All those days of painstakingly babysitting your basil plant (you know.. the one that is more temperamental than a PMSing silverback) have finally paid off.. and how! This recipe is well deserving of your hard earned basil. I've combined two recipes to bring you this delicious, toe-curling masterpiece.
- Combine the basil, garlic, and pistachios in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add the remaining olive oil and pulse until smooth. Transfer to a separate bowl and mix in the cheese.
- Cook the pasta in a large pot of salted, boiling water. Stir in the fresh pesto and top with some grated parmesan cheese.