Sicilian Pistachio Pesto
Pistachio pesto jar — Tutto Sicilia
Sicilian Pistachio Pesto
Fresh Sicilian pistachios prepared for pesto — Tutto Sicilia

Sicilian Pistachio Pesto

PESTO DI PISTACCHIO · MT. ETNA, SICILY

Four ingredients. Mount Etna pistachios, extra virgin olive oil, sea salt, black pepper. In Sicily they call the pistachio “green gold” — one taste of this paste and you'll understand the name.
HOW TO USE SICILIAN PISTACHIO PESTO
At the Stove — For a simple lunch, add a couple of spoonfuls to freshly boiled pasta. Warm in the pan until everything comes together.At the Table — Stir a spoonful into a simple vinaigrette. Your condimento al pistacchio is ready.Morning Moment — Mix a spoonful into cream cheese and spread generously over warm toast.Nonna's Way — A little spooned over a soft boiled egg, split warm and open on the plate.
Size
$30

Sicilian pistachio pesto from the volcanic slopes of Mount Etna — chopped pistachios, cold pressed extra virgin olive oil, sea salt, black pepper. Four ingredients. Each one earning its place.

Bright at first. Then the pistachio comes forward — sweet, a little peppery, unmistakably itself. This is what pesto tastes like when the nut does all the work. No basil. No garlic. No cheese. The Sicilians start with the purest of ingredients and create magical dishes from there.

Toss through warm pasta. Spread on grilled bread. Spoon over burrata. Smother over salmon before it goes in the oven. Pistachio pesto has a way of making family favorites taste like they just came back from somewhere wonderful.

55% Sicilian pistachio nuts, extra virgin olive oil, sea salt, black pepper

No artificial colors, no artificial flavors, no preservatives.

Serving size, 1.7 oz (47 g)
Servings per container, 4
Calories, 290
Total Fat, 28.8g (36.9%)
- of which: Saturated Fat, 3.9g (19.7%)
- of which: Trans Fat, 0g
Cholesterol, 0mg (0%)
Sodium, 187mg (8.1%)
Total Carbohydrate, 5.4g (1.9%)
- of which: Dietary Fiber, less than 1g (1.7%)
- of which: Total Sugars, 4.9g
- of which: Added Sugars, 0g (0%)
Protein, 3.3g
Vitamin D, 0mcg (0%)
Calcium, 16.9mg (1.3%)
Iron, 0.8mg (4.4%)
Potassium, 129.5mg (2.7%)

Our pistachios grow on the volcanic slopes of Mount Etna in Sicily, Italy.

Farmed by the same families, the same trees, harvested by hand once every two years.

The volcanic soil here is unlike anywhere else on earth. You taste it in every jar.

Stone-ground pistachios.
Cold pressed olive oil from our own groves.
Sea salt.
Black pepper.

Nothing heated. Nothing rushed.

Four ingredients that know exactly what they're doing.

How much should I use per serving?
A spoonful goes a long way — start with 1-2 tablespoons per serving of pasta or on a slice of bread, and adjust from there.

How should I store it, and how long does it last once opened?
Refrigerate after opening and use within a few weeks for best flavor.

Is it vegan, gluten-free, or dairy-free?
Vegan, certified by The Vegan Society. The only allergen is pistachios.

Where is this made, and how?
Made in the Mount Etna region of Sicily, from pistachios blended with extra virgin olive oil, sea salt, and pepper — at least 55% pistachio content.

What's the best way to use it?
Toss with pasta, spread on crostini, or use as a base for a cheese board.

$30
Sicilian Pistachio Pesto
$30

from our kitchen to yours

COSÌ COM'È — Just As It Is

Any Night Pasta

Any pasta. Any night. One jar.
Get the Recipe
Pistachio pesto tossed with pasta, ready for a bite on the fork — Tutto Sicilia
AL VOLO — Quick & Easy

Pizza al Pistacchio

Skip the tomato sauce entirely.
Get the Recipe
Pizza al Pistacchio
LA DOMENICA — Sunday Lunch

Pesto Braided Bread

Pistachio pesto, braided into bread. Pull it apart slowly.
Get the Recipe
Pesto Braided Bread
FROM THE VOLCANIC SLOPES OF MOUNT ETNA

Green gold. Harvested once every two years.

The same families. The same trees. The volcanic soil does everything else.

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