Pistachio Pesto with Green Beans

Pistachios make pesto sweet, buttery, and a little more textured than the usual version. Do not over-blend; a rough sauce has more character.

Ingredients

• 80 g shelled pistachios
• 40 g basil leaves
• 40 g Parmesan, grated
• 1 small garlic clove
• 1 lemon, zest and juice
• 100 ml extra-virgin olive oil
• 250 g pasta
• 200 g green beans, trimmed
• Salt and black pepper

Method

1. Pulse pistachios, basil, Parmesan, garlic, lemon zest, and a pinch of salt in a food processor.
2. With the motor running, add olive oil until a coarse sauce forms. Add lemon juice to taste.
3. Cook pasta in salted water. Add beans for the final 3 minutes, then reserve a cup of cooking water and drain.
4. Toss pasta and beans with pesto, loosening with pasta water until glossy. Season with pepper.

Serve it with

Finish with crushed pistachios, Parmesan, and a little extra lemon zest.