Sicilian Pistachio Pesto Crostini
By Lee Jackson ↣ Published on: September 1, 2026
This Sicilian take on pesto features the fragrance of pistachios with a mix of basil and parsley. The herbaceous flavours are so good when spread over crusty slices of bread (and maybe topped with prosciutto). Pistachio pesto crostini are a regular at home as they’re quick, easy and incredibly delicious.
In Sicily, I was quite taken by this delicious pesto which I sampled at more than one restaurant. I ate it with fish, pasta and like this, as a tasty appetiser crostini/bruschetta. They were delivered, often unannounced, with drinks. Free food is always a winner in my book.
I have never been THAT much of a fan of pesto, but I was amazed how fresh and smooth tasting it was. It's the perfect little accompaniment to an aperitivo or ice-cold beer. The use of pistachios is very Sicilian, but the ratio of basil and introduction of parsley really was a wonderful surprise. I've been serving these little treasures ever since as they're pretty easy to bring together.
The pesto also works well as a pasta sauce, which I have already posted as a recipe as I loved it so much I posted the week I returned from Sicily! Cook my Pasta with Pistachio Pesto recipe!
This recipe is part of my Italian Collection and also my Regional Italian Hub, where you'll find lots more delicious Italian fare.
What's Ahead?
Why You'll Love it
- It's an interesting Sicilian twist on basil pesto
- It's quick and easy to make at home
- It's a versatile pesto that has many uses
- The pesto itself is vegetarian - but can be topped with prosciutto to appease meat eaters.
Ingredients You'll Need
My recipe allows for a vegetarian and non-vegetarian version of the crostini. Pistachio and ham are a classic combination, so it would be a shame not to enjoy them like this if you're not vegetarian.
- Pistachios - essential! Buy shelled and unsalted pistachios.
- Basil & Parsley leaves - the mix of the two herbs balances the pesto so that the pistachio flavour isn't lost amongst the strong basil personality.
- Garlic - adds a little backbone to the pesto.
- Parmigiano Reggiano or Pecorino Siciliano DOP (if you can find it) adds the umami, tangy and salty flavour.
- Extra-virgin olive oil - buy a robust peppery oil for a full flavour
- Bread - crusty sourdough or whatever bread you prefer.
- Prosciutto ham - or a cooked ham or indeed Mortadella (albeit a Northern Italian ham).
Step by Step
Making the pesto can be done in a pestle & mortar or a food processor.
- Pestle & Mortar - pound the garlic with a little salt until a paste, then add the nuts, basil and parsley leaves and pound for a few minutes until well combined. Add the cheese and then oil and pound for a couple of minutes until completely mixed together.
- Food processor - add everything to the processor and pulse blend until everything is combined and semi-smooth.
Now simply toast the bread, both sides then spread with a little pesto. Serve with half of the crostini topped with a slice of ham and half without.
Pro Tips - Things I've learned
- Over the years, I've played around with the levels of basil and parsley and this recipe I feel gets it as close as I can to the original.
- I also rather interestingly ate a version in Palermo, Sicily that featured no herbs, simply a blend of nuts, garlic, oil and cheese which was sensational. I made it at home myself once and it seemed nobody even noticed.
- I'll often add a little lemon zest to the pesto to give a citrus note (not unlike a Milanese gremolata)
- Add burrata or stracciatella cheese on top - it pairs wonderfully.
- I love to serve this as I first ate it, alongside a piece of fish. So gooood!
- As I mentioned earlier, it makes an excellent pasta sauce.
- Don't over-mix the pesto in the food processor, you'll end up 'cooking' the leaves and creating a bitterness or astringency to the pesto. Pulse blend as little as you can.
Ready to get Started?
This no-cook pesto really is one of my favourite go-to Italian dishes, especially if I'm entertaining the masses - stick this on the table and it'll keep them quiet while you prepare the main event. It's always nice to surprise people who might be expecting a regular basil pesto with this Sicilian variation. I hope you enjoy as much as I do!
More Italian recipes
If you liked this recipe, I'm sure you'll love more of my best Italian recipes.
- Taralli Pugliesi
- Bagna Cauda (Anchovy & Garlic Sauce)
- Mushroom Arancini
- Sicilian Spring Onion & Pancetta
- Arrosticini – Italian Lamb Skewers
Pesto Recipes
Fans of basil pesto should definitely try my Genovese specialities, Pesto Pasta with Potatoes & Green Beans (Trenette al Pesto) or Spaghetti with Pesto Genovese. You could also sample Spaghetti with Cavolo Nero & Almonds, which is a cabbage pesto like no other.
FAQ
Have a question? Let me know in the comments.
Can I make Sicilian pistachio pesto in advance?
Yes. The pesto can be made up to 3 days ahead and stored in an airtight container in the fridge. Pour a thin layer of extra virgin olive oil over the surface before sealing to help prevent oxidation and keep the herbs vibrant. Toast the bread just before serving for the best texture.
What's the difference between Sicilian pistachio pesto and basil pesto?
Traditional basil pesto from Genoa is made primarily with basil, pine nuts and Parmigiano Reggiano. Sicilian pistachio pesto replaces the pine nuts with pistachios and often uses a combination of basil and parsley, creating a sweeter, nuttier pesto where the pistachios are the star.
Can I use salted or roasted pistachios?
Unsalted raw pistachios are best as they give the freshest flavour and allow you to control the seasoning. If you only have roasted pistachios, they'll still work well, but avoid heavily salted varieties or reduce the added salt to compensate.
What else can I serve with pistachio pesto?
It's incredibly versatile. Toss it through hot pasta, spoon it over grilled fish or chicken, drizzle it onto roasted vegetables, spread it into sandwiches or serve it as part of an antipasto platter alongside cheeses, olives and cured meats.
Is pistachio pesto from Sicily?
Yes. Pistachio pesto is one of Sicily's best-known regional sauces, particularly around the eastern side of the island where pistachios have been grown for centuries. While every family has their own variation, pistachios, olive oil, hard cheese and garlic form the foundation of this distinctly Sicilian recipe.
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Ingredients
- ½ cup pistachio nuts unsalted shelled
- 2 garlic cloves chopped
- 1 tsp salt
- 50 g basil leaves
- 50 g parsley leaves
- ½ cup Parmigiano Reggiano cheese cubed
- ½ cup extra virgin olive oil
- 1 crusty baguette
- 4-6 thin slices prosciutto ham optional
Instructions
Pesto by pestle & mortar
- Pound the garlic with a little salt until smooth. Add the nuts, basil and parsley leaves and pound until semi-smooth.
- Add the extra virgin olive oil and cheese and pound/stir until emulsified and creamy
- Season with a little more salt (if needed) and a little pepper
Pesto by food processor
- Add everything to a food processor and pulse blend until semi-smooth
- Season with salt and pepper
Making the crostini
- Cut the bread into slices (you decide how thick), and toast both sides.
- Spread the pesto over each slice and serve half with a slice of prosciutto on top (if using).
Notes
- Pulse the pesto in short bursts rather than blending continuously. Over-processing can warm the herbs and create a slightly bitter flavour.
- For the most authentic flavour, use Pecorino Siciliano if you can find it, although Parmigiano Reggiano makes an excellent substitute.
- Toast the bread until crisp around the edges but still slightly chewy in the centre, so it holds the pesto without becoming too hard.
- The pesto can be made up to 3 days ahead and kept refrigerated. Bring it back to room temperature before serving for the best flavour.
- I love serving half the crostini plain and half topped with prosciutto. It keeps everyone happy and the salty ham pairs beautifully with the sweet pistachios.
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