Thai Basil Pesto

Name: Thai Basil Pesto
Total time: 15 min
Ingredients: 2 cups Thai basil; 5 cloves Garlic; ¼ cups Pistachio, toasted crushed; 2 tbsp Lemon; ¼ cups + 5 tbsp Parmesan cheese, grated; 1 tsp Salt; 1 tsp Sugar; ¼–½ cups Olive oil; 100 g Pasta; ½ cups Cherry tomato, halved

By Tasty · 15 min

Ingredients

Thai basil2 cups
Garlic5 cloves
Pistachio · toasted crushed¼ cups
Lemon2 tbsp
Parmesan cheese · grated¼ cups + 5 tbsp
Salt1 tsp
Sugar1 tsp
Olive oil¼–½ cups
Pasta100 g
Cherry tomato · halved½ cups

Instructions

Blend the Thai basil, garlic, whole pistachios, 1/4 cup Parmesan, salt, sugar, lemon juice and olive oil until smooth.
Cook the pasta in salted boiling water until al dente, then drain, reserving about 1 cup of the cooking water.
In a large pan over medium heat, blister the cherry tomatoes for about 3 minutes, then add the drained pasta.
Pour in the pesto and gently smash the tomatoes until they burst. Add a few splashes of pasta water and stir until creamy and clinging to the pasta.
Transfer to a serving dish and top with the remaining 5 tablespoons Parmesan and the crushed pistachios.

Summarized from Tasty's video. Watch it for the details.

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