Hi, my name is Jessica and I’m currently obsessed with pistachios.
They’re so pretty, so green, and wonderfully salty.
I know—dramatic. But my pistachio fascination started with pistachio gelato. I can’t get enough of it, which is surprising because I’m usually not a fan of nuts in ice cream. From there it turned into wanting pistachios in almost everything, even baked goods. Normally I’m adamant that nuts don’t belong in cookies—I prefer them in a pretty bowl on the coffee table—but I found a way to use pistachios that keeps the texture from getting in the way.
One Easter I made pistachio chocolate chip cookies by grinding the pistachios into a fine green powder so they flavored the dough without the crunchy bits. It kept the texture smooth and the pistachio flavor front and center—perfect for anyone who dislikes nutty crunch in cookies.
I intended to save the recipe but then misplaced it among my many paper scraps. My kitchen has a chronic lost-and-found problem: lists and notes are scattered across notebooks, the Notes app on my phone is a muddled mess, and my car collects grocery lists and empty water bottles. The backseat is basically a graveyard for half-full bottles. It’s ridiculous, but that’s my reality.
Now, about pesto. I’m picky—I love an arugula-based pesto for certain dishes, and I once made a triple-herb kale pesto that felt like a vegetable victory. For this dish, though, I wanted the pistachios to shine, so I kept the greens simple: basil and parsley. The pistachio pesto is bright and vibrant without overpowering the other elements.
I seared chicken until it developed a deep golden crust—almost caramelized—so it picked up a little crispness. I slathered each piece with the pistachio pesto, then finished the chicken in the oven. I tossed a small amount of the pesto with whole wheat spaghetti, a pinch of red pepper flakes, and a generous handful of pecorino romano so the pasta has a subtle hint of pesto without overwhelming the plate. That leaves plenty of space for extra cheese at the table, as it should.
Pistachio Pesto Chicken with Whole Wheat Spaghetti
4
35 minutes
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Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons olive oil
- 1 pound whole wheat spaghetti
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup finely grated pecorino romano cheese
pesto
- 1 cup shelled pistachios
- 10 large basil leaves, torn
- 1/4 cup flat leaf parsley, torn
- 1 garlic clove
- 1/3 cup finely grated pecorino romano cheese
- 1/3-1/2 cup olive oil
- 1/4 teaspoon salt
Instructions
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Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil for the pasta.
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Season the chicken on both sides with salt and pepper. Heat a large oven-safe skillet over medium heat and add 2 tablespoons of olive oil. When the oil is hot, add the chicken and cook until golden brown on both sides, about 5 minutes per side.
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While the chicken cooks, make the pistachio pesto: add the pistachios, basil, parsley, garlic, and cheese to a food processor. Pulse until the nuts are coarsely chopped, then stream in 1/3 cup olive oil while the processor runs. Add more oil if you prefer a looser pesto. Season with salt and pulse briefly to combine. Spread a thin layer of pesto over each chicken breast in the skillet, then transfer the skillet to the oven and bake for 15 minutes.
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While the chicken bakes, cook the pasta according to package directions. Drain and toss the spaghetti with the remaining 2 tablespoons of olive oil, about 1/4 cup of the pesto, crushed red pepper flakes, and grated pecorino romano. You want just a light coating of pesto on the noodles. When the chicken is done, remove it from the oven, add a little extra pesto on top if desired, and serve alongside the pasta.
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