Lemony Pistachio Pesto & Pasta Salad

Lemons and Pistachios

Lemons and Pistachios come together with basil and garlic to form a bright, green, nutty pesto served over pasta and arugula.

It’s technically winter but here we are with 80 degrees today. This recipe, as well as the weather, makes you think of summer. Its bright lemon juice, lemon zest and basil makes me think of the warmer months and not rainy or cold days.

If you want to dream of summer now, too, I recommend this pasta salad. I actually ate it semi-warm at first. Then refrigerated the leftovers and ate them at room temperature the second time.

This pesto is made very similarly to regular pesto, but instead of pine nuts we use pistachios. There are 2 parts to this. First, the pesto, then the salad. But it’s all done very quickly.

Lemon Pistachio Pesto

Ingredients:

2 1/2 cups basil leaves
1/2 cup unsalted pistachios (shells removed)
Zest of 1 lemon
2-3 Tbsp. lemon juice
3/4 cup extra virgin olive oil
1/2 tsp. sea salt
1/2 cup finely grated Parmesan
1/4 cup finely grated Pecorino Romano

Put the basil, pistachios, 2 Tbsp of the lemon juice, all the zest and salt into a food processor bowl and process until nuts are nearly smooth in consistency. With the motor running, add the olive oil slowly.

Transfer to a bowl and stir in the cheeses with a spoon until combined. Add more lemon juice if needed.

Serve immediately or store in a tightly sealed mason jar in the fridge for 1-2 weeks. You can also freeze in an airtight container for a few months.

Lemon Pistachio Pesto Pasta Salad

Ingredients:
16 oz. gemelli pasta or pasta of your choice (I chose a fun, new artisan pasta I found)
1 cup, or more, of the lemon pesto (above)
3-4 cups arugula
1 cup pearl mozzarella or fresh cubed mozzarella
1 Tbsp. Lemon zest
Some extra virgin olive oil for topping

Cook the pasta according to package directions. Do not overcook! Drain into a colander and rinse with cold water.

While the pasta is cooking, prepare the rest of the salad: add arugula to a bowl, then the mozzarella. Empty the colander of drained warm pasta onto it, add the pesto, and toss until everything is coated. Serve on a platter and top with extra lemon zest and another drizzle of extra virgin olive oil.

This would be excellent with a small green salad and a glass of Pinot Grigio.