Taking advantage of beautiful summer produce.
Where I now live, I am so lucky that there is a weekly farmers market just across the street that runs all throughout the summer and fall. This means direct access to the freshest ingredients AND supporting of local farmers.
I've been reading Bon Appetit's Farmers Market challenges for the summer months. This, of course, tied with it being fresh basil season, means that I obviously had to make something!
This simple basil pistachio pesto recipe is easy to make in a blender or food processor, and loaded up with the freshest flavors.
Traditionally, I've seen this made using pine nuts, but I think they're overrated personally. So instead, I tried adding in a handful of pistachios - and this was THE BEST DECISION. Pistachios were also on sale at the grocery store that week, so double win.
Pistachios are great for a number of different reasons
They're rich in fiber and healthy fats
Rich in antioxidants, magnesium, carotenoids and phenolic compounds, making them helpful in controlling blood sugar
If you can get your hands on fresh basil, I HIGHLY recommend it; as this totally changed the recipe.
Walking through the market, the smell of all the fresh herbs was intoxicating. As the woman in the stall pulled out a bunch of basil, the smell filled the air. It was crazy how aromatic it was.
The freshness makes ALL the difference - store bought just doesn't do it justice.
If you only have access to store bought basil, then that's perfectly fine too - the dish will still be great. But I stress to get the freshest basil you can if possible.
A small note - I've seen basil pesto recipes in the past with parmesan (but that's dairy so that's a big no for me); and I've seen it subbed with nutritional yeast. While nutritional yeast is a great way to add other nutrients into your diet (namely vitamin B6 and B12), I feel like this recipe doesn't need it.
You can try to add it if you feel like trying it out - I'm all for experimenting - but I can't guarantee anything.
I also used chickpea pasta for this, as I don't like to eat the regular gluten free rice-based pastas. You can sub for regular gluten free or regular pasta if you'd like. If you're using chickpea or other bean pasta, it's very important that you do NOT overcook it. It very quickly becomes a soggy mess. Cook just until al dente.
The brand I like the best is Chickapea - like to use legume pastas because they're higher in protein and fibre than rice-based pastas. These ones have only 2 ingredients, which is awesome; lentils and chickpeas.
There are other ways that you can use this Pistachio Pesto as well:
Dipper for fresh veggies or bread
Mixed into mashed potatoes
Topper for veggies or meat
To refrigerate
Store it in a sealed container for up to 3 days. To prevent browning, pour a thin layer of olive oil on top of the pesto to cover its surface. You can place a piece of plastic wrap directly on top of the surface of the pesto (instead of over the lip of the bowl, which leaves a gap of air).
Overall, this, I'd have to say was one of my favorite meal preps so far. I had also made these Baked Falafel Bowls the same week - which were also AMAZING. So I have to say that I was really on a roll...
Honestly, they don't always turn out so good. Let's hope that I can keep this spark going with the upcoming week of recipes...
Pasta with Pistachio Basil Pesto
Serves 4-5
INGREDIENTS
8-10 oz chickpea pasta (or sub your favorite pasta)
1 lb boneless, skinless chicken
4 cups fresh basil leaves
3 garlic cloves
1/3 cup shelled pistachio
1/2 an avocado
1 tablespoon fresh lemon juice
Kosher salt
Freshly ground black pepper
1/4 cup extra virgin olive oil
INSTRUCTIONS
Preheat the oven to 350.
While the oven is preheating, cook the pasta according to instructions.
Place the chicken on a lined baking sheet and bake for 15-20 minutes or until done.
Cut chicken into 1" cubes, or shread.
Meanwhile, in a food processor, combine the basil, garlic cloves, pistachios, avocado, lemon juice, salt, and pepper.
Pulse until chopped and thoroughly combined. Slowly add the olive oil and pulse again until combined.
In a large bowl, toss the pasta, chicken and pesto.
Serve and enjoy!
NOTES
If you're using chickpea or other bean pasta, it's very important that you do NOT overcook it. It quickly becomes a soggy mess. Cook just until al dente.
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