Pistachios replace the usual pine nuts in this easy pesto. Not to mention, also a more cost effective alternative….never understood why pine nuts are so expensive!
60g baby rocket
half bunch basil leaves
1/2 cup shelled pistachio
1/2 cup parmesaan
4 garlic cloves
3/4 cup olive oil (extra virgin)
Cracked black pepper
200g Danish fetta crumbled (optional if you don’t like fetta.)
Cook pasta according to packet instructions
Make pesto: Place all the above ingredients in a blender, whiz till finely chopped. Season with salt & pepper to taste.
Spoon pesto over warm pasta, toss to coat. Place in serving bowls and crumble fetta over. (my notes: you can sprinkle chopped crispy bacon bits for added flavour. Or if I’ve left over roasted chicken, I throw that in as well.)
recipe courtesy of “RealLiving” mag.