If it seems that I’ve got a pesto recipe on the blog every week, you would be right. I’m not ashamed of my pesto obsession — I embrace it. From rosemary to kale to arugula + sundried tomatoes, there are endless pesto permutations, and I plan to explore all of them. What I love about pesto is the fact that the taste can be transformed with the addition of a new ingredient. This week I explored a mixed nut scenario, marrying my two favor flavors: pine nuts + pistachios. While the pine nuts yield a creamy taste, the pistachio offsets with a rich, saltier vibe. Married with the sweet basil and truffle salt, you’ve got a CACOPHONY of flavors in your simple pasta dish.
1/4 cup pistachios (shelled, raw)
1/4 cup pignolis (pine nuts)
4 cloves of garlic
5 cups fresh basil leaves, packed
1 tsp truffle salt
1 tsp freshly ground black pepper
1 1/2 cups extra-virgin olive oil
Blitz all of the ingredients, and serve over a pound of fresh kamut or whole wheat spaghetti!