Pesto di Pistacchio

There are many variations of the classic Genoa sauce of pesto. One of these is the Pesto di Pistacchio (pistachio pesto). Originally this can be found on the island of Sicily, where it is called “Pesto di Pistacchi del Bronte” from the area of Bronte, which is the Italian capital of the pistachio.

Ingredients Pesto di Pistacchio

  • 100g peeled unsalted pistachios (you may use both pistachios with or without skin)
  • 2 garlic cloves
  • Olive Oil
  • Parmesan
  • Salt & Pepper

Preparation

  • Place all ingredients in the blender/ food processor
  • Blend thoroughly add olive oil slowly until pesto has achieved thick creamy consistency
  • Taste and add ingredients as necessary

Presentation

PASTA: when you use the Pesto di Pistacchio to dress your pasta put some (2 – 3 spoons) of the boiling pasta water in the pesto

DIP: Pesto di Pistacchio can turn into a great sauce for dipping Veggies or as a spread on bread

RUB: You may also consider rubbing it on chicken or meat before placing them into the oven

Tignosella (pistachio, just picked, deprived, of the husk and dried in the sun), shelled (deprived of the shell), peeled, deprived of the kernel' skin, through immersion in hot water and properly dried and brought to a dumpiness of 3-4%.
Tignosella (pistachio, just picked, deprived, of the husk and dried in the sun), shelled (deprived of the shell), peeled, deprived of the kernel’ skin, through immersion in hot water and properly dried and brought to a dumpiness of 3-4%.

 

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