Basil Pistachio Pesto Raw Recipes

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BASIL PISTACHIO PESTO (RAW RECIPE)

Another raw recipe from www.rawguru.com. They recommend you serve this over raw shredded veggies for a healthy meal.

Provided by januarybride

Categories     Sauces

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5



Basil Pistachio Pesto (Raw Recipe) image

Steps:

  • Place all ingredients in a blender, and process until smooth.

Nutrition Facts : Calories 550.9, Fat 55, SaturatedFat 7.3, Sodium 1167.3, Carbohydrate 10.8, Fiber 4.6, Sugar 2.6, Protein 9

2 cups packed basil leaves
1/2 cup raw pistachios
6 tablespoons extra virgin olive oil
1 teaspoon sea salt (to taste)
1 pinch fresh ground black pepper

ORECCHIETTE WITH BASIL AND PISTACHIO PESTO AND GREEN AND YELLOW BEANS

The small ear-shaped pasta provides hollows for the delicious sauce to settle into. I've combined pasta, pesto and green beans before, but I've never used orecchiette, the small ear-shaped pasta. I cut the beans into small lengths so that everything is bite-size. I love the way the pesto settles into the little hollows of the orecchiette.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, pastas, main course

Time 30m

Yield Serves 6

Number Of Ingredients 10



Orecchiette With Basil and Pistachio Pesto and Green and Yellow Beans image

Steps:

  • Begin heating a large pot of water for the pasta. Meanwhile grind the basil leaves and pistachios in a food processor fitted with the steel blade, or in a mortar and pestle. Add salt to taste and slowly drizzle in the olive oil. Blend or grind until smooth.
  • Mash the garlic in a mortar and pestle or through a garlic press and add to the basil mixture. Blend together. Add the cheese and blend together. Taste, adjust salt and add pepper. Transfer to a large pasta bowl.
  • When the water comes to a boil, salt generously and add the orecchiette. Set the timer for 10 minutes, and after 5 minutes add the green beans. Boil the orecchiette and beans until the pasta is cooked al dente, another 5 to 6 minutes. Remove 1/2 cup of the cooking water from the pot and add 2 to 4 tablespoons to the pesto. Stir with a fork or a whisk until the pesto is smooth (add more water if desired). Drain the pasta and beans, toss with the pesto and serve.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 18 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 448 milligrams, Sugar 5 grams

2 cups, tightly packed, basil leaves (2 ounces)
2 heaped tablespoons unsalted pistachios (1 ounce)
Salt to taste
1/3 cup extra virgin olive oil
2 garlic cloves, peeled, halved, green shoots removed if present
2 ounces freshly grated Parmesan (1/2 cup)
Freshly ground pepper
1 pound orecchiette
1 pound mixed green and yellow beans, trimmed and cut in 3/4-inch lengths (you can use all green beans if yellow beans are unavailable)
Pasta water (about 1/4 cup)

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