A super summery pesto featuring citrus and pistachios, a favorite recipe from the upcoming cookbook 'Pasta Every Day'. It's fresh, delicious, and pairs perfectly with tagliatelle.
Zest the orange & lemon into a medium bowl. Cut the ends off of both fruits, then cut away the peel & white pith. Using a sharp knife, segment the orange & half of the lemon, removing any seeds. Add the segments to the bowl with the zest. Stir in the garlic & capers. Set aside to marinate for 15 minutes.
Add the nuts to a food processor & pulse until coarsely chopped. Add the citrus mixture and basil. Pulse in short bursts until well-combined. Transfer to a large bowl and fold in the cheese, then slowly stream in the oil, mixing constantly, until creamy. Season to taste.
