For the first year ever, I have an abundance of basil! The livelihood of this plant has been elusive for years, dying on different balconies all over the world, but thanks to the Gentleman and his green thumb, we have basil…lots of it! And as it’s the self-proclaimed year of the pistachio, we have pistachio pesto this week!

Pistachio Pesto Pasta Salad

For the pesto:

• 4 c. fresh basil
• 1/2 c. grated Parmesan
• 1/3 c. pistachios, shelled
• 3 cloves of garlic
• 1 tsp. sea salt
• 1/2 tsp. freshly ground pepper
• 1/2 c. olive oil

1. In a food processor, blitz all ingredients together, except for the olive oil. Once finally chopped, slowly drizzle the olive oil on the lowest setting of the food processor to emulsify.
2. Add salt, pepper, and even chili flakes to taste.

For the pasta salad

• 4 c. cooked al dente penne pasta
• 2 c. chopped, fresh tomatoes
• 2 c. diced fresh mozzarella or small mozzarella balls
• Fresh basil to garnish

1. Combine all ingredients, save the garnish.
2. Mix with peso until desired sauce: pasta ratio is achieved.
3. Drizzle with additional olive oil for desired consistency.
4. Chill pasta salad until ready to eat and serve with additional pesto if desired.