A Quick and Fresh Pistachio Pesto Pasta

We’re always looking for quick yet delicious mid-week dinner recipes. Our foodie friend Maddy Trueman has created a simple, yet flavourful pistachio pesto pasta, including homemade pesto. The best part is, this recipe is vegetarian, and can also be made vegan and gluten free. Enjoy!

Pistachio Pesto Pasta

Ingredients (serves 4)

2 cups basil leaves, plus extra to garnish

1 cup kale leaves

1/4 cup dill leaves, plus extra to garnish

1/4 cup parsley leaves

2 cloves of garlic

1/4 cup parmesan, finely grated, plus extra to garnish

Zest of half a lemon

Juice of one lemon

1 cup raw pistachios, toasted

1 tsp salt

1/2 tsp cracked pepper

3/4 cup olive oil

500g pasta of your choice

Method:

  1. Boil a large pot of salted water. Cook pasta as per packet instructions. Drain pasta then return to pot, reserving 2 tbsp pasta water.

  2. Combine basil leaves, kale, dill, garlic, parmesan, lemon zest, lemon juice, half of the pistachios, salt, pepper and olive oil in a high speed blender or food processor. Pulse until smooth then add remaining pistachios and pulse until just chopped.

  3. Stir through pasta until combined. Distribute into bowls and top with basil leaves, dill leaves and grated parmesan. Enjoy warm!

    Note: Pasta will keep for up to 4 days in the fridge. To make this dish gluten free, use your favourite pasta alternative. To make this dish vegan, leave out the parmesan or add your favourite cashew cheese to make a creamy pesto.

All, Eat, Lifestyle, recipesOlivia Morrow