Select a size: | | | |
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 1 cup Pistachios, Shells Removed
- 1 cup Flat Leaf Parsley
- 1 clove Garlic, Minced
- ½ cups Grated Parmesan Cheese, Plus More To Serve
- ½ teaspoons Lemon Zest
- ½ whole Lemon, Juiced
- ½ teaspoons Kosher Salt
- ½ teaspoons Black Pepper
- ½ cups Olive Oil
- 1 pound Pasta, Cooked To Al Dente
Preparation Instructions
In a food processor, pulse pistachios, parsley, garlic, Parmesan, lemon zest, lemon juice, salt and pepper together until well combined.
While food processor is on, slowly add the olive oil to the pesto. Continue to combine until well mixed.
Store pesto in an airtight container until use.
Stir in at least 3/4 cup pesto per pound of pasta. Taste and add more as needed. Top with extra Parmesan cheese.
