Tuesday, August 14, 2012

Pistachio Pesto Pasta

James was super excited about using his basil plant for this recipe. Hopefully it's barren branches will survive!

1 lb of pasta
1 garlic clove
1/2 cup of unsalted pistachios
2 cups of fresh basil
2 tbsp fresh lemon juice
2 tbsp feta cheese
1/2 avocado
1/4 cup olive oil

Add pasta to a large pot of salted boiling water and cook according to box directions. While it’s cooking prepare the pesto.
Add the garlic clove to the food processor, and pulse until chopped
Add the pistachios and pulse until pistachios are finely chopped
Add everything except the olive oil and mix until well combined
While it’s still mixing, slowly add the olive oil
Add the pesto to pasta and mix well, serve hot or cold
We topped ours with pistachios, grape tomatoes, feta cheese and avocado chunks.
Save any leftover pesto covered in the refrigerator for 3 – 4 days.

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