I have been on a pesto kick this past month. I cannot get enough of the stuff. In years past my springtime addiction has consisted of cilantro and limes. Not sure why the sudden change. None the less I am not complaining. Pistachio pesto is a new take on the traditional basil pesto. It is a perfect green dish to celebrate St. Patrick’s day. Watch the garlic though. Too much will have tender young mouths breathing fire.
Source: Parents Magazine December 2010
1 cup packed spinach
1/3 cup olive oil
1/4 cup shelled pistachio nuts
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1 clove garlic,
12 oz. dried pasta, cooked and drained
Put the spinach, oil, nuts, cheese, salt and garlic in the food processor.
Process until smooth. Toss with pasta and serve.
Makes 6 cups