Is youthere a more ideal combination than pasta and seafood? This week, we enjoyed a delicious salmon pasta with homemade pistachio pesto, putting my basil from the garden to good use.

I found the recipe for this delightful dish on Cookidoo, Thermomix’s official digital recipe platform. It’s got a unique twist, though – instead of the usual pine nuts, we’re going all-in with pistachios, which add a delightful spin to the classic basil pesto. I’ve always had a soft spot for the crunchy, nutty goodness of pistachios. This pistachio pesto is my own recipe. While toasting isn’t a necessity for the pesto, I personally find that it enhances the depth of flavour, so I always choose to toast them.

Now, let’s talk about the magic of creating homemade pesto. It’s not just fantastic; it’s a healthier choice too. Trust me; it beats the store-bought stuff any day, and the best part? It’s a breeze to make! In fact, we loved the pistachio pesto so much that we whipped up an extra batch to store in the fridge. It’s incredibly versatile, pairing perfectly with various dishes such as bread, roasted vegetables, pizza, pasta, and more! For best results, remember to opt for plain and unsalted pistachios.

How to Store Homemade Pesto:

To store homemade pesto and keep it fresh for an extended period, follow these steps:

1. Use an Airtight Container: Transfer the homemade pesto into a clean, airtight container. Glass jars with a tight-sealing lid or plastic containers specifically designed for food storage work well. Make sure the container is clean and dry before adding the pesto.
2. Add a Thin Layer of Olive Oil: To prevent oxidation and maintain the vibrant green colour of the pesto, pour a thin layer of olive oil on top of the pesto in the container. This layer of oil acts as a barrier, protecting the pesto from air exposure.
3. Seal Tightly: Seal the container tightly to minimize air contact with the pesto. Ensure that the lid is secure to maintain freshness.
4. Label and Date: Use a label or masking tape to mark the date of preparation on the container. This will help you keep track of the pesto’s freshness.
5. Store in the Refrigerator: Place the airtight container of pesto in the refrigerator. Pesto can be stored in the fridge for up to one week.
6. Long-Term Storage: For longer storage, consider freezing the pesto. You can do this by transferring the pesto into ice cube trays, freezing it, and then transferring the pesto cubes to a freezer-safe bag. This method allows you to use smaller portions as needed.
7. Thawing Frozen Pesto: When you’re ready to use frozen pesto, simply remove the desired number of pesto cubes from the freezer and let them thaw in the refrigerator or at room temperature. Avoid microwaving as it can cause the pesto to lose its fresh flavour and colour.

Salmon and Pistachio Pesto Are A Match Made In Heaven

Salmon’s rich, buttery taste complements the vibrant, herbaceous flavours of pesto perfectly. Salmon boasts heart-healthy omega-3 fatty acids and high-quality protein, while pesto contributes healthy fats from olive oil and essential vitamins from fresh herbs and nuts. This combination creates a well-balanced and nutritious meal that’s as good for your taste buds as it is for your body.

I like cooking salmon in the Thermomix and it has been nothing short of amazing. The precision of this kitchen wonder ensures that the salmon cooks to tender perfection every time. With it, I can guarantee that the salmon cooks to tender perfection every single time. The Thermomix’s precise temperature control takes away all the guesswork, so I never have to worry about overcooking or undercooking. This pairing is also quick and convenient, perfect for busy weeknights or special occasions.

Pasta Made Effortless: The Thermomix Advantage

Did you know that you can also prepare pasta using the Thermomix? This kitchen powerhouse isn’t just for sauces and pesto; it’s got your pasta needs covered too. What’s great about using the Thermomix for pasta is that it removes all the guesswork. With its precise temperature control and automatic stirring, you’re guaranteed perfect pasta every single time. Plus, here’s the real game-changer – you can use the Thermomix to handle both the sauce and the pasta simultaneously, making your meal prep a breeze. No more juggling pots and pans on the stovetop, and no sink cluttered with dishes afterward.

As you dig in, enjoy the delicious mix of flavours and textures this dish has to offer. To enhance your meal, consider adding a fresh side salad. Its freshness and crispness will add a nice contrast with the creamy pasta, creating a well-balanced meal.

Ingredients for Pistachio Pesto:

• 1/2-1 cup pistachio nuts, deshelled
• 3 cups fresh basil leaves
• 2/3 cup grated Parmesan cheese
• 2-3 cloves garlic, minced
• 1/2-1 cup extra-virgin olive oil (depending how you like the consistency)
• Salt and freshly ground black pepper, to taste
• Juice of 1 lemon (optional, for brightness)

Stovetop Instructions:

1. Toast the Pistachios: Toast the pistachios in a dry skillet over medium heat for a few minutes until they become fragrant and lightly golden. Be careful not to over-toast them, as it can make the pesto bitter. Remove from heat and let them cool.
2. Combine Ingredients: In a food processor or blender, add the toasted pistachios, fresh basil leaves, grated Parmesan cheese, minced garlic, and a pinch of salt and black pepper. If you prefer a brighter pesto, you can also add the juice of one lemon at this stage.
3. Blend: Pulse the ingredients a few times to begin breaking them down. Then, with the food processor running, gradually drizzle in the olive oil. Continue blending until the mixture reaches your desired consistency. Some people prefer a chunkier pesto, while others like it smoother. You can adjust the olive oil quantity accordingly.
4. Taste and Adjust: Taste the pesto and adjust the seasoning by adding more salt, pepper, or lemon juice if needed. You can also add more olive oil if you want a thinner consistency.
5. Store: Transfer the pistachio pesto to an airtight container or a glass jar. If you’re not using it immediately, pour a thin layer of olive oil on top of the pesto to create a protective barrier and help preserve its green colour. Seal the container tightly and refrigerate for up to one week or freeze for longer storage. Enjoy your homemade pistachio pesto with pasta, as a spread, a dip, or in any creative way you prefer!

Thermomix Instructions:

1. Prepare the Pistachios: If your pistachios have shells, make sure to remove them and use only the nut kernels. Toast then in the Thermomix for about 2-3 minutes.
2. Add Ingredients to Thermomix: Place the pistachio nuts, fresh basil leaves, grated Parmesan cheese, minced garlic, and a pinch of salt and black pepper into the Thermomix bowl.
3. Blend: Start by pulsing the ingredients a few times to break them down. Then, gradually increase the speed while drizzling in the olive oil through the lid’s opening. Continue blending until the mixture reaches your desired consistency. Some people like their pesto chunky, while others prefer it smoother. Adjust the olive oil quantity accordingly.
4. Optional Lemon Juice: If you want a brighter and tangier flavour, you can add the juice of one lemon while the Thermomix is running. Adjust the lemon juice to taste.
5. Taste and Adjust: Taste the pistachio pesto and adjust the seasoning by adding more salt, pepper, or lemon juice if needed. You can also adjust the texture by adding more olive oil if you prefer a thinner consistency.
6. Store: Transfer the pistachio pesto to an airtight container or glass jar. If not using immediately, pour a thin layer of olive oil on top of the pesto to create a protective barrier and maintain its green colour. Seal the container tightly.

Ingredients for Salmon:

• ¼ teaspoon salt
• 250g skinless salmon, cut into pieces
• 25g butter
• 2 tbsp of fresh thyme

Thermomix Instructions:

1. Place the butter and thyme in the mixing bowl and without the measuring cup set to 3 min/100°C/speed 1 .
2. Add the salmon and some salt and sauté 4 min/120°C/stirring mode.  Cover the pasta with the salmon and pesto.  Sprinkle with chopped pistachios and serve immediately.

Sautéed Salmon with Pistachio Salmon: https://cookidoo.ca/recipes/recipe/en-CA/r804308