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Pistachio Pesto

Pistachio Pesto 5

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!

Buon Appetito!

**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

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