Basil Pistachio Pesto Recipe
Basil Pistachio Pesto uses up a bunch of basil and pairs it with nutty pistachio. Adding blistered tomatoes and pasta is a great way to celebrate summer herbs and produce.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dinner
Cuisine: Italian
Servings: 4
Cost: $8
- 2 cups basil leaves
- 1/4 cup pistachios plus a few more as garnish
- 1/3 cup grated parmesan plus more as garnish
- 1 garlic clove peeled
- 1/3 cup olive oil
- 1/2 teaspoon salt plus to taste
- 1 pound pasta of choice I used big rigatoni
- 2 tablespoons olive oil
- 1 pint of tomatoes
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.
Calories: 304kcal | Carbohydrates: 3g | Protein: 5g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 419mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 737IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 1mg