Saturday, August 20, 2011

Pistachio Pesto




Wow - this recipe changed my whole experience with a dish I've been eating for decades. What a slight, subtle change in the flavor, just by using pistachios instead of pine nuts or other nuts commonly used in pesto. I also really enjoyed the crunchiness of whole pistachios added to the final dish.

Plus, the technique of adding warm water to the processed basil is one I will definitely apply to all future pesto dishes in my life. Highly recommended!

Pistachio Pesto

2 c basil
1/4 c pistachio nut (shelled), roasted and divided
1 1/2 T olive oil
1/2 tsp salt
2 cloves garlic, coarsely chopped
1/4 c Parmesan cheese, grated (1 oz)
1 c grape tomatoes, halved
3/4 c pasta water
8 oz fusilli, uncooked


Toast pistachios in a hot skillet.


Cook pasta according to directions. When draining, reserve 3/4 c cooking water.

Combine basil, 3 T pistachios, oil, salt and garlic in a food processor.



Process until smooth. Transfer mixture to a large bowl. Stir in cheese and add in 3/4 c cooking water from pasta. Add pasta and tomatoes. Sprinkle with remaining 1 T pistachios.







Farm box ingredients used: basil, garlic, tomato

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