Using pistachios is my favorite way to make pesto. I find their flavor superior and more interesting than traditional pine nuts. Pistachios also cost less than pine nuts which is another bonus. I like to add spinach to pesto because why the heck not? Its flavor is almost undetectable in the pesto but it provides a perfect nutrient boost.
Here, we’re tossing whole-wheat orzo with pesto and folding in oven-roasted zucchini, summer squash (aka yellow zucchini), and cherry tomatoes for a delightful, zesty, and seasonal dish. You can eat this warm or cold, making it perfect for leftovers, too. I think you’re going to love it!