Pesto Pasta with Pistachio, Basil, and Microgreens
A fresh take on classic pesto, this pasta combines fragrant basil, bright parsley, and creamy pistachios. A splash of lime and vibrant cherry tomatoes give it a zing, while microgreens tie everything together with a pop of color.
For the Pesto (Makes enough for four servings):
• ½ cup roasted and salted pistachios
• 4 cloves garlic, minced (or more to taste)
• 1 cup fresh cilantro leaves, packed
• 1 cup fresh parsley leaves, packed
• 1 cup fresh basil leaves, packed
• 1½ cups fresh spinach leaves, packed
• 1 cup grated Parmesan cheese
• ½ cup extra-virgin olive oil
• 1½ tablespoons freshly squeezed lime juice
• 1 teaspoon honey
• Salt and freshly ground black pepper to taste
For the Pasta (1 Serving):
• 4–6 ounces pasta of choice
• 1 tablespoon olive oil (optional for tossing pasta)
• Extra grated Parmesan cheese (for garnish)
• Chopped roasted pistachios (for garnish)

Instructions
Make the Pesto:
- Add the pistachios, garlic, cilantro, parsley, basil, spinach, and Parmesan cheese to a food processor or blender. Blend until the mixture is finely chopped.
- Slowly drizzle in the olive oil while the machine runs until the mixture becomes creamy and smooth.
- Add lime juice and honey, and season with salt and pepper to taste. Blend to combine.
- Adjust consistency by adding a teaspoon of olive oil or water at a time, if needed.
Cook the Pasta:
- Heat a large pot of salted water. Add the pasta and cook according to the package instructions until al dente.
- Reserve ½ cup of pasta water, then drain the pasta.
Combine Pasta and Pesto:
- Toss the hot pasta in a large mixing bowl with 3-4 tablespoons of the prepared pesto. Add a splash of reserved pasta water as needed to coat the pasta evenly.
- For extra richness, toss with a drizzle of olive oil.
Serve:
Plate the pesto-coated pasta and garnish it with extra-grated Parmesan cheese and a sprinkle of chopped roasted pistachios..
