home or Register

blog  /  Pesto

July 22, 2014



I love a good pesto, and so does Grandma.  The basil this year is in full bloom and thriving, so I’m going to make plenty of Basil Pistachio Pesto so we can have it on hand for quick meals.

In this recipe, I am using pistachios instead of pinenuts but you can also use almonds.  And if you want to try something a little different, why not try a mint pistachio pesto?  

Pesto can be stored in a jar or airtight container in the refrigerator for about a week or in the  freezer for about six months.  You can cover the top with a thin layer of olive oil to keep it from oxidizing and turning brown. This Spaghetti with Basil Pistachio Pesto recipe can be found by clicking on the link or in Lidia’s Italy in America Cookbook (Alfred A. Knopf, 2011).


Food Books and Dvds Tableware

Lidia's Italy in America
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

Lidia's Pasta and Sauces
Enjoy Them Now!
buy now ›

Lidia's Stoneware Collection

buy now ›
see all tableware ›

Sign up now for access to
recipes, tips, and more!

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you

Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.

Forgot password?
Not a member? Join now!