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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Cooking in a friends kitchen led to some variation of the basic pesto recipe. Mild enough for the whole family to enjoy. So good, I had to retrace my steps and write it down so I could duplicate this fantastic variation at home. The tahini is a great substitute for the ground pine nuts. Great when herbs are just coming into the garden and you may not have 2 whole cups of basil. Ingredients:
1/4 cup pistachios (shelled kernels) |
1 cup fresh parsley (about 1 ounce ) |
1 cup basil leaves (about 1 ounce) |
1/4 cup olive oil |
2 tablespoons tahini (sesame butter) |
1 teaspoon lime juice |
1 tablespoon garlic (minced) |
2 tablespoons romano cheese (grated) |
1 lb angel hair pasta (or your favorite) |
Directions:
1. Chop pistachios, set aside.
2. Whirl ingredients except pistachios and pasta in food processor.
3. Boil pasta to al-dente stage.
4. Drain and put in serving dish, retaining 2 tablespoons of pasta water
5. Add 2 tablespoon of pasta water to blend in food processor. whirl again.
6. Pour over hot pasta, toss.
7. Garnish with chopped pistachios and additional romano cheese if desired.
8. Serve hot with garlic bread and green salad. Leftovers may be served hot or cold.
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