Pistachio Pesto Recipe
User Reviews
5
3 reviews
Excellent
Pistachio Pesto Recipe
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This Pistachio Pesto is perfect. It has bright and fragrant basil, nutty pistachios, fresh garlic and flavorful parmesan cheese. Served over giant rigatoni pasta with sweet and tart blistered tomatoes, this summer-y pasta is an easy 30 minute meal that takes almost no effort to make! Serve it with an Aperol Spritz for the best summer meal!
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Ingredients
- 2 cups basil leaves
- 1/4 cup pistachio plus a few more as garnish
- 1/3 cup Parmesan Cheese plus more as garnish, grated
- 1 garlic peeled, clove
- 1/3 cup olive oil
- 1/2 teaspoon salt plus to taste
- 1 pound pasta I used big rigatoni, of choice
- 2 tablespoons olive oil
- 1 pint tomato
Instructions
- To a blender, add the basil, pistachios, parmesan, garlic clove, olive oil and 1/2 teaspoon salt. Pulse until very smooth, scraping down the sides as needed, for about 1 to 2 minutes. Give it a taste and adjust the salt to your liking. I added an extra pinch.
- To a medium skillet, set over medium heat, add the olive oil. When the oil is hot, add the tomatoes and cook until seared and blistered, about 3 minutes. Shake the skillet around every so often.
- Meanwhile, bring a pot of salted water to a boil. Boil the pasta according to the package’s instructions. Scoop out about a 1/2 cup of pasta water. We’ll use this in the sauce!
- Drain the pasta and transfer it to the skillet with the blistered tomatoes. Add the reserved pesto and pour in a few splashes of pasta water. Give it a good mix until the pasta is fully coated with the pesto. Add more pasta water if you need it.
- Divide the pasta amongst bowls/plates and garnish with parmesan and a bit of crushed pistachio.
Notes
- Equipment:
- Vitamix Blender | Food Processor | Chef's Knife
- Don’t use too much garlic. Usually more is better with garlic but in this case since it’s raw, the garlic can easily overpower the taste of the pesto. 1 clove should do the trick!
- Use really fresh ingredients. If you are going to splurge on anything, it should be on quality ingredients for homemade pesto, you will really taste the difference!
- Don’t over blend your pesto sauce. You just want to pulse all the ingredients until it is relatively smooth but still has some chunks in it!
- How to prevent browning. Before storing pesto in the refrigerator or the freezer make sure to pour a thin layer of olive oil over top. This keeps your pesto fresher for longer and stops it from browning.
Nutrition Information
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Calories
304kcal
(15%)
Carbohydrates
3g
(1%)
Protein
5g
(10%)
Fat
31g
(48%)
Saturated Fat
5g
(25%)
Cholesterol
7mg
(2%)
Sodium
419mg
(17%)
Potassium
125mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
737IU
(15%)
Vitamin C
3mg
(3%)
Calcium
122mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 7mg | 2% |
| Sodium | 419mg | 17% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 737IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 122mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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