I love pistachios! When my parents brought home a jar of pistachio pesto from a trip to Sicily, i was hooked. This is a quick and easy pasta dish that is ideal for a date night or a weekend dinner. The amount of parmesan is just approximately. You need to adjust it to the consistency you like. Preferably use raw unsalted pistachios, but if you do use salted ones, just skip the added salt in the recipe.
Ingredients
- 100 g pistachio kernels
- 1 ½ dl olive oil
- 80 g parmesan
- ½ x lemon
- 1 pinch salt
- 1 pinch black pepper
Pistachio Pesto:
- 200 g pasta
Method
- Make the pesto by crushing the pistachio kernels with olive oil and a mountain of shredded parmesan in a mortar. If you do not have a mortar, you can use a foodprocessor. If you want a thicker consistency, add more parmesan. Tip: Save some pistachios for garnish.
- When your pistachio pesto has reached the desired consistency, season with salt, pepper and both juice and zest from lemon.
- Cook pasta of choice al dente in generously salted water. Remember to save some pasta water. (I usually fill up a coffee mug)
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