Inspired by Lidia Bastianich, I tweaked this pesto with a little less oil, and of course, soy parmesan to replace the real thing. It was a real pleaser.
Pasta with basil pistachio pesto (the original makes twice the amount you would need for a pound of pasta. Mine is cut in half from the original)
1 1/2 cups packed fresh basil leaves
1 cup packed fresh parsley leaves
1/2 cup toasted unsalted pistachios
4 cloves garlic
1/4 teaspoon salt
1/2 cup extra virgin olive oil
1 pound spaghetti
1/4 cup soy parmesan cheese
Bring a large pot of salted water to boil for the pasta. In a food processor, add basil, parsley, pistachios, garlic, and salt. Turn on processor and add 1/2 cup olive oil in a slow, steady stream. Process to make a smooth paste, stopping to scrape down the sides of the bowl occasionally.
Add spaghetti to the boiling water and cook until al dente. Scrape the pesto into a large skillet over low heat and add 1 cup pasta water. Drain the pasta and transfer to the skillet. Toss to coat the pasta with the pesto. Off heat, toss with the soy parmesan. Makes 6 servings.