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Green Minestrone with Pistachio Pesto
2 teaspoons extra virgin olive oil
½ brown onion, finely chopped
½ cup celery, diced
3 cloves garlic, finely chopped
1 teaspoon sea salt, plus more to taste
¼ teaspoon finely ground black pepper
1 cup carrot, diced
2/3 cup canned cannellini, or navy beans, drained & rinsed
4-6 leaves kale, roughly chopped
1 cup spring peas
1 cup broccoli florets
6-7 cups vegetable broth
1 cup angel hair pasta, broken into 2-inch pieces
½ cup Setton Farms Dry Roasted with Sea Salt Organic Pistachios, shelled
¾ cup extra virgin olive oil
1 tablespoon fresh lemon juice
½ teaspoon sea salt
12-16 leaves fresh basil
1) Pre-heat a large stock pot. Add olive oil and sauté onion, celery, carrot, and garlic about 3 minutes to soften over medium heat.
2) Add sea salt, pepper, beans, kale, peas, broccoli, and broth. Cook covered at a simmer, for about 6 minutes. Add pasta and cook 2-3 more minutes, or until pasta is soft.
3) For pesto, in a blender, add pistachios, olive oil, lemon juice, salt, and basil. Pulse until uniform but not perfectly smooth.
4) Serve soup warm, topped with pistachio pesto.
In this recipe
ROASTED WITH SEA SALT
As a family-owned and operated pistachio company, we take great pride in producing the highest quality pistachios grown in sunny California. Strict quality assurance standards keep them tasting as mother-nature intended, delicious!
Want to explore more pistachio-based recipe options?
Don't stop at just one recipe featuring California pistachios. Try these other delectable dishes that feature this versatile and tasty nut!