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Pistachip Pesto Pasta (Pasta Al Pesto Pistacchio)

pistachio pesto in a jar

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A perfect pistachio pesto pasta, made with gorgeous green pistachios that give it the most amazing texture and nutty flavour. It's a level up from jarred pesto pasta I can tell you!

Ingredients

Units Scale

For the pesto:

  • 100g shelled pistachios, toasted
  • 100g basil
  • 200ml olive oil
  • 1 garlic clove (optional)
  • 1 lemon, zest and juice
  • 1/2 tbsp freshly ground black pepper
  • 70g parmesan
  • salt, to taste

For the pasta:

  • 200g pasta
  • More pistachios, to decorate
  • Ricotta/mozzarella/burrata, for topping

Instructions

  1. Get a pot of salted water on to the boil and boil the pasta according to package instructions.
  2. Meanwhile, add all of the pesto ingredients to a blender and blitz until smooth. No need to grate the parm, it's fine in the blender in chunks. Taste the pesto and see if you need to add any salt, you may find it’s salty enough from the cheese. 
  3. Drain the pasta, return to the pan and add a few spoons of pesto until you have your desired sauce level. Plate up and top with more pistachios and a dollop of ricotta. Transfer any leftover pesto to an airtight jar and store in the fridge. 

Notes

How to store the pesto: any pesto you don’t use can be stored in the fridge in an airtight container or jar. It should last a week or two. If you want to keep it longer, I would advise adding it to a jar and levelling it out so it’s nice and flat. Then add some olive oil over the top to create a layer that essentially seals the pesto. This will stop it going bad as fast. The olive oil will solidify a bit in the fridge but once mixed into hot pasta (for example) or brought to room temperature, it’ll melt.