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Peter Gordon

Liguine with Minted Pistachio Pesto

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Preparation info
  • Serves

    6

    as a starter
    • Difficulty

      Easy

Appears in
A World in My Kitchen
A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Any pasta will work, but the texture and shape of linguine gives it a better pasta to pesto ratio.

Ingredients

  • 140–180 g(approx 4 ½–6 oz) shelled, raw pistachios
  • 1 large handful fresh mint le

Method

Preheat oven to 170°C/340°F/Gas Mark 3–4. Lightly toast pistachios, then cool. Place all but 12 pistachios in a food processor with mint, parsley and garlic. Process 5 seconds. Add half the oil and process another 5 seconds. Add ab

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