Michelle's Blog

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Pistachio Pesto Pasta January 4, 2009

Filed under: Recipes — mrswade @ 3:22 pm
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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 ūüôā

 

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 ūüôā )
  • 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).