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Pistachio pesto pasta
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Pistachio pesto pasta

This recipe for pistachio pesto pasta pairs fragrant basil with sweet pistachios for a delicious alternative to classic pesto.
Course Main Course
Cuisine Italian
Keyword basil, cheese, gluten free, pasta, pasta sauce, Pecorino, pesto, pistachio, pistachios, vegetarian
Total Time 30 minutes
Servings 3

Ingredients

  • 250 g dried pasta
  • 1 bunch basil
  • 1/2 cup pistachio kernels
  • 1/4 cup grated Pecorino see notes above
  • 1 garlic clove preferably roasted (see notes above)
  • 1/4 cup extra virgin olive oil
  • juice of 1/2 lemon
  • salt and pepper

To serve

  • extra grated cheese
  • salad

Instructions

  • Boil water to cook the pasta.
  • While the pasta cooks, place basil, pistachios, cheese and garlic in a food processor or mortar and pestle. Process or pound until a coarse paste starts to form.
  • Add olive oil and lemon and process to desired texture. Check seasoning and adjust to taste.
  • Once pasta is al dente, drain pasta and return to the pot. Add pesto and mix well.
  • Serve with extra grated cheese, a side salad and extra protein if desired (see notes above).