1687. Pistachio Pesto Pasta

This pistachio pesto recipe is fresh, zingy, creamy and can be serves with much more than just pasta. 

The recipe makes a big pot of pesto, so you can then keep the jar in the fridge to slather in sandwiches and dip things into for the rest of the week.

Ingredients:

2-3 cups fresh basil

1 cup freshly grated parmesan 

1 cup olive oil

Juice of 1 lemon

1 cup shelled pistachios

1 big clove of peeled garlic

1 Tbsp apple cider vinegar

1/2 cup of warm water

1/2 tsp salt + pepper

Method:

Simply measure everything out and throw it all into a blender/food processor.

If it’s too thick and won’t come together, add a little more oil and water.

Pour over hot pasta, of any kind.

Mix well and serve.

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