Pistachio Pesto Ramen Recipes

PISTACHIO PESTO RAMEN RECIPE

Steps:

• Bring a large pot of salted water to a boil.
• While the water boils, make the pesto: Combine the pistachios, garlic and basil in a food processor. Pulse until very finely chopped, scraping the bowl once or twice. Transfer to a large bowl. Stir in the olive oil, then zest half of the lemon directly into the mixture. Halve the lemon and squeeze in the juice of the zested half (about 2 tablespoons). Mix well and season to taste with salt and freshly ground black pepper.
• Cook the ramen noodles as the package directs (don't add the seasonings). Drain in a colander and rinse under cold water until warm. Shake the colander to remove excess water and dump the noodles into the bowl with the pesto.
• Toss until the noodles are evenly coated. Taste and add more lemon juice, oil and salt if you want. Divide among serving dishes and zest the other half of the lemon directly on top. Sprinkle with more pistachios if you'd like. Serve immediately.

SICILIAN PISTACHIO PESTO

Steps:

• Remove the shell from the pistachios. In a saucepan, boil plenty of water, pour the pistachios and cook for about 5 minutes, until the peel has softened. Drain and remove the peel.
• In a mortar pour the garlic, 2 tablespoons of oil, salt and pepper, work the ingredients until you get a cream. Add the pistachios, the washed basil, the Parmesan and the grated lemon peel.
• Pound everything, adding the remaining oil to the edge, until you get a well-grained but well-grounded sauce.

RAMEN NOODLES WITH MISO PESTO

Steps:

• Bring a medium pot of water to a boil.
• Meanwhile, purée spinach, cilantro, miso, garlic, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.
• Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.
• Divide noodles between bowls and top with sesame seeds.
• Do Ahead
• Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.

PISTACHIO PESTO

Steps:

• Put all of the ingredients in the food processor or blender and puree until smooth.
• Start with 1/4 cup oil adding more if you need.

PISTACHIO PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
• Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

LYNNE'S LINGUINE CON PESTO DI PISTACCHI

Steps:

• Heat a large heavy-bottomed skillet over medium heat. Pile in pistachios and pine nuts. Cook, stirring frequently, until light brown and incredibly nutty-smelling, 3 to 5 minutes. Transfer to a food processor.
• Add garlic to the skillet and cook, turning occasionally, until softened and browned in patches, about 5 minutes. Remove to a plate to cool.
• Peel cooled garlic and add to the food processor, along with basil, and process. With the blade still running, drizzle oil in through the chute. Once incorporated, transfer to a large bowl. Stir in salt, black pepper, and red pepper.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve about 3/4 cup pasta water. Drain remaining water from pasta and give the colander a good shake or two.
• Add pasta and tomatoes to pesto. Give it all a good mix and drizzle in enough of the reserved pasta water to get the nutty pesto to coat the pasta. Sprinkle with Parmigiano-Reggiano cheese.