I've posted 200 times to this blog, wow! I've had my ups and downs, but overall enjoy this blog tremendously.
Tonight for dinner we had this fabulous pistachio mint pesto that my sister in law has been making for awhile. The recipe comes from an issue of Food and Wine Magazine that she "borrowed" from her dentist office. I'm not sure the official author but since she has veganized it, I'm giving all the credit to her! Serve it with a side salad and some garlic bread, and everyone will be happy, I promise.
Pistachio Mint Pesto:
1 lb orecchiette (pasta) or any other fun shape
7 ounces unsalted roasted shelled pistachios (1 1/2 C)
1/2 C extra virgin olive oil
2 Tbs chopped mint
1 garlic clove (I use 2 large)
1/2 cup parma (make your own by grinding in a coffee grinder equal parts nutritional yeast and almonds [or pinenuts or walnuts] and a dash of salt)
2 scallions chopped
Salt (1/2 tsp)
Toast pistachios, oven at 300-350 for 10-15 minutes. Start water for pasta, cook till al dente. In food processor pulse the pistachios until coarse. Add the oil, mint and garlic and pulse to combine. Transfer to bowl and stir in parma and scallions, season with salt. Drain pasta, reserving 1/2 C cooking water. Return pasta to pot, add cooking water and pesto and cook over low heat tossing until coated, 1 minute. Serve with extra parma on the side.