Creamy Pistachio Pesto
over Whole Wheat Pasta
Kirkland Signature/Setton Pistachio/
15 ounces whole-wheat penne pasta
1/3 cup plus 2 tablespoons extra-
virgin olive oil, divided
8 cloves roasted garlic, or 6 cloves
3 tablespoons lemon juice
1/2 cup Kirkland Signature* roasted,
salted California pistachio nuts,
shelled, plus 2 tablespoons
2 1/2 cups packed fresh basil leaves,
plus sprig for garnish
1 tablespoon light miso paste, or
3 tablespoons grated
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 cup cherry tomatoes, sliced in half
1/2 cup pitted kalamata olives, sliced
Cook pasta according to package directions. Drain, transfer to a bowl and toss to coat
with 2 tablespoons olive oil; set aside.
To prepare the pesto, place garlic, 1/3 cup olive oil and lemon juice in a food processor
and blend for 15 seconds. Add 1/2 cup pistachios, basil, miso, salt and pepper; blend
for 30 seconds, or until smooth.
Add pesto to the pasta and toss to coat. Add tomatoes and olives. Adjust seasoning.
Garnish with a basil sprig and remaining pistachios. Serve warm. Makes 6 servings.
Tip: To roast garlic, preheat oven to 375°F. Wrap a garlic bulb in foil, with a dash of
olive oil. Roast for 30 minutes, or until the cloves are soft.
Recipe courtesy of Chef Jenny Goldberg, www.sporkfoods.com, 2008.
* Brands may vary by region; substitute a similar product.