Michelle's Blog

My life as a wife, homemaker, friend, Christian

Pistachio Pesto Pasta January 4, 2009

Filed under: Recipes — mrswade @ 3:22 pm
Tags: , , ,

img_27031Disclaimer: I’m not sure the measurements I used in this recipe because I was combining two recipes.  The measurements I put are estimates, you should just use your best judgement and feel free to add or subtract if you try this recipe 🙂

 

Ingredients:

  • 1/2 lb linguini pasta (whole wheat is better for you)
  • 2-ish cups of fresh basil leaves (I used 4 packs of the Fred Meyer organic fresh herbs found in the produce section)
  • 5 garlic cloves (4 – 6 depending on your love for garlic 🙂 )
  • 1ish tablespoon of lemon juice
  • 1/2 cup pistachio nuts
  • 3/4 cup(ish) Parmigiano Reggiano or Pecorino cheese (or a combination of the two) (I couldn’t find this in the store so I just found a Parmesan, something mix that looked Italian and got it.)
  • 3/4 cup extra virgin olive oil

Instructions

Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. (This took a while for me.  Don’t try using the blender, get most of the Basil leaves chopped up in a food processor, when most of them are all chopped, then add it to the blender with lemon juice, nuts and cheese.)  Add nuts and process until nuts are finely chopped. Add cheese and lemon juice and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more. 

Cook pasta according to package directions, Drain, transfer to a bowl and toss to coat with 2 Tbs (ish) olive oil.

Put pesto on pasta and toss to coat.  If you want you can grill up some chicken in olive oil in a pan.  Add some pistachios and basil leaves on top for garnish.  

Other Options: If you don’t like pistachios you can use pine nuts or walnuts.  Some people prefer to toast their pine nuts. Using walnuts yields a more woodsy flavor. The amount of olive oil can be adjusted depending on the desired final consistency (thicker or thinner).

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