Pesto di Pistacchio
This is my attempt at recreating the best pasta dish I had in Italy, and it was pretty successful if I do say so myself. Of course I could never make it as well as the small, hole in the wall restaurant in Rome. But they can keep their secret, and I’ll take second place with pride.
- 1C shelled pistachios
- 1C packed basil
- 1/2C parsley
- 1/2C extra virgin olive oil
- 3 garlic cloves
- salt and pepper
- cherry tomatoes
- pasta of choice, I used linguine.
Cut tomatoes into halves, and sprinkle with salt and pepper. Roast at 400 until they begin to dehydrate, looking similar to a prune texture. While they’re roasting, cook your pasta.
For the pesto:
Pulse pistachios in a food processor until they’re finely chopped. Add in basil, parsley, EVOO and garlic. Continue pulsing until smooth, add salt and pepper to taste.
Combine pesto with cooked pasta, add your tomatoes and enjoy!
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