- 3 cups tightly packed fresh basil leaves
- ½ - ¾ cup olive oil (Use the larger amount if you like an looser pesto)
- ¼ - ½ cup pine nuts (and/or combination pistachio and pine nuts) Toast in a dry pan for 2 - 3 minutes on medium heat until fragrant. Cool slightly before processing with basil leaves
- 2 - 3 cloves garlic, peeled
- Salt to taste
- ⅓ cup freshly grated parmigiano
- Juice of about half a lemon
- Put all the ingredients, except the cheese, in a food processor and process until smooth. Add a tablespoon at a time of the lemon juice until you are satisfied with the level of acidity. I usually add two tablespoons while processing and add more later. Pour the sauce into a bowl and stir in the parmigiano. Stir into your favorite pasta. I like to drizzle extra olive oil and lemon to my plate.
- This will be enough pesto for a pound of pasta with some leftover (roughly one cup) Cover the unused portion with plastic wrap and refrigerate (or freeze). This will keep well for several days.
Cherine says
I’ll never get bored of pasta, don’t worry!! This pasta dish looks awesome!!
lemonsandanchovies says
Thanks, Cherine! It would have been better followed by a slice of your chocolate tart! 🙂
The Housewife says
I love pesto! I’m one of those people who’ll bypass anything on the menu and order the pesto! I’ve never heard of using Pistachios and it’s a great idea. Thanks for sharing!
lemonsandanchovies says
Try it with the pistachio–you might like it. 🙂
Ruth says
What a truly wonderful version. Thanks for sharing with Presto Pasta Nights.
lemonsandanchovies says
Thanks, Ruth. You have another great roundup this week.
Sophia says
I just recently started liking pesto. I think using it with pasta is the best thing! I really like this recipe. It’s something that I could see myself making for my boyfriend. What do you think about Pesto Fettuccine with Chicken? http://www.recipe4living.com/recipes/pesto_fettuccine_with_chicken.htm
It’s pretty good too. By the way, thanks for sharing this bucatini recipe. 🙂
~Sophia
lemonsandanchovies says
Sophia, I think that pesto and chicken pair well together. That recipe sound good. Thanks for stopping by! 🙂
Heavenly Housewife says
What a delicious pasta dish. I just love anything with pistachios in it. You could say I’m a “pistachio nut” LOL, oh i kill me.
Have a great weekend.
*kisses* HH
lemonsandanchovies says
HH, you’re too cute!
Steph- Exercise Physiologist and Artist! says
Hello,
I just found your blog through Foodbuzz. I love the recipes I have seen so far. they seem really tasty but not super involved or hard. love it.
I also have to say I am jealous that you live in San Fran. I have only been there once but fell in love and the food is sooooooo good there!!
I am going back in June and I can’t wait 🙂
lemonsandanchovies says
Steph, thanks so much for stopping by. If you ever try any of the recipes, please let me know how it turns out.
Yes, SF is great. If you need help planning your trip here, just let me know!
Joanne says
I actually really prefer pistachio pesto to pine nut…what a great dish! And there is no such thing as too much pasta in my opinion, so keep it coming.
lemonsandanchovies says
Thanks, Joanne! That’s great because I have a few more pasta dishes to post. 🙂
Apu says
Lovely!! What a tasty combination!!
Claudia says
What a great combination! I have a collection of pesto recipes, which I’ve just added this to and can’t wait to try it.
lemonsandanchovies says
Thanks, Claudia. If you try it, please let me know how you like it.
jibek says
Looks very tasty!
Lisa {AuthenticSuburbanGourmet} says
I love pesto and the addition of pistachios is brilliant!
lemonsandanchovies says
Lisa, I wish I could take credit, but I can’t. 🙂 I guess Sicilians always use pistachios for their pesto. They really do make the sauce better. Thanks for stopping by!
Christa Rose says
Beautiful photo! I love the color the pesto gives to the dish.
C and C Dish says
I am a big sucker for pasta dishes and this looks fantastic!
lemonsandanchovies says
Thanks so much! I must admit, I really enjoyed this pesto–I made it twice in one week! 🙂