Respecting the seasonality of vegetables is very important to me, and for this reason, in this late spring period, I love making asparagus and pistachio pesto. It is a variant of the classic pesto with a delicate touch, suitable for pasta dishes but not limited to them. As you will see, I often use it with appetizers or starters, accompanying it with various preparations. To this pesto, in particular, I have given a Tuscia touch thanks to Presciuttini Oil, which I received for the DivinMangiandoinTour 2025 challenge thanks to Slowfood Viterbo e Tuscia and the Municipality of Tarquinia. This oil is made by recovering 3000 olive trees of the Canino, Moraiolo, and Leccino cultivars without the use of chemicals and with respect for the environment. And this is felt in my pesto! So, if you want to try a special pesto, come with me and let’s make it together, all you need is a food processor (in my case a Bimby)!
For other types of pesto, take a look at these links!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 14 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Spring, Summer
Ingredients
- 7.8 oz asparagus (cleaned, net (about one bunch))
- 0.7 oz basil
- 2.1 oz unsalted pistachios (net)
- 1.8 oz blanched almonds
- 1 clove garlic
- 1.8 oz grated Parmesan cheese
- 1.8 oz Pecorino Romano cheese (grated)
- 2.1 oz extra virgin olive oil (Presciuttini)
- 1 tsp fine salt
Tools
- 1 Food Processor
- 2 Jars
- 1 Cutting Board
- 1 Pan
Steps
Making asparagus and pistachio pesto is really easy and quick. Before putting together all the ingredients, you need to take care of the asparagus by cooking them quickly. But let’s see how to make this excellent pesto!
In a bowl, break the asparagus by pulling off the tougher ends. I don’t use knives because breaking them gently makes the tougher part detach naturally. Alternatively, cut off the tougher part with a knife. Wash the asparagus and cut them into pieces on a cutting board.
Place the asparagus in a pan with the chopped garlic clove, some of the recipe’s oil, and a small cup of water. Turn on low heat and cook them for a maximum of 5 minutes until the water is absorbed. They should still be crunchy. Turn them off and let them cool.
In the bowl of the food processor (I use my Bimby TM31) place the basil leaves.
Add the cooled asparagus (you can remove the garlic if you don’t like it).
We will have previously prepared the nuts in a bowl.
Pour the pistachios and almonds into the bowl, close it, and turn on the processor at high speed for 20/30 seconds. I used speed 7 with the Bimby.
Bring the ground vegetables and nuts back to the bottom with a spatula and add the two cheeses.
Add half of the oil, close the bowl, and blend. It will start to mix well.
To emulsify well, add the remaining oil.
Turn on the highest speed for a few seconds to emulsify the mixture. The asparagus and pistachio pesto is ready!
The asparagus and pistachio pesto is ready! I transferred it into two glass jars, covering it with additional oil. After letting it rest in the fridge, tightly sealed for a couple of hours, the flavors will have stabilized, and it will be ready to use!
The most classic way to use asparagus and pistachio pesto is, of course, with pasta. But I often add a pesto as an accompaniment sauce to the flatbreads I offer my guests when I do cooking classes, each time according to the seasonality, and I must say it is very successful. This one, in particular, was loved very much!
Asparagus and pistachio pesto is stored in an airtight jar, covered with oil, in the refrigerator for two/three days. In the right season, it’s an excellent alternative to the classic basil and pine nut pesto. If you try it, come tell me on Instagram!
FAQ (Frequently Asked Questions)
Can I freeze asparagus and pistachio pesto?
Freezing pesto is a great idea. I’ve used small plastic containers to portion it, so it’s always fresh and in optimal conditions. However, it should not be kept in the freezer for more than a month.What nuts can I use instead of pistachios?
This pesto also works well made only with almonds or half almonds and half cashews or almonds and pine nuts. Using only pistachios might make it too “sweet.”Can I make a vegan version of asparagus and pistachio pesto?
In this pesto, you can replace the animal cheese with nutritional yeast or with the aged “cheeses” that are now available in every supermarket. However, my advice is to split the 100 g of the recipe, leaving at least half to the nutritional yeast for consistency.
