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Fb25a765 822f 4a08 a707 50be62cb4e15  2016 03 24 10 21 21


1/2 cup pistachios, shelled
2 cups flat leaf parsley
2 cloves garlic
3 tablespoons fresh lemon juice, or more to taste
​1/2 cup extra virgin olive oil
2-3 tablespoons water, as needed
1/2 cup finely grated dairy or vegan parmesan cheese
1/4 to 1/2 teaspoon chili powder

Pasta and Mushrooms:
16 ounces fusilli pasta, (quinoa, brown rice and wheat pasta all work well)
1 tablespoon extra virgin olive oil
16 ounces sliced mushrooms
salt and pepper to taste


Pre-heat the oven to 350ºF. Spread the pistachios on a small cookie sheet and bake until lightly browned, about 8-10 minutes depending on your oven. Remove and allow to cool for about 5 minutes.

In a food processor or high speed blender, pulse the pistachios, parsley, garlic, lemon juice and olive oil until smooth. If needed, stop to scrape the sides and loosen the pesto mixture near the blades with a rubber spatula. If the machine struggles to smooth the pesto out, add the water one tablespoon at a time until a thick paste forms. Blend the cheese and the chili powder (1/4 teaspoon at a time to determine spice tolerance), into the pesto and set aside.

Pasta and Mushrooms:
In a skillet, heat the olive oil over medium-high. Add the mushrooms, season with salt and pepper and cook until golden brown on all sides, turning frequently. Set aside. Boil the pasta according to package directions and drain into a colander. Return the pasta to the pot, add the mushrooms and gently stir in the pesto. Divide among 8 bowls and garnish with a bit of parsley. Serve alone or with a tossed salad and warm bread.

Yield: approximately 1 cup pesto / 8 total servings when combined with the pasta and mushrooms

Embody Fitness And Nutrition
You're welcome! So glad you enjoyed it. ?
This recipe is amazing :) I tried it and added grilled chicken on top. Thanks!