This recipe comes from "Sauces for Pasta" by Kristie Trabant and Andrea Chesman. It is an interesting variation on the classic pesto which is made with pine nuts or walnuts.
- combine basil, garlic, cheese and pistachios in a food processor or blender.
- process to mix.
- with the machine running, slowly add the olive oil.
- season with salt and pepper and process to the desired consistency.
- let stand for 5 minutes.
- to serve, thin the pesto with a few tablespoons of hot pasta cooking water and toss with hot fettuccine or linguine.
This is good I do like it thicker as in Pistachio Pesto using more nuts! No need to thin it down with the pasta water. Thanks for a delish recipe!
This was delicious.Very similar to pesto made with pine nuts, just a bit more texture and "nuttier". Made the full recipe and plan to freeze the leftovers for another time.