Pistachio Pesto + Caprese Salad

I’m not sure if you’ve noticed, but we’ve had a pretty strong pasta theme going since we came back from the honeymoon. It’s become a Friday night tradition. And, I’ve had some requests for easier recipes…so allow me to introduce a delicious, easy to execute pesto pasta dish that you can throw together in less than 30 minutes. It also requires VERY little grocery shopping. You’re welcome!


Hello, lover!

Bonus: I’m throwing in a caprese salad as an appetizer. This blog post is all about major flavor and minimal effort. Ask and you shall receive!

Pistachio Pesto

You’ll need:

  • 1 cup shelled pistachios, unsalted
  • 3 garlic cloves, minced
  • One bunch fresh basil
  • Juice of one lemon
  • 1/4 cup EVOO
  • Sea salt and freshly ground black pepper
  • Don’t forget to pick up your favorite pasta! Also, you can add parmesan for a cheesier pesto. You can also leave it out and not really miss it!


  1. Place all the ingredients in a food processor and blend until smooth.
  2. Toss with your pasta. I love to top mine with lemon zest and red pepper flakes!
Pistachio pesto

I recommend tossing with whole wheat spaghetti.

Caprese Salad

You’ll need:

  • One package fresh buffalo mozzarella (the key to this is good mozzarella, so get the best you can find!)
  • Another bunch of basil
  • 1-2 tomatoes
  • EVOO
  • Balsamic vinegar
  • Sea salt and freshly ground black pepper


  • Slice mozzarella and tomatoes.
  • Layer mozzarella and tomatoes with basil leaves (discard stems).
  • Drizzle with EVOO and balsamic, and top with salt and pepper. Voila!

Doesn’t get much easier!

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