Skip to Main Content
Ingredients
-
1/2 cup
pistachio nuts (toasted) or walnuts or almonds
-
1 cup
packed Italian flat leaf parsley leaves
-
1/4 cup
grated pecorino cheese
-
1/4 tsp
coarse salt
-
1 clove
garlic, peeled
-
2 tbsp
lemon zest
-
1/2 cup
Dell'Orto Limonolio
-
8oz
cooked short cut pasta such as farfalle (butterflies)
Directions
-
Place pistachio nuts and parsley in a food processor and pulse until coarse looking.
-
Add cheese, salt and zest and pulse a couple of times.
-
With the motor running, slowly pour the Dell’ Orto limonolio through the feed tube until a thick sauce is obtained.
-
Correct the salt seasoning to taste
-
Toss the pasta with 3 to 4 tablespoons of the pesto to coat well. Serve with extra lemon oil drizzled over the top.
Comments
No comments on this recipe.