Basil with Pistachio

1/2 cup shelled, peeled, unsalted pistachios, plus a handful, roughly chopped, reserved for scattering over each portion

3 tablespoons lightly toasted, blanched almonds

1 packed cup fresh basil leaves

1/2 packed cup fresh flat-leaf parsley leaves

1/2 cup good quality extra-virgin olive oil

1/2 teaspoon sea salt

Freshly ground white or black pepper

Pasta

1 pound imported Italian fusilli or other pasta mentioned in recipe headnote

2 tablespoons kosher salt

3 tablespoons freshly grated parmigiano-reggiano or grana padano cheese, plus additional for the table

In a food processor, combine the pistachios, almonds, basil, parsley, olive oil, salt and pepper. Process, pulsing every few seconds until the mixture is blended but still has a slightly grainy consistency. Take care not to over-grind to avoid a paste-like result. Use a rubber spatula to transfer the pesto to a small mixing bowl. Press plastic wrap directly on the surface of the pesto and chill until you are ready to use it. For best results, use it within several hours of preparing.

If you need to make it far in advance, proceed as above, transfer the pesto to a freezer container and cover with a thin film of olive oil; press plastic wrap directly on the surface and seal the container. When ready to use, thaw and continue with the recipe as below.

Bring 5 quarts water to a rolling boil. Add the salt and the pasta at the same time. Cook precisely as indicated on the package directions. Just before draining, set aside 1/2 cup of the pasta cooking water. Drain the pasta; while it is still dripping wet, return it to the pan. Add the pesto and the 3 tablespoons grated cheese, blending well with a wooden spoon and working in a few tablespoons of the reserved cooking water or more, if needed, to loosen up the sauce and coat the pasta evenly. Transfer to individual plates and scatter the chopped pistachios over each. Pass additional grated cheese at the table.