Discussing :: Pasta with Pistachio Pesto

Chelsey has searched for the most delicious of Alison's recipes, just for you! Today's I Love Nut's recipe: Pasta with Pistachio Pesto.  The pistachios, parsley and avocado oil give this, our best pesto ever, a vibrant green color as well as a delightfully nutty flavor. Ingredients:  For 4 Servings1 cup (100g) Alison’s Pantry Pistachios 400g packet fresh pasta 1 cup (60g) parsley 2 cloves garlic ½ cup avocado oil ½ tsp salt extra avocado oil Procedure - Shell the pistachios (this yields about ½ cup). Boil the pasta according to packet instructions. While it cooks, put the... read full article

#1

Pasta with Pistachio Pesto

This looks yummy, and pretty simple too - which a huge plus!

#2

Thanks for the Wendy's comp as I wouldn't have found this recipe otherwise. Love the sound of this pesto. It would have to be good for you too as all the ingredients are packed with vitamins and other healthy goodies (nuts featured on "What's in my food" on telly the other night). I imagine it's a beutiful colour too. I will definitely try - maybe even make my own fresh pasta as well!

#3

This looks really healthy and tasty. Yum

#4

Wow, I love Pistachio's - this looks really yummy! I would need to find a way to stop myself eating the Pistachio's prior to making Pasta dish! :P

#5

Gotta try this. Pistachios are the nest nut hands down! We tried pistachio gelato this weekend and it was so creamy and delish and hard to stop at just one scoop!

#6

I made this pesto the other night - well a variation of it anyway. I didn’t have any avocado oil so instead I used the flesh from a large ripe avocado and blended it with the other ingredients, adding a good squeeze of lemon juice and a dash of virgin olive oil. The colour was beautiful! The pesto wasn’t quite as tasty as I thought it might be until I added some fresh black pepper and a smidgen more salt which really brought out the flavour. I also tossed some halved strawberry tomatoes into it at the last minute which looked gorgeous as a contrast against the green pasta.

I found that this method made more pesto than I needed so put the excess in a jar in the fridge. It kept really well and didn’t lose it’s vibrant green colour. I served the pesto with crisps and it made a gorgeous, tasty dip. It would work equally well as a bruschetta topping or with crackers.

#7

Yumm!! Definately need to try this, looks nice and different and sounds DELISH :)

#8

....love pesto and variations of it, will have to give this one a definite go.....thanks

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