Sicilian-fusion-Thai Pistachio Pesto

What I have never “digested” well is the use of heavy creams and bechamel in some dishes. So, I decided to do an experiment by replacing them with full-fat coconut milk. The result is this absolutely fantastic pistachio pesto, a fusion between Sicilian and Thai cuisine that amazed my guests.

  • DifficultyEasy
  • CostMedium
  • Preparation time10 Minutes
  • Cooking time10 Minutes
  • Servingserves 4 persons
  • Cooking methodStove
  • CuisineFusion
  • SeasonalityEvergreen


400 g pistachios (shelled and peeled )
200 ml coconut milk (full fat )
100 g pecorino cheese (grated)
100 ml extra-virgin olive oil
3 cloves garlic
1 organic lemon (zest only)
q.s. water (from boiling pasta)


– bring to boil abundant salted water in a pot, then put the pasta (400g);

– meanwhile, put the pistachios and the garlic cloves into a blender together with the coconut milk and the oil;

– blend till you get a cream, then add the grated cheese and mix well;

– pour the pesto onto a very large sauce pan on a medium fire, add a coupe of ladles of the boiling water where the pasta is cooking and stir the pesto for a couple of minutes, then add the grated zest of the lemon;

– drain the pasta “al dente” then pour it onto the saucepan with the pesto, stir well and cook for about 30 minutes;

– serve warm

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