Lemon Pistachio Basil Creamy Pesto with Gnocchi

This recipe is more about the sauce than the actual pasta! This sauce can be used multiple ways and brings the perfect summer palate. But for Pasta Sundays it’s best paired with homemade gnocchi! Pistachio and lemon... pretty perfect pairing.

What you’ll need:

• 3/4 cups of basil leaves

• 1/2 cup of pistachios 

• 2 cloves of garlic

• 1/2 of grated Pecorino cheese

• 1/4 cup of olive oil

• 2 tbsp of freshly squeezed lemon juice

• 1 tbsp of lemon zest

• 1/4 cup of Greek yogurt for a thicker sauce ( or 35% cream for a creamier sauce) 

• 500 g of your favorite pasta 

• Olive oil for skillet

• 1 tbsp of butter 

• Food processor

What you’ll do:

Combine together in your food processor basil, pistachios, garlic, Pecorino cheese, olive oil, lemon juice, and lemon juice. Purée until smooth. 

In a large skillet add a drizzle of olive oil and 1 tbsp of butter. Once the butter melted, add the pesto mix. 

Once the Pesto mix is warm, add the Greek yogurt. Once everything is combined, you’re ready to add the pasta. 

Sprinkle some more Pecorino cheese and some fresh basil and Enjoy!! 

**So so so easy to make, why not make ahead and store up to two weeks in a glass container in the fridge. Anytime you want to spice up your chicken or fish, you’ve got the perfect topping.