pistachio pesto

Categories: Grains and Pasta, Posted by Sandy Bergsten


4 cloves garlic, peeled

1/3 cup shelled natural pistachio nuts

1/3 cup grated Parmesan cheese

½ cup olive oil

1 ½ cups packed basil leaves

2 Tbsp chopped mint leaves

1 Tbsp soy sauce

1 tsp Tabasco

big pinch salt

1 pound fusilli pasta



In a food processor chop the garlic. Add the pistachios, Parmesan, olive oil, basil, mint, soy sauce, Tabasco and salt. Pulse until just smooth.

The pesto can be several hours in advance.

Cook pasta until al dente, Drain. Toss with pesto. Serve warm or at room temperature.


Serves 4 as a main course or 8 as a side dish.


Recipe doubles well (note- do not make more than a double recipe at a time in the food processor) Freezes wonderfully for up to three months.




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