Ingredients

SERVINGS: 8

• 1½ cups unsalted, roasted natural pistachios
• 1 cup chopped tomato
• 2 cloves garlic cloves
• 1 handful of fresh mint leaves
• 1 handful of grated Parmesan
• 1 pinch of crushed red pepper flakes
• Freshly ground black pepper
• 2 tablespoons (or more) olive oil
• Kosher salt
• 1 pound pasta, cooked, cooking liquid reserved

Preparation

Pulse 1 1/2 cups unsalted, roasted natural pistachios, 1 cup chopped tomato, 2 garlic cloves, a handful of fresh mint leaves, a handful of grated Parmesan, a pinch of crushed red pepper flakes, and a pinch of freshly ground black pepper in a food processor until a coarse purée forms. Transfer to a bowl; stir in 2 Tbsp. olive oil (or more) to form a thick, chunky sauce. Season with kosher salt and pepper. Toss 1 cup pesto with 1 lb. freshly cooked pasta, adding pasta cooking liquid by the tablespoonful to form a glossy sauce. Chill remaining pesto to spread on sandwiches.

• Recipe by Nate Hamilton
• Photograph by Zach DeSart

Nutritional Content
1 serving contains:
• Calories (kcal) 220
• Fat (g) 18
• Saturated Fat (g) 3
• Cholesterol (mg)
• Carbohydrates (g) 9
• Dietary Fiber (g) 3
• Total Sugars (g) 3
• Protein (g) 8
• Sodium (mg) 125