Pistachio Pesto Sauce and Pasta | Moribyan

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Pistachio Pesto Sauce and Pasta Recipe

This rich and creamy pistachio pesto sauce is a delicious twist on traditional pesto, with a nutty, earthy flavor that pairs perfectly with pasta.

Ingredients

For the Pistachio Pesto Sauce:

  • 1 cup shelled pistachios (unsalted)
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic, peeled
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 1 tbsp lemon juice
  • Salt and black pepper, to taste

For the Pasta:

  • 12 oz pasta (spaghetti, fettuccine, or your favorite type)
  • Extra Parmesan cheese, for serving (optional)
  • Fresh basil leaves, for garnish (optional)

Instructions

1. Make the Pistachio Pesto Sauce:

  1. In a food processor or blender, combine the pistachios, basil leaves, garlic, Parmesan cheese, olive oil, lemon juice, salt, and black pepper.
  2. Pulse until the mixture is smooth and well combined, scraping down the sides as needed. Add more olive oil if the pesto is too thick, to achieve a creamy consistency.

2. Cook the Pasta:

  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta according to package instructions until al dente.
  3. Reserve about 1/2 cup of pasta cooking water before draining the pasta.

3. Combine Pasta and Pesto Sauce:

  1. Return the cooked pasta to the pot.
  2. Add the pistachio pesto sauce and toss to coat the pasta evenly. If the pesto is too thick, add some reserved pasta water, a tablespoon at a time, to loosen it up.

4. Serve:

  1. Serve the pasta in bowls, garnished with extra Parmesan cheese and fresh basil leaves if desired.

Serving Suggestions

  • Pair with a side of roasted vegetables or a crisp green salad.
  • You can also top the pasta with grilled chicken, shrimp, or roasted cherry tomatoes for added protein and flavor.

Enjoy the rich, nutty goodness of this Pistachio Pesto Pasta!

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