Pesto is a recipe that hardly needs a recipe—so versatile + quick + inviting of experimentation. I am constantly changing up the herb + nut component, curious at how this changes flavors. This version—with parsley, cilantro, lemon and pistachio was inspired by dear Tory O’Haire (thanks for that!!) and I love making it. As with any pesto, you can add a bit more (or less) garlic to alter the pungency.
I like this pesto tossed with linguini, but it also works well with gemelli, fusilli, cavatappi or other little pasta spirals whose corkscrew curls cling tightly to the sauce. The recipe makes a full two-cups of pesto, enough for two, 2-person meals. (1 cup of pesto per 1 pound of pasta.) Refrigerate, or freeze the rest of the pesto for round two. Pesto literally means “pounded”—a reference to the old-world method of pounding the nuts and herbs into paste with a mortar and pestle. But hey, I use a food processor to speed things up. Choose freshest possible organic parsley and cilantro, finely-grated Parmigiano-Reggiano and extra virgin olive oil for best flavor. P.S.–I have started making little plates and bowls! Each one represents a different conversation with ceramic artist and lovely friend Emily Maloney. I’m not firing them myself yet, and haven’t approached the wheel, but through Emily’s patient tutelage, perhaps that will come. The porcelain plate and bowl in the middle of this photo are from this relatively new adventure.
Parsley Cilantro Pistachio Pesto
Ingredients
- 1 lb. linguini OR gemelli, fusilli, cavatappi
- 1 tsp salt
- 1 large bunch parsley, stems discarded, leaves packed to make 2 cups
- 1 large bunch cilantro, stems discarded, leaves packed to make 2 cups
- 2 cloves garlic (three if you like it extra pungent)
- 2/3 cup pistachio nuts, shells discarded
- Zest from 2 fresh lemons
- 3 Tbsp fresh lemon juice
- ½ cup extra virgin olive oil, plus more as needed
- 1 heaping cup grated Parmigiano-Reggiano (parmesan) cheese, plus more for serving
- Salt & pepper to taste
Instructions
- Heat large kettle of water with 1 tsp salt to boiling over high heat. While you are waiting for the kettle to boil, combine parsley and cilantro leaves with pistachio nuts, garlic and lemon zest in a food processor. Pulse to break down into small bits, scraping sides of food processor bowl. Add lemon juice and olive oil and pulse again. Add parmesan and pulse once more. Stir and add more olive oil as needed to make a rich sauce. Season to taste with salt and pepper.
- Boil the pasta in salted water until al dente. Drain. Toss cooked linguini with half of the pesto, adding a bit more olive oil as needed to ensure noodles are coated well. Serve immediately topped with extra grated parmesan, and a little extra pesto, as desired.
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