Pistachio Pesto Orecchiette

All those days of painstakingly babysitting your basil plant (you know.. the one that is more temperamental than a PMSing silverback) have finally paid off.. and how!  This recipe is well deserving of your hard earned basil.  I've combined two recipes to bring you this delicious, toe-curling masterpiece.

INGREDIENTS:

1 pound Orecchiette 

2 cups packed fresh basil leaves

2 garlic cloves

1/4 cup shelled pistachios

2/3 cup extra virgin olive oil, divided

1/2 cup freshly grated Parmesan cheese

DIRECTIONS:

1. Combine the basil, garlic, and pistachios in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.  Add the remaining olive oil and pulse until smooth.  Transfer to a separate bowl and mix in the cheese.
2. Cook the pasta in a large pot of salted, boiling water.  Stir in the fresh pesto and top with some grated parmesan cheese.