I am so excited that I got a pasta machine for Valentine’s Day from my valentine! So you should expect to see a lot of pasta dishes coming up here. This is just the first of many!
If you have been exploring around www.foodymandy.com, you may have already come across my OG pesto recipe. In this recipe, I elevate pesto to the next level and try it with a few more eccentric ingredients. Instead of walnuts or pine nuts that is used in traditional pesto, I used pistachio. And I also used wild garlic! It’s not yet wild garlic season in the UK but I managed to find wild garlic on Farm Drop. Stay tuned for wild garlic season, your Instagram feed is going to explode with people you follow foraging around their local park or National Trust garden for it.
I served my pistachio and wild garlic pesto with my homemade fettuccine that I made with my pasta machine. My homemade pasta recipe is coming up soon, still working on perfecting the recipe!
P.S. You can get £20 off your first order on Farm Drop with my referral code (I am not affiliated with them! I just like their service and the products that they stock).
Pistachio and Wild Garlic Pesto
Materials
- 1.5 cups of fresh basil leaves or wild garlic
- 1/2 cup freshly grated parmesan or nutritional yeast for a vegan version
- 1/2 cup shelled pistachios
- 2 garlic cloves
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
- 1/2 lemon juiced
Instructions
- Place all the ingredients into a blender or food processor.
- Blend until all the ingredients are mixed through. If you want the sauce/smoothie-like consistency that I achieved with my blender, blend until blitzed thoroughly.
- Serve with pasta of your choice.
