One of my all time fave pesto ~
Orecchiette with Pistachio Pesto – 6 servings
1 lb. orecciette – Orecciette pasta- name comes from the Italian word for “ear” – so you must use a shell shaped pasta to hold the sauce
1 ½ c. (375 ml) unsalted roasted shelled pistachios
½ c. (125 ml) extra virgin olive oil
2 Tablespoons (24 ml) chopped mint
1 garlic clove, minced
½ c. (125 ml) finely shredded pecorino or parmesan cheese, plus more for serving
2 green onions cut into 2 in. lengths and “julienned”
Salt
In a food processor, pulse the pistachios until coarsely chopped. Add the oil, mint, and garlic and pulse just to combine. At this point you can use it or refrigerate it. Now, for the pasta…In a large pot of boiling salted water, cook the pasta until al dente. If you don’t know how long to cook it, read the instructions on the package and set your timer. Check it for doneness—it should be “al dente” when you remove it from the stove. Drain the pasta and reserve ½ cup (125 ml) of the cooking water. Return the pasta to the post. Add the cooking water and the pesto and cook over low heat, tossing until coated (about 1 minute). Make sure you stir in some love. Transfer the pasta to a large bowl and serve, passing extra cheese on the side. The pesto freezes well too. Shape it into a little log and wrap it tightly in plastic.