Pesto Pasta with Pistachio, Basil, and Microgreens

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:

1. Add the pistachios, garlic, cilantro, parsley, basil, spinach, and Parmesan cheese to a food processor or blender. Blend until the mixture is finely chopped.
2. Slowly drizzle in the olive oil while the machine runs until the mixture becomes creamy and smooth.
3. Add lime juice and honey, and season with salt and pepper to taste. Blend to combine.
4. Adjust consistency by adding a teaspoon of olive oil or water at a time, if needed.

Cook the Pasta:

1. Heat a large pot of salted water. Add the pasta and cook according to the package instructions until al dente.
2. Reserve ½ cup of pasta water, then drain the pasta.

Combine Pasta and Pesto:

1. 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.
2. 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..