This is a fresh pesto made with pistachios, basil, parsley and Parmesano Reggiano tossed over spaghetti. Makes a lovely lunch or dinner and if you have extra freezes well for another meal. You can try making pestos with all different nuts and fresh greens.
You will need:
- dry spaghetti – cooked al dente according to package.
- a big handful of fresh basil
- a big handful of fresh parsley
- 1 cup shelled pistachios
- 3/4 cup – 1 cup excellent quality extra virgin olive oil – I used an Italian Titone
- 3-4 cloves garlic
- 1/4 cup freshly grated Parmesano Reggiano-more for serving
- salt and pepper to taste
- reserve at least 1/2 cup starchy pasta water before draining pasta
This recipe is good for 1 box of pasta to serve 4 servings (or 6 appetizers portions) I cooked half a box and saved some to freeze for later
Step 1: start with good ingredients. The list is small and the recipe is uncomplicated however, the quality of the oil, the cheese and pasta are important because they are the stars here.
Start by boiling salted water in a large pot for spaghetti.
Step 2: in a food processor add basil, parsley, pistachios and garlic. Puree until chopped finely.
Step 3: pour in olive oil and mix until pureed and smooth (don’t go too far – it should have small pieces of nuts still visible)
Step 4: place in a large bowl and add Parmesan and mix. Taste it and add salt and pepper as you like it. If it is too dry add more oil. I removed about half to freeze and left half to toss with my spaghetti for 2 servings. If you are cooking for 4 you will probably use a full box of pasta and all the pesto.
If you are freezing some place in a plastic container and add a bit more oil and a small sheet of wax paper directly on top to keep the pesto a nice bright green colour.
Step 5: add the hot drained pasta to the bowl with the pesto on the bottom and toss. Add some of your reserved pasta water to loosen sauce and thin out if it is too thick. Mix and serve.
Top with fresh grated Parmesan and serve immediately.