Pasta w/ Pistachio Pesto

By á-25203

Ingredients

• 1 1/2 cups unsalted, shelled roasted natural pistachios
• 1 cup chopped tomato
• 2 garlic cloves
• a handful of fresh mint leaves
• a handful of grated Parmesan
• a pinch of red pepper flakes
• a pinch of ground black pepper
• Kosher salt
• 2 Tbsp olive oil

Preparation

Step 1

Put 1st 7 ingredients in a food processor. Pulse until a coarse puree forms. Transfer to a bowl. Stir in 2 Tbsp olive oil (or more) to form a thick, chunky sauce. Season with Kosher salt and pepper.

Toss 1 cup pesto with 1 lb freshly cooked pasta, adding pasta cooking liquid by the tablespoon to form a glossy sauce. Chill remaining pesto for another day.