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Pistachio Pesto Linguine with Shrimp Tartare



For the Pistachio Pesto:

  • 200 g (about 1 cup) of pistachios
  • 1 clove of garlic
  • 15 leaves of parsley
  • Salt and pepper to taste
  • 15 ml (1 tablespoon) of extra virgin olive oil (EVOO)
  • 15 ml (1 tablespoon) of water
  • 20 g (2 tablespoons) of Parmesan cheese

For the Pasta:

  • 200 g (about 7 ounces or 3/4 cup) of linguine
  • Pasta cooking water as needed

For the Shrimp:

  • 3 red shrimp
  • 20 ml (4 teaspoons) of EVOO
  • Salt and pepper to taste


  1. Pistachio Pesto:

    • Blend the pistachios, garlic, parsley, salt, pepper, EVOO, water, and Parmesan until a homogeneous pesto is obtained.
  2. Pasta:

    • Cook the linguine al dente in plenty of salted water.
    • Drain and save some of the cooking water.
    • In a pan, combine the pasta with 2 tablespoons of pistachio pesto and a ladle of the cooking water to create a creamy texture.
  3. Preparation of the Shrimp:

    • Detach the heads from the shrimp, blend them with the shells, 20 ml of EVOO, salt, and pepper to obtain a cream.
    • Prepare a tartare with the shrimp meat, seasoning with just oil and salt.


Enjoy your Pistachio Pesto Linguine with Shrimp Tartare!

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