Fusilli with Pistachio Pesto

Fusilli with Pistachio Pesto
Photo by Randy Mayor


  • 2 cups fresh basil leaves
  • ¼ cup shelled, roasted pistachios, divided
  • 1 cup grape tomatoes, halved
  • 8 ounces uncooked fusilli pasta
  • 1 ½ tablespoons extravirgin olive oil
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 2 garlic cloves, coarsely chopped
  • + 2 more ingredients
    • ½ teaspoon salt
    • Lemon wedges (optional)

1. Cook pasta according to the package directions, omitting salt and fat. Drain pasta through a sieve over a bowl, reserving 1/4 cup pasta water. Rinse pasta with cold water; drain. 2. Combine basil, 3 tablespoons pistachios, oil, salt, and garlic in a food processor. Process until smooth, scrapi...

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