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Classic pesto pasta with fresh basil, pine nuts and parmesan cheese... Ready in 20 minutes so one of my best last minute dinner ideas!

Cilantro Pesto Pasta with Salted Pistachios

No basil pesto in your pantry? Make whatever fresh herb pesto you want! How about my salted pistachio and cilantro pesto pasta...
Course Lunch, Main Course, Starter
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2
Calories per serving 779 kcal

Ingredients

  • 9 oz dry pasta (250 g)
  • a handful fresh cilantro
  • a handful fresh mint
  • ½ tsp garlic paste
  • a handful pistachio nuts peeled
  • 2 tbsp lemon juice or lime juice
  • ¼ cup olive oil (60 ml)
  • pepper
  • salt

Instructions

  1. Add the salted pistachio nuts to a clean blender and pulse them into a fine crumble for a couple of seconds.

  2. Then transfer the blended pistachios to a cup and put them aside until needed later on. Place a large pan filled with salted water over high heat until boiling and then add the pasta to it. Cook the pasta until tender.

  3. In the meantime add the fresh cilantro and mint to a blender.

  4. Blend a few times. Then add the olive oil. Blend again. Now add the garlic paste. Season with half of the lime or lemon juice.

  5. Add the pistachio crumble as well.

  6. Blend the pesto well and season it with pepper and salt. Blend again until you end up with a nice herb pesto. Then check the seasoning and add extra pepper, salt, garlic or lemon or lime juice to taste if necessary. Drain the cooked pasta and immediately add it back to the pan. Then drizzle it with the freshly made herb pesto.

  7. Stir the pesto pasta well. Scoop the pesto pasta onto deep plates. Finish with a last drizzle of olive oil and a pinch of salt. Serve hot.

  8. Classic pesto pasta with fresh basil, pine nuts and parmesan cheese... Ready in 20 minutes so one of my best last minute dinner ideas!