Wednesday Recipe: Pistachio Pesto


  • 1 pound fettuccine pasta
  • ¾ cup heavy whipping cream
  • 1 lemon zested and juiced
  • 1 cup flat parsley leaves packed
  • ½ cup pistachios no shells, lightly roasted
  • 2 cloves of garlic minced or grated
  • 2 tablespoons extra virgin olive oil
  •  cup grated parmesan
  • salt and pepper to taste


  • Cook pasta according to package instructions.
  • While pasta cooks, heat heavy whipping cream and lemon zest over medium heat in a small pot, stirring occasionally.
  • Toast pistachios on a baking sheet for 2-3 minutes, if desired.
  • Add parsley, parmesan, pistachios, garlic, lemon juice and pistachios in a food processor or blender. Pulse until combined.
  • While the food processor or blender is running, add olive oil. Blend until smooth.
  • Place the pesto in a large bowl. Slowly stir in cream and lemon zest mixture until smooth and blended completely. Salt and pepper to taste.
  • Drain pasta and add to bowl with pesto sauce. Toss to combine. Serve immediately. Garnish with a sprinkle of parmesan and chopped parsley if desired.