Guest
@groovyfoodiess If you haven’t tried Thai basil, think of it as Italian basil’s spicier and more aromatic cousin. It has a tangy, slightly licorice-y flavor and gorgeous purple stems. One of my favorite meals from my recent trip to Italy was a pistachio pesto pasta with whole crushed pistachios on top, and I had to give it a go here. 100/10 you need to try this, I promise it’ll be unlike any pasta you’ve had before. INGREDIENTS -2 cup fresh Thai basil leaves, packed -5 cloves garlic -¼ cup unsalted toasted pistachios, plus 3 Tbsp, crushed, for garnish -2 Tbsp lemon juice -¼ cup plus 5 Tbsp grated Parmesan cheese, divided -1 tsp kosher salt, plus more for boiling. -1 tsp sugar -¼–½ cup olive oil -100 grams fresh pasta of choice -½ cup halved cherry tomatoes PREPARATION 1. Bring a large pot of salted water to a boil. Add the Thai basil leaves, garlic, whole pistachios, ¼ cup Parmesan, salt, sugar, lemon juice, and olive oil to a blender or food processor and blend until smooth. 2. Cook the pasta according to the package instructions until al dente, then drain, reserving about 1 cup of the cooking water. 3. In a large pan on medium heat, blister the cherry tomatoes for about 3 minutes, then add the drained pasta. Pour in the pesto, gently smashing the tomatoes with a spatula or wooden spoon until they burst. Add a few splashes of the pasta water and stir until the sauce is creamy and clings to the pasta. 4. Transfer the pasta to a serving dish and garnish with the remaining 5 tablespoons of Parmesan and the crushed pistachios. 5. Enjoy!
