Spaghetti with Basil-Pistachio Pesto
Pistachios, a more affordable alternative to pine nuts, provide toothsome texture in this pesto pasta recipe from "Lidia's Italy in America," by Lidia Bastianich.
- 1/2 teaspoon coarse salt, plus more for cooking pasta
- 3 cups packed fresh basil leaves
- 2 cups packed fresh flat-leaf parsley leaves
- 1 cup unsalted pistachios, toasted
- 8 cloves garlic, peeled
- 1 pound spaghetti
- 1 1/2 cups plus 2 tablespoons extra-virgin olive oil
- 1/2 cup grated Grana Padano or Parmigiano-Reggiano cheese
Bring a large pot of salted water to a boil.
Place basil, parsley, pistachios, garlic, and salt in the bowl of a food processor; pulse to combine. With the machine running, add 1 1/2 cups olive oil in a slow, steady stream. Process until a smooth paste forms, scraping down sides of bowl as necessary. Transfer half of the pesto mixture to a large skillet; reserve remaining pesto for another use.
Add spaghetti to boiling water and cook, according to package directions, until al dente. Drain pasta, reserving 1 cup cooking liquid. Add cooking liquid to skillet along with pasta and toss to combine. Drizzle with remaining 2 tablespoons olive oil and sprinkle with cheese; toss to combine and serve.