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 685

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) fresh parsley
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 ingredients to a food processor, excluding the olive oil, salt, and pepper. Pulse until the nuts and cheese are broken down into a coarse texture. With the motor running, slowly drizzle in the olive oil until you reach your desired consistency. Season with salt and pepper to taste.
Serve over your favorite warm, cooked pasta or gnocchi.