Bucatini with Pistachio and Pine Nut Pesto
Recipe type: Main
Cuisine: Italian
Prep time: 
Total time: 
Serves: 1 cup
This pesto has a nutty quality with an added burst of freshness from the lemon juice.
  • 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
  1. 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.
  2. 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.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2010/05/bucatini-with-pistachio-and-pine-nut-pesto/