Pesto is a food of love or hate in our house. My kids and I are big fans but Joel makes gagging sounds just at the mention of it. Dramatic, I know. He was in Boston a couple weeks ago for a work conference and although I hate when he is out of town (especially for 6 days!) it is nice to have the opportunity to make something he despises.
We’ve been addicted to pistachios lately so we had a big bag in the house so I decided to use them in place of the pine nuts in a traditional pesto for a fun twist. Pretty sure I will never use pine nuts again. The pistachios lend a slightly sweet taste to the pesto along with a little punch of salt.
I prefer my pesto with a little bit of texture but blend until you are happy with the consistency. And this sauce isn’t just for pasta. Try drizzling it over roasted or grilled veggies. Or mix it with a little mayo and spread it on your sandwich.
Does garlic breath seem stronger in kids or is it just mine? Man, Noah and Hannah reek after they have had something with onions or garlic. Pesto for dinner? No waiting for bedtime to brush your teeth because child, you stink. And I mean that in the most loving way possible.
Pistachio Pesto Pasta
1 garlic clove
3/4 cup pistachios
1/2 cup basil
1/4 cup parmesan
1/2 cup olive oil
Pinch salt and pepper
8 oz. short cut pasta
1. Cook pasta according to package directions. Meanwhile, place garlic, pistachios, basil and parmesan in a blender or food processor and pulse into course crumbs. Slowly drizzle in olive oil, while pulsing, until sauce forms and desired consistency has been reached.