pistachio pesto pasta
Pasta is filling, it's comforting, it's a childhood favorite and combined with this pesto- it's out of this world delectable. I love experimenting with making different sauces in my trusty food processor. For example, this marinara or this mushroom alfredo. It seems that if you put any sort of vegetable base sauce on noodles, it will taste delicious.
My latest creation is a pistachio and basil based pesto. Typically pesto is made with basil, pine nuts, olive oil and parmesan cheese. I swapped out the parm and pine nuts and opted for nutritional yeast and the beloved pistachio. (talk about a childhood favorite...I used to pop these nuts like candy) Compared to other nuts, pistachios contain the highest amount of protein and the least amount fat. They also contain loads of fiber, antioxidants and even can help with erectile dysfunction!
Moving onto basil- one of the most intoxicating smells, by the way. This herb is an anti-inflammatory, anti-bacterial, disease fighting solider. My favorite aspect, besides the taste, is the fact that it protects the liver from fatty build up which the liver sees as toxic. This organ is the body's greatest detoxifier, it aids in the digestion of food and absorbing nutrients - we must protect it and keep it operating efficiently.
Side note- now after looking at the pictures, red onion would also be delicious in this dish. Definitely going to do add that next time around.
I N G R E D I E N T S
1 cup of fresh basil
1/2 cup of roasted, unsalted pistachios
1/4 cup of extra virgin olive oil
1/4 cup of water
1/2 lemon, juiced
1 large tablespoon of nutritional yeast
1 package or spaghetti noodles (I used brown rice noodles from Trader Joe's)
handful of green beans
R E C I P E
Add the package of noodles to a large pot of boiling water. Once the noodles have finished cooking, drain the water then put back the spaghetti back into the pot.
Thinly slice the zucchini and snap the ends off the green beans before cooking them in a saute pan with a drizzle of olive oil for ten minutes.
In a food processor, mix the basil, pistachios, olive oil, water, lemon juice and nutritional yeast. Blend until completely smooth then pour the sauce into the pot and mix into the noodles.
Add the veggies into the pasta and serve with a sprinkling of nutritional yeast on top (tastes like parmesan cheese) and a garnish of basil.