Pistachio Pesto

Pistachio pesto is a delicious and flavorful variant of the more traditional Genovese pesto. It is excellent as a condiment for pasta, bruschettas, or to enrich main courses. Here’s the recipe:

Ingredients

• 150 g of shelled and unsalted pistachios
• 50 g of grated Parmigiano-Reggiano
• 1 clove of garlic (optional)
• 60 ml of extra virgin olive oil
• Salt to taste
• Black pepper to taste (optional)
• A few leaves of basil (optional)

Preparation

1. If the pistachios are not already peeled, blanch them for about 1 minute in boiling water and then quickly pass them through cold water. This will allow you to easily remove the skin that covers them.
2. Thoroughly dry the pistachios and lightly toast them in a pan without adding fats, to enhance their flavor. Let them cool down.
3. In a food processor, combine the toasted pistachios, grated Parmigiano, extra virgin olive oil, and, if you decide to include it, the garlic clove. Blend everything until you get a smooth cream. Season with salt and if you like, add a pinch of pepper.
4. You can add some pasta cooking water if you want to make the pesto thinner or more oil if you prefer a creamier consistency and a richer pesto.
5. If you desire, you can enrich your pesto with a few leaves of basil, which will give a fresh summer scent to the condiment.

Pistachio pesto is ideal for dressing long pasta like spaghetti or linguine, but it also pairs very well with short pasta like rigatoni or trofie.

Curiosity

The pistachio is one of the most appreciated ingredients in the Mediterranean diet and in Sicilian cuisine in particular, where it is used in various preparations, both sweet and savory, enjoying a leading role in local gastronomy.