Pistachio Pesto

Pistachio Pesto

Add all the ingredients to a high powered blender or food processor and blend until emulsified. If your blender is powerful enough, you don't need to slowly stream in the oil. However, if your blender is not as powerful, add all the ingredients, and with the blender running, slowly stream in the oil until the pesto is emulsified. 

While the blender is running, add the ice water a tablespoon at a time until desired consistency is reached. This step is optional, but the ice water also helps with the oxidation (helps prevent it from turning brown), and the texture so you get a smoother consistency.

When the pesto is done, toss it with pasta (see below) or add it to an airtight container and freeze for 3 to 6 months. 

Pasta

Bring a large pot of salted water to a boil. Once boiling, add your pasta and cook according to instructions.

While the pasta is cooking, add about 1/4 cup of pesto to a medium bowl and a tablespoon of pasta water. Mix the pesto and pasta water until emulsified and set aside. This method of tossing the pasta with the pesto will help prevent the sauce from breaking.

Once the pasta is done cooking, tip the pasta into the pesto and mix until fully coated, adding more pesto as needed/desired.

Transfer the pasta to a plate and top with chopped pistachios and freshly grated parmigiano reggiano.