Recipe

Pistachio Pesto Pasta

Caribbean Delight: Pistachio Pesto Pasta with a Tropical Twist

4.6 out of 5

Indulge in the flavors of Saint Lucian cuisine with this vibrant twist on a classic Italian dish. This Pistachio Pesto Pasta combines the richness of pistachios with the tropical essence of Saint Lucian cuisine, creating a unique and flavorful experience.

Sauce› Pesto di pistacchio

European cuisine› Mediterranean cuisine› Italian cuisine

Cuisine of the Americas› Caribbean cuisine› Saint Lucian cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using vegan pasta), Gluten-free (if using gluten-free pasta), Dairy-free, Nut-free (if pistachios are substituted with pumpkin seeds)

Allergens

Tree nuts (pistachios), Garlic

Not suitable for

Paleo, Keto, Low-carb, High-protein, Atkins

Ingredients

In this adaptation, the traditional Italian pesto is transformed into a Saint Lucian delight by incorporating local ingredients such as fresh coconut and lime juice. The addition of these tropical flavors gives the dish a unique twist and enhances its overall taste profile, making it a perfect fit for Saint Lucian cuisine. We alse have the original recipe for Pesto di pistacchio, so you can check it out.

250g (8.8 oz) linguine pasta 250g (8.8 oz) linguine pasta
1 cup (120g) shelled pistachios 1 cup (120g) shelled pistachios
1 cup (25g) fresh basil leaves 1 cup (25g) fresh basil leaves
1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
2 cloves garlic 2 cloves garlic
Juice of 1 lime Juice of 1 lime
1/4 cup (15g) grated coconut, toasted 1/4 cup (15g) grated coconut, toasted
Zest of 1 lime Zest of 1 lime
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 30g, 7g
Carbohydrates (total, sugars): 40g, 3g
Protein: 10g
Fiber: 5g
Salt: 0.5g

Preparation

1.
Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
2.
In a food processor, combine the pistachios, basil leaves, garlic, coconut milk, olive oil, lime juice, salt, and pepper. Blend until smooth and creamy.
3.
In a large mixing bowl, toss the cooked linguine with the pistachio pesto until well coated.
4.
Serve the pasta in individual bowls, garnished with toasted grated coconut and a sprinkle of lime zest.

Treat your ingredients with care...

Pistachios — Make sure to use shelled pistachios for this recipe. If you can't find shelled pistachios, you can shell them yourself by gently cracking the shells with a nutcracker.
Coconut milk — Use full-fat coconut milk for a creamy and rich texture in the pesto. Shake the can well before using to ensure the cream and liquid are well combined.

Tips & Tricks

For an extra burst of flavor, add a handful of fresh cilantro leaves to the pesto.
If you prefer a spicier kick, add a pinch of red pepper flakes to the pesto mixture.
To make the dish more substantial, add grilled shrimp or chicken to the pasta.
If you don't have a food processor, you can use a blender or a mortar and pestle to make the pesto.
Leftover pesto can be stored in an airtight container in the refrigerator for up to 5 days.

Serving advice

Serve the Pistachio Pesto Pasta as a main course, accompanied by a fresh green salad and some crusty bread. It can also be served as a side dish alongside grilled fish or roasted vegetables.

Presentation advice

To enhance the presentation, sprinkle some additional toasted grated coconut and lime zest on top of the plated pasta. Serve it on colorful Caribbean-inspired plates or bowls to add a touch of vibrancy to the dish.