Pistachio pesto is easy to make and equally easy to flatten into something oily and dull. The main problem is heat: leave a food processor running too long and the pistachios warm up, release oil and lose some of their fresher aroma. Work in short pulses and decide first whether you want a rustic pesto or a very smooth cream.

Ingredients for one jar

Use 150 g unsalted Sicilian shelled pistachios, 60-80 ml mild extra-virgin olive oil, about 30 g Parmesan or a gentle pecorino, a little salt and pepper. Garlic, basil, parsley and almonds are possible variations rather than compulsory ingredients.

Should you blanch the pistachios?

If you want a more even colour, blanch the nuts for a few seconds and rub off part of the skin. It takes extra time and is not necessary for good flavour. Leaving the skins gives the pesto a more rustic appearance and a slightly more toasted character.

Blend in short stages

Pulse the pistachios first. Add some of the oil only after reaching the texture you want. A pesto for pasta can remain slightly coarse; one intended for crostini or fillings can be smoother. If the processor bowl feels warm, stop for a few minutes rather than forcing it.

Cheese or no cheese?

Cheese adds savoury depth and helps body, but it is not essential. If the pesto will be used with prawns or other seafood, you can omit it and adjust seasoning during the final pasta toss. For a vegetarian pasta, Parmesan or pecorino adds depth without requiring much salt.

Storage

Fresh homemade pesto is not a shelf-stable preserve. Keep it refrigerated in a clean container and use it fairly quickly. For longer storage, freezing small portions is more sensible. A thin layer of oil reduces contact with air but does not replace proper refrigeration.

When you do not have time to make it

The shop also carries Sicilia Agrumi classic pistachio pesto. Homemade or ready-made, the same advice applies: do not cook it hard for a long time. Loosen with pasta water and finish the sauce quickly.