suemunzlinger's Recipe

Pasta with Pistachio Pesto

Category: Main Dish

Pulse 1 1/2 cups unsalted, shelled roasted natural pistachios,
1 cup 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 puree forms
Transfer to a bowl; stir in 2 Tbsp. olive oil (or more) to form a thick, chunky sauce. Season with kosher salt and pepper.
Toss 1 cup pesto with 1 lb. freshly cooked pasta, adding pasta cooking liquid by the tablespoonful to form a glossy sauce.

Chill remaining pesto to spread on sandwiches

Recipe by Nate Hamilton