Parsley & Pistachio Pesto
A quick and delicious Pesto that uses parsley and pistachio
Servings 4
Calories 327kcal
Ingredients
- 100g (3.5 oz) raw pistachios unsalted
- 1 large sprig parsley
- 2 sprigs green onion just the green part
- 2-3 cloves garlic
- 1/4 tsp hot pepper flakes
- 60g (2 oz) pecorino cheese 15g per portion
- 100ml (7 tbsp) olive oil extra virgin
- 240g (1/2 lb) fusili pasta 60g per portion
For toppings
- 20g 3 tbsp panko bread crumbs
- 10g butter
- 2-4 sun dried tomates chopped
Instructions
- Starting with the pasta, prepare the pasta on the side then in a pot add just enough water to accommodate the pasta plus a few pinches of salt. While waiting for the water to boil, prepare the pesto.
- For the Pesto, for the parsley, remove any stems that do not have leaves on them. Cut it into smaller pieces to ensure that they can move freely inside the blender. Next, add the green parts from two scallions, pistachios, hot pepper flakes, three cloves of garlic, the extra virgin olive oil, salt, lemon juice, cold water. Blend the ingredients together in a blender.
- Once the water is boiling, add the pasta. Set a timer for 2 minutes less than what the package recommends.
- Reserve 100ml of the pasta water before draining the pasta. Pour the reserved pasta water in the blender to get off the pesto stuck on the walls. Give it a good bartender shake and then pour it over the pasta.
- Set it on medium heat and stir continuously for about 1 minute or until the consistency of the sauce looks creamy.
- Turn the heat off and grate in 60g of pecorino cheese. Stir to allow the cheese to melt.
- Add a sprinkle of toasted panko breadcrumbs a garnish of chopped sun-dried tomatoes.