Pistachio Pesto Pasta

Toasted pistachio nuts are transformed into a delicious pesto with parsley, pecorino and garlic.

Course Pasta

Cuisine Italian

Prep Time 10

Total Time 10

Servings

Calories 785

1 ½ cups (210 grams) raw, unsalted pistachio nuts If you can't find raw unsalted pistachios, use salted, roasted pistachios, just wipe as much of the salt off as possible and watch the added salt amount.
¾ cup (6 grams) of fresh parsly
½ cup (56 grams) pecorino Romano cheese (cut into small pieces)
1 small garlic clove peeled (or more if you like)
Salt and black pepper to taste
1 cup (236 ml ) extra virgin olive oil

Preheat oven to 350°F/178°C.
Spread the pistachios onto a baking pan in a single layer. Roast for 10 minutes, remove and allow to cool.
Add all the ingredients to a blender except the olive oil. Pulse to break up the nuts and cheese. With the blender running, drizzle in the oil until the perfect pest consistency is reached. Make as thick or thin as you like. Taste for seasoning.
Serve over your favorite warm, cooked pasta.
The recipes yields yields 2 cups/ 402 grams.