Pistachio Pesto

Pistachio Pesto by Filotea, nutty pesto with DOP basil

Filotea's pistachio pesto is a ready-made pesto with 21 percent pistachios, Grana Padano, and protected Basilico Genovese DOP. Free from preservatives, and bolder and nuttier than the classic basil variety.

Anyone looking for pistachio pesto refers to the nuttier, bolder variant of classic basil pesto, known in Italy as Pesto al Pistacchio. This pistachio pesto by Filotea is made from olive oil, 21 percent pistachios, Grana Padano, protected Basilico Genovese DOP, garlic, and oat fiber, crafted in the workshop in Ancona, in the Marche region. Entirely without preservatives and free from artificial colors, which are otherwise common in many cheaper pestos.

Nutty, savory, bold

With a 21 percent pistachio content, this pesto offers significantly more nuttiness than a classic pine nut variety, in addition to a striking, rich green color that comes solely from the natural ingredients, without artificial dyes. Oat fiber also provides binding instead of relying on additional thickening agents.

Nutty, savory, bold—three characteristics that distinguish this pesto significantly from the milder basil variety in the assortment, precisely because the pistachio is more prominent in flavor than pine nut or cashew.

A 130 g jar is enough for 2 to 3 portions of pasta, or for 4 smaller appetizer portions depending on the desired serving size. Once opened, the pesto keeps longest in the refrigerator if the surface remains covered with a thin layer of olive oil, which protects it from contact with air.

For pasta, bruschetta, and dressings

Classically folded into freshly cooked noodles such as tagliatelle or short shapes like calamarata, this pesto works just as well on warm bruschetta, as a base for an unusual pizza sauce, or stirred into a salad dressing with a little lemon juice. For those who prefer it creamier, stir a spoonful into Greek yogurt for a quick dip for vegetable sticks.

Toasted, coarsely chopped pistachios over the pesto add extra crunch and further emphasize the nuttiness. Note: The pesto contains pistachios and is not suitable for people with nut allergies; when in doubt, it is always worth taking a look at the ingredient list directly on the jar.

Protected basil, free choice of nut

Unlike the pine nut, which Filotea combines with cashew in their Pesto Genovese, the pistachio remains the only nut variety here, consistently tuned for boldness rather than balance. The Basilico Genovese used bears the DOP seal, a protected designation of origin that only basil from the Liguria region is permitted to carry. This very detail, says Pietro Giugliarelli, is important for a pesto as bold as this one, because otherwise the pistachio could easily overpower the milder herb.

Filotea now supplies over 50 countries, and the pistachio pesto, together with the Pesto Genovese, the two tomato sauces, and the Sugo al Ragù, forms the five sughi and pestos that now come from Ancona alongside the over 24 pasta shapes. This closes the circle that once began with pure egg pasta: from the first tagliatelle to the final pesto, the same workshop has been behind it since operations began in 2005.

Folded in, not cooked with

A 130 g jar is sufficient for 2 to 3 portions of freshly cooked pasta, folded in briefly and then served immediately. If you would like to discover further pestos and sauces, you will also find the milder Pesto Genovese in the Filotea sugo and pesto collection.