There is nothing like homemade pesto. Enjoy this last bits of summer to pasta dishes for a wonderful dinner ready in a flash, or use as a marinade or spread for sandwiches.
Guys, it’s November already and it seems like everyone is talking about fall and cold weather but it is still pretty much summer in SF, even though we’ve had a few gloomy and rainy days and flu season. Since there’s no real sign of fall yet, I’ve been enjoying the last bits of summer to the fullest. In honor of this summery weather, I wanted to make a dish that evoked that same light, fresh summery feeling. We definitely needed something a little lighter after all the candy we got over the weekend! Did you guys dress up in costumes? We sure did!
Quick funny Halloween story… Over the weekend one of my friends was talking about his trick or treating experience when he was sixteen. Obviously he was too ‘big’ for candies. He stopped at one house and the guy who opened the door handed over broccoli instead. Isn’t that hilarious?! I wouldn’t have been very happy if I were him! Now… if the guy was handing out this pasta dish, that would’ve been a different story 😉
If you’ve been hoping that summer would last a little bit longer, you need to try this pistachio pesto pasta because it’s my new favorite dish! I’m a big fan of pasta but when I made this pesto, I have to admit I was really impressed with myself! It’s so good that I ate the entire bowl myself…and no, I didn’t feel the slightest bit guilty about it at all! The pistachios add a fantastic crunch and give the pesto a truly unique flavor. Plus, the green color makes it look so pretty. Yay for green! Thanks to Setton Farms, this dish was a total home run. Have you tried cooking using pistachio?
- 6 oz. dry roasted pistachios (with sea salt)
- ½ cup fresh basil
- ¼ cup fresh mint
- 3 garlic cloves
- ½ cup olive oil
- Juice from ½ lemon
- 10 ounces (283 g) fresh pasta
- Fill a saucepan with water and salt generously. Bring to a boil.
- In the meantime, add all of the ingredients; except pasta and olive oil, to a food processor. Mix to combine. While the machine is running, stream in olive oil through the spout. Blend until creamy and fully combined. Adjust seasonings as needed.
- Add pasta to boiling water and cook according to package instructions or drain when noodles are al dente.
- Drain the pasta and add pesto. Toss to coat. Add olive oil or pasta water if pesto needs more liquid.
- Serve warm with more parmesan cheese and parsley on top.