A NEW AND DELICIOUS PESTO YOU WILL LOVE!
After reading a few recipes for Pesto recipes I decided to jump in and prepare my own concoction with ingredients in-house! Pistachios have always been good substitute for Pine Nuts in traditional pesto, good place to start. Mint, parsley and spinach all good candidates, also lemon looks like a good way to go with the greens for more brightness.
I created the recipe and decided to toss it with pasta, crispy prosciutto, and peas. But I wanted a creamy sauce so looked at the plain Greek Yogurt as a way to make that happen. When I realized that I didn’t have enough long fusilli for both of us I added a medium spiralized zucchini and we had an amazing meal!
Here’s the recipe for the pesto, the lemon brings a completely different layer to the flavors and the yogurt, to make it a creamy sauce, is just brilliant!!
Pistachio-Mint-Spinach Pesto with Greek Yogurt
1/2 cup packed fresh mint
1 cup packed baby spinach — stemmed
1/3 cup packed fresh parsley
2 tsps lemon rind — finely grated
2 tbsps lemon juice
1/2 cup Parmigiano-Reggiano cheese — grated
2 cloves garlic — coarsely chopped
1/4 cup dry-roasted unsalted pistachios
1/2 tsp kosher salt
3 tbsp olive oil
1/2 cup 2% plain Greek Yogurt
Drop the garlic cloves thru the feed tube of a food processor while it is running. Once fully chopped; add pistachios, and process until finely chopped. Add the mint, parsley, and spinach, pulse a few times to coarsely chop then add lemon zest, cheese and salt; pulse to combine. Add lemon juice and pulse twice to combine then with machine running add 3 tablespoons oil; process until blended.
Just before adding pesto to pasta stir in yogurt.
For our dinner I sauteed a chopped shallot, added the spiralized zucchini, crisped and crumbled prosciutto, defrosted frozen peas, boiled pasta and 1/2 cup pasta water, once combined I stirred in the pesto and yogurt and served in warmed pasta bowls with garlic bread! Dinner was declared a requested rotation addition!
Eat Well….Be Well!!