Liguria region to the rest of the world. The traditional recipe consists of basil, pine nuts, garlic, Parmesan, and extra virgin olive oil. We're putting an Anatolian stamp on this recipe: pistachios instead of pine nuts, and cold-pressed Memecik variety olive oil from the Aegean.

Why Pistachios?

Pistachio pesto (pesto alla Trapanese) has been made in Sicilian cuisine for centuries — so this isn't an invention, it's a tradition. The mildly sweet and creamy texture of pistachios creates an extraordinary balance with the grassy and slightly bitter notes of Memecik olive oil. Pistachios also stand out for their higher antioxidant content compared to pine nuts (USDA FoodData Central data).

Ingredients

• 1 bunch fresh basil (approximately 50 g leaves)
• 70 g pistachios, roasted and shelled
• 1 clove of garlic
• 40 g Parmesan or pecorino, grated
• 6–8 tablespoons Gaia Oliva Memecik Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• Salt, black pepper

Instructions

1. Place the basil leaves, pistachios, and garlic in a food processor.
2. Pulse a few times — do not fully puree, small pieces should remain.
3. Add the Parmesan and lemon juice, pulse again.
4. With the motor running, slowly add the olive oil in a thin stream.
5. Season with salt and black pepper. Adjust consistency with more olive oil as needed.

Serving Suggestions

• Pasta sauce: With al dente spaghetti or linguine — adjust consistency by adding pasta water
• On toast: Spread on sourdough bread, top with sliced tomatoes
• For grilled fish: A spoonful over sea bass or sea bream before serving
• Dip: With fresh vegetables or flatbread

Storage

Transfer to a glass jar and pour a layer of olive oil on top (prevents oxidation). Keeps in the refrigerator for 1 week, in the freezer for up to 3 months.

Sources

• Accademia Barilla — Pesto alla Trapanese, accademiabarilla.com
• USDA FoodData Central — Pistachio Nuts, Raw, fdc.nal.usda.gov
• Del Conte, A. — Gastronomy of Italy, Pavilion Books, 2013