Pasta with Pistachio Pesto

Ingredients for Pasta with Pistachio Pesto

• 190g unsalted, shelled roasted natural pistachios

• 130g chopped tomato

• 2 cloves garlic

• a handful of fresh mint leaves

• a handful of Parmesan, freshly grated

• a pinch of crushed red pepper flakes

• a pinch of freshly ground black pepper

• 2 tablespoons olive oil (or more)

• 450g freshly cooked pasta

Pulse 190g unsalted, shelled roasted natural pistachios, 130g chopped tomato, 2 garlic cloves, a handful of fresh mint leaves, a handful of grated Parmesan, a pinch of crushed red pepper flakes, and a pinch of freshly ground black pepper in a food processor until a coarse purée forms. Transfer to a bowl; stir in 2 tablespoons olive oil (or more) to form a thick, chunky sauce. Season with kosher salt and pepper. Toss 240ml pesto with 450g freshly cooked pasta, adding pasta cooking liquid by the tablespoonful to form a glossy sauce. Chill remaining pesto to spread on sandwiches.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.