Pasta With Pistachio and Mixed Herb Pesto

I feel a certain excitement rising inside me now when September is almost here, I didn’t realize that I like that month this much until I ‘analysed’ this feeling and found that it is because it feels as the year starts anew again. I know we are many who share this feeling of being born again, schools starts, summer is over, I have far more energy now than in January when all I want is stay in bed with the duvet over my head until lovely spring arrives. September is also the beginning of the bad but it feels so far away right now so I cannot care less, new year I here I come.


Pesto is truly a saver when you are in a hurry but feel like eating something tasty, what is easier to quickly whizz (yes I know, it should be made with a pestle and a mortar but I am talking quick here, aren’t I? and then you whizz things together!) basil, pine nuts, parmesan, garlic and a good olive oil and just add freshly cooked pasta. But not everyone like basil, nor pine nuts or pesto as such. Or you might feel like changing the menu but still want something simple and herby, this is the time to try this pistachio pesto with herbs like thyme, rosemary and sage. I love it and I can tell you that this pistachio pesto can be used in a myriad of other ways as well.

Pasta With Pistachio and Mixed Herb Pesto

4 servings

pasta for four
6-7 tblsp pistachio nuts, shelled
4 tblsp parmesan, freshly grated
2-3 tsp chopped mixed fresh herbs, for example rosemary, thyme and sage
1 pinch salt
6 tblsp extra-virgin olive oil

Start with throwing the pasta into boiling water.

While the pasta cooks, put pistachios, parmesan, herbs, salt in a blender and run while you add the olive oil gradually. If you want, blanch the pistachio nuts before putting them in a blender. Taste to check if salt is needed.

Drain the pasta and toss with the pistachio pesto in a bowl before serving.

Pasta With Pistachio and Mixed Herb Pesto