The price of pine nuts has skyrocketed, enough so that NPR suggested using pistachio nuts instead of pine nuts in pesto. When I heard that, my mind immediately jumped to a ravioli dish I tasted at NYC’s Eataly a few years ago. The ravioli had a lemon butter sauce with scattered pistachios on top. It was the first time I realized how pistachios could complement pasta.
So, pistachio pesto sounded wonderful to me. Pesto is pretty easy to make if you have a food processor and the amount of each ingredient that goes in is usually approximate depending on personal taste. I came up with a pistachio pesto that I just love. You have to give this a try.
- 1/4 c roasted pistachios
- 1 1/2 c torn basil leaves, loosely packed
- 1/2 c freshly grated parmesan cheese
- 3 large garlic cloves, roughly chopped
- 3/4 tsp freshly squeezed lemon juice
- 1/4 tsp Kosher salt
- 1/3 c olive oil
- Place all ingredients except the olive oil in a food processor.
- Turn the food processor on and slowly drizzle in the olive oil until the pesto is as smooth as you want it. You may need more or less olive oil than I used depending on how you like you pesto.
- Serve on on your choice of pasta.
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