Ingredients

• 1 1/2 cups unsalted, shelled roasted natural pistachios
• 1 cup chopped tomato
• 2 cloves garlic
• a handful of fresh mint leaves
• a handful of Parmesan, freshly grated
• a pinch of crushed red pepper flakes
• a pinch of freshly ground black pepper
• 2 tablespoons olive oil (or more)
• 1 pound freshly cooked pasta

Instructions

1. Pulse 1 1/2 cups unsalted, shelled roasted natural pistachios, 1 cup chopped tomato, 2 garlic cloves, a handful of fresh mint leaves, a handful of grated Parmesan, a pinch of crushed red pepper flakes, and a pinch of freshly ground black pepper in a food processor until a coarse purée forms. Transfer to a bowl; stir in 2 tablespoons olive oil (or more) to form a thick, chunky sauce. Season with kosher salt and pepper. Toss 1 cup pesto with 1 pound freshly cooked pasta, adding pasta cooking liquid by the tablespoonful to form a glossy sauce. Chill remaining pesto to spread on sandwiches.