
Ingredients
1 each | Garlic clove, peeled |
2 cups | Flat leaf parsley, packed |
2 tablespoons | Fresh lemon thyme leaves |
2 tablespoons | Fresh tarragon leaves |
1 tablespoon | Fresh sage leaves |
2 tablespoons | Fresh oregano leaves |
1 cup | Azar® Pistachios, shelled and roasted |
½ cup | Grated parmesan cheese |
1 pinch | Salt and ground black pepper |
⅔ cup | Olive oil |
1 pound | Penne pasta |
Garnish | Parmesan slivers |
Garnish | Fresh basil sprigs |
Procedure
Makes 4 Servings
Pesto:
- In a food processor add the garlic and pulse until finely chopped.
- Add all herbs, ¾ cup pistachio nuts, cheese, salt and pepper, and process until finely chopped.
- With the food processor running add the olive oil in a steady stream until the mixture becomes creamy and emulsified.
To Make One Portion:
- Cook the penne in boiling salted water to al dente.
- Immediately drain the pasta well, and combine the pesto, coating thoroughly.
- Serve in a bowl with the remaining pistachio nuts sprinkled on top.
- Garnish with the parmesan slivers and a sprig of basil. Have extra parmesan available on the side.