Paccheri Pasta with Green Olive Pistachio Pesto. Credit: Stephen Hamilton
Unsalted pistachios: 3/4 cup (shelled)
Large garlic clove: 1
Packed fresh flat-leaf parsley leaves and stems: 1 cup (coarsely chopped)
Packed fresh tarragon leaves: 1/2 cup (coarsely chopped)
Everyday olive oil: 8 tbsp
Green Castelvetrano olives: 1.5 cups (pitted)
Capers: 1/4 cup (drained)
Freshly grated Pecorino Romano: 1/4 cup (plus more for garnish)
Finely grated lemon zest: 1 tbsp
Fresh lemon juice: 2 tbsp
Chile flakes: 1/8 tsp
Kosher salt: to taste
Paccheri pasta: 1 lb
Super-special extra virgin olive oil: for drizzling
Redolent with nutty pistachios, briny olives, capers, parsley, and tarragon, this pesto is just so fresh and green. It’s the perfect match for seafood and also a fun Southern Italian take on a traditional Genovese pesto. You can use the pesto as a dip or schmear with crostini for an appetizer, or as a condiment alongside grilled seafood. It would also be great in a sandwich instead of mustard or mayo, or used as a base for salad dressing — just add vinegar and olive oil. I also suggest adding grilled or sautéed shrimp or pulled rotisserie chicken to the mix, either mixed in with the pesto and pasta at the end or simply placed on top for a great presentation.
From Listen to Your Vegetables by Sarah Grueneberg and Kate Heddings. Copyright © 2022 by Green Mountain Collection, LLC. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers
- Heat a small skillet over medium-low heat.
- Add the pistachios to the dry skillet and toast, shaking the skillet occasionally, until lightly browned all over, about 3 minutes.
- Transfer to a plate and let cool completely.
- In a large, heavy granite or marble mortar, combine ½ cup of the cooled pistachios and the garlic.
- Firmly smash the ingredients in the bottom of the mortar using the pestle, twisting the pestle around the bottom in a circular motion every 15 to 20 seconds.
- Add the parsley and tarragon and continue smashing and twisting until everything is softened.
- Once the ingredients are softened, continue to work them in a circular motion for about 1 minute, until the nuts are crushed and a coarse paste has formed.
- Add 2 tablespoons of the everyday olive oil, along with the olives and capers, and continue to combine the ingredients using both the smashing and circular motions with the pestle. Loosen the mixture from the sides occasionally with a small spoon if needed.
- Add the remaining 6 tablespoons of everyday olive oil along with the cheese, lemon zest, lemon juice, and chile flake.
- Continue to press down and stir with the pestle until the mixture resembles a chunky pesto. From start to finish, the pesto should take about 4 minutes of work in the mortar.
- The pesto can be refrigerated in an airtight container for up to 3 days.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package directions until al dente.
- Drain, reserving ½ cup of the pasta cooking water.
- Add all of the pesto to the large pot and pour the hot pasta over the top.
- Stir to combine.
- Drizzle in the reserved pasta water as needed to help the pesto coat the pasta.
- Serve immediately with a healthy drizzle of super-special extra-virgin olive oil, a sprinkle of Pecorino Romano, and the remaining ¼ cup of pistachios.
