Is it me, or did October totally zoom by? Ready or not, November is here and if your family is anything like mine, holiday planning is well underway. As soon as November 1st hit, a “send me your Christmas wishes” family mass e-mail was circulating. When it comes to holiday visits, I think a lot of people take time to plan every morsel of food eaten on the big day, but the thing is, most out of town family members tend to stay a few days before or after the main event. Now is the time to test a few recipes you’re thinking of serving the masses while they’re visiting.

Making a functional dish like this pistachio pesto pasta is a great way to please a large crowd without much hassle. This recipe requires little prep work aside from removing the pistachio shells. I’m all about easy dishes before and after the holidays. Leave the hard work to the big day. We hope you and all those visiting you over the next two months will enjoy this recipe!

Ingredients:

1 cup pistachios, shells removed
1 cup flat leaf parsley, chopped
1/2 cup grated Parmesan
1 clove garlic, minced
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon lemon zest
1/2 lemon, juiced
1/2 cup olive oil
1 pound pasta

Preparation:

In a food processor, pulse pistachios, parsley, garlic, parmesan, lemon zest, lemon juice, salt and pepper together until well combined.

While food processor is on, slowly add the olive oil to the pesto. Continue to combine until well mixed.

Store pesto in an airtight container until use.

Stir in at least 3/4 cup pesto per pound of pasta. Taste and add more as needed. Top with extra Parmesan cheese.