I’ve been a bit obsessed with pistachios lately.* In the spirit of invention, I peeked in the fridge and decided to use the basil that was on the verge of going bad, mix some cheeses (parmesano-romano and pecorino-romano) and blend it all together with garlic, extra virgin olive oil and a good salt. To Adriana’s gastronomical delight, voilá – Pistachio Pesto!
Naturally, I didn’t stop there…
I wanted to make a quick, but fun and super tasty dinner. So, I simmered some organic Basil Marinara, added a garlic and herb infused olive oil I made last week for dipping bread and swirled in the Pistachio Pesto. Hello Italian deliciousness! Then, I made some al dente whole wheat penne pasta.
Adriana absolutely loved her plate of “Pasta Due” – penne tossed with Pistachio Pesto AND penne tossed with the Basil Marinara Pistachio Pesto sauce. Perfetto!
Serve it with sauteed spinach and a lovely Chardonnay and you’ve got a quick, super healthy** and flavorful meal!
**How healthy is this fabulosity? Pistachios are rich in Vitamins A and E. Basil is loaded with Vitamins K and A, manganese and copper. Popeye already told you about the iron in spinach.
*Other pistachio treats I’ve had the great fortune to consume lately: raspberry yogurt with pistachios, blackberries and chocolate chips; pistachio and sage sauce with pumpkin ravioli; grilled veggies with pistachio pesto panini. YUMMMMM
Tags: cooking, cooking show, eco, EcoRico, Giselle Achecar, green, Healthy cooking, Healthy diet, healthy lifestyle, Healthy recipe, Latin Food, Latina Chef, organic, Organic recipe, Pesto, Pistachio, Pistachio Pesto, Puerto Rican food, Puerto Rico, Sides, Spreads