Pistachio Pesto (Pesto di pistacchi)
⏱️ 15 min🍳 5 min⏱️ 20 min📊 Easy🍽️ 4 servingsVolume 2 · Sunday Sauce
A brilliant-green Sicilian-style pesto made with pistachios instead of pine nuts — sweet, nutty, and luxurious over pasta or grilled fish.
| Amount | Ingredient |
|---|---|
| 7 oz (200 g) unsalted, raw shelled pistachios | |
| 1.25 oz (35 g) Grana Padano or hard Italian cheese, grated | |
| zest of ½ lemon | |
| ½ clove garlic | |
| 3.5 fl oz (100 ml) extra-virgin olive oil | |
| 100 ml (3.4 fl oz) water | |
| 3 basil leaves | |
| salt to taste | |
| black pepper to taste |
Preparation
- Bring a pot of water to a boil and blanch the pistachios for 3–5 minutes to soften the skins. Drain and peel if you prefer a brighter green. Place the pistachios in a food processor with the grated cheese, lemon zest, and garlitablespoon Pulse to break down the nuts, then stream in the olive oil and water while processing until you get a smooth, spreadable pesto. Season with salt and pepper and serve with pasta, grilled fish, or spread on crostini. Enjoy!
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.