basil pistachio pesto bucatini

  • by Your Friends at Veradek
From Garden to Table
Seasonal April Recipe: Featuring Basil
By Home Cook: Romina Valdivia | @itsrominoms



  • 1 bunch scallions
  • 1 bunch basil
  • ½ c pistachios, reserve some for garnish
  • ½ c extra virgin olive oil
  • 3 cloves garlic, peeled
  • Juice and zest of half a lemon
  • 1 c freshly parmesan cheese, some for garnish
  • salt + pepper to taste
  • 2 oz dried bucatini


  1. Clean the scallions by trimming the end. Then char on all sides by placing them directly on a hot griddle pan or barbecue. Remove from heat  once lightly blackened and soft. 

  2. In a food processor, pulse scallions, basil, pistachios and garlic until finely chopped.

  3. On low, add parmesan cheese, lemon juice and zest, and drizzle in extra virgin olive oil. Add salt and pepper to taste.

  4. Toss as much or as little of the pesto with freshly cooked pasta, adding a few tablespoons of pasta water to create a silky sauce. Garnish with  fresh parmesan, cracked black pepper and chopped pistachios.


tagged with: food recipes

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