Pistachio Pesto Pasta
Description
This Pistachio Pesto Pasta is a wonderfully flavorful, nutty twist on the traditional pesto alla genovese we all know and love. With just 30 minutes and a handful of simple ingredients, it's the perfect easy dinner or elevated side dish for any occasion.
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Ingredients
- 2 cups basil leaves, packed
- ¾ cup raw shelled pistachios, toasted and cooled
- ½ cup grated Parmesan (2 ounces)
- 2 cloves garlic, peeled
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
- 1 pound dry pasta of choice
Instructions
- Pulse 2 cups basil, ¾ cup pistachios, ½ cup Parmesan, 2 cloves garlic, ½ teaspoon salt and ¼ teaspoon pepper together in a food processor until finely chopped, about 12 pulses.
- With processor running, stream in ½ cup oil until emulsified. Season with additional salt and pepper to taste.
- Bring a large pot of water to a boil and season generously with salt. Add 1 pound pasta and cook until al dente according to package instructions.
- Reserve 1 cup pasta cooking water then drain pasta. Add pasta back to now empty pot with 1 cup pesto.
- Adjust sauce consistency with reserved pasta water by 2 tablespoon increments as needed. Season with salt and pepper to taste.
Notes
Storage:
- For the Fridge: If you've got leftovers (lucky you!), store them in an airtight container in the fridge. They'll keep for up to 5 days. Just bring to room temperature before you're ready to enjoy.
- For the Freezer: As a general rule, steer clear from freezing pasta, but you can freeze just the pesto in an airtight container for up to 3 months. Defrost in the fridge and stir into freshly cooked pasta when you're ready to serve. Warning, the color might not be as vibrant, but it'll taste just as good.
- Nuts: Pine nuts are the classic ingredient, but toasted almonds, walnuts, and even nutty pepitas are delicious.
- Herbs & Greens: Basil is the work horse of pesto. It's floral and bright and a fan-favorite. Try adding in other herbs and greens, too - peppery arugula adds a nice, slightly spicy kick: we love this Arugula and Basil Pesto recipe. And herbs like cilantro and parsley add a bright depth of flavor - pepitas and walnuts would pair nicely with these. You can even make a version with fresh spinach for extra color and brightness.
- Cheeses: Hard, sharp, nutty cheeses work best in pestos. Parmesan is always a winner, but also give pecorino romano a try- it's slightly tangy and absolutely delicious.
- Citrus & Spice: Adding in a bit of citrus zest brightens up any pesto. We love the essence of lemon zest, especially. And if you're a spice lover, don't be afraid to add in a pinch of red pepper flakes for an extra kick.
Nutrition
Serving: 2 ounces (1/8 recipe)Calories: 180kcalCarbohydrates: 19gProtein: 6.5gFat: 9gSaturated Fat: 2gCholesterol: 5mgSodium: 346mgFiber: 2gSugar: 1g
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