Pistachio Olive Pesto Recipes

PISTACHIO PESTO

Steps:

• Put all of the ingredients in the food processor or blender and puree until smooth.
• Start with 1/4 cup oil adding more if you need.

PISTACHIO PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
• Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

PISTACHIO PESTO

Steps:

• Place shelled pistachios in the bowl of a food processor; pulse until coarsely chopped. Add olive oil, mint, and garlic; pulse to combine.
• Transfer to a bowl. Stir in Pecorino Romano cheese and scallions; season with salt.

PISTACHIO PESTO SAUCE

Steps:

• 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.

PISTACHIO-OLIVE PESTO

Steps:

• Put the pistachios in a food processor and pulse until finely ground. Add the basil, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.