|I make a batch of this lovely green sauce nearly every week; it’s easy, quick, and just plain delicious.|
|Yield||about 2 cups, enough for 1-1½ pounds of pasta|
Place the toasted,* shelled pistachios in the food processor and grind into coarse powder.
Add ¼ c oil, 1 clove garlic, and salt (if needed) and process into a thick but pourable sauce. If it’s too thick, add more oil.
Taste and add more salt and/or garlic if needed.
Stir into hot pasta and eat immediately.
Store any unused pesto in a covered jar in the fridge – it will keep for at least a week.
|Notes||* Roasted and salted pistachios are great, just don’t add any salt until you taste the pesto. If you’re using raw pistachios, you’ll need to start by toasting them for 8-10 minutes at 300°F before proceeding with the recipe.
** Be careful not to add too much garlic or salt. You can always add more if there’s not enough, but you can’t take them out if you overdo it!
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