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Mabes Makes: Pistachio Pesto

by Mabel Lloyd

The most simple pesto recipe, with a twist! I use pistachios instead of pine nuts and add fresh parsley. Make sure you use the starchy pasta water so that the sauce clings to the rigatoni.

Serves 2-3


  • 30g Fresh basil 

  • 20g fresh parsley 

  • 4 tbsp olive oil  

  • 60g parmesan

  • 50g pistachio kernels 

  • 1 crushed garlic clove 

  • 1 tbsp cream cheese 

  • 200g dried rigatoni pasta


  1. Start by getting the pasta boiling in some salted water and cook as per instruction. I use rigatoni.
  1. In a food processor, blitz the basil, parsley, garlic, oil, pistachios and parmesan - add a splash of water to loosen the mix. Taste and season with a little salt 
  1. Drain the pasta leaving a cup of pasta water 
  1. Stir in the sauce to the pasta, adding a little pasta water to help bind the sauce 
  1. Stir in the cream cheese 
  1. Serve with more parmesan!