Pesto is one of my favorite pasta sauces because it requires only a few ingredients and comes together in a flash. Pistachios are full of heart healthy fat and add a rich, slightly sweet flavor to the pesto. I like serving this pistachio pesto with Banza chickpea pasta, which can be found in the Co-op’s pasta section. Compared to wheat pasta, chickpea pasta is higher in fiber and protein and is gluten free. This versatile pistachio pesto can also be enjoyed with roasted vegetables, as a pizza sauce, and as a spread in sandwiches.
1 ½ cups fresh basil
½ cup pistachios, shelled
¼ cup + 1 tbsp. extra virgin olive oil
1 teaspoon lemon juice
1 clove garlic, minced
½ tsp. salt
Add all ingredients to a food processor and pulse for 10 seconds. Scrape down the sides of the food processor. Pulse for another 5-10 seconds until a thick paste forms.
By Tiffany Wu / Guest Blogger
Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.