Pasta with Pistachio Pesto
The pistachios, parsley and avocado oil give this, our best pesto ever, a vibrant green color as well as a delightfully nutty flavor.
For 4 Servings
1 cup (100g) Alison’s Pantry Pistachios
400g packet fresh pasta
1 cup (60g) parsley
2 cloves garlic
½ cup avocado oil
½ tsp salt
extra avocado oil
Shell the pistachios (this yields about ½ cup). Boil the pasta according to packet instructions. While it cooks, put the parsley, garlic, and oil in the food processor and blend until finely chopped. Add the shelled nuts and salt, and process until nuts are chopped finely but not puree. (Add more oil if mixture seems too dry).
Drain cooked pasta leaving 2 tablespoons of cooking liquid in the pot. Toss the pistachio pesto through the pasta, with extra oil if you like. Serve topped with shavings of parmesan and a few extra chopped pistachios, and salad if desired.
Download PDF version: Alison Holst’s Pasta with Pistachio Pesto