Aired September 7, 2008
1/2 cup (about a handful) pistachios, or any nut you really like, toasted
1/2 cup packed basil
1/2 cup packed mint
1 cup packed flat-leaf parsley
1 clove garlic, grated
Salt and ground black pepper
1/2 cup EVOO Extra Virgin Olive Oil
1/2 cup Parmigiano Reggiano
2 pints multi-colored cherry tomatoes
Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to package directions. Drain pasta thoroughly and cool.
While the pasta is working, add the toasted pistachios, basil, mint, parsley, garlic, salt and ground black pepper to a food processor. Pulse until finely chopped. Stream in 1/2 cup EVOO, pulse until combined, transfer into a large mixing bowl and stir in the Parmigiano Reggiano. Reserve.
To slice the tomatoes, place 2 container lids of the same size on the counter with the lip side up. Sit as many tomatoes that fit comfortably into the surface of the lid and place the other lid, lip side down, on top of the tomatoes. Press firmly, not enough to bruise the tomatoes, then gently glide your knife in between the two lids to cut the tomatoes in half precisely and in no time! Add your sliced tomatoes to the pesto bowl along with the cooled pasta, toss together and serve.