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Pesto di Pistacchio

By John, 30 July, 2020
Region
Italy
Description
Pistachio Pesto

When we explored the tip of Calabria and Eastern and Southern Sicily, pistachios were used everywhere, in all sorts of dishes, the way pine nuts are in the north.

This pesto is Sicilian, but it's not spicy and it goes with many dishes. I like it on broiled fish.

Use a good olive oil, but one with a mild flavor, as a more fruity or peppery oil can wrestle with the flavor of the pistachios. 

Yield
2 Cups
Preparation time
5 minutes
Ingredients
1 c pistachios (shelled, unsalted)
6 Basil leaves
1⁄2 c Parmigiano-Reggiano cheese (grated)
2 clv Garlic (crushed)
1⁄4 c Extra-Virgin Olive Oil
1 t Lemon Zest
1⁄4 t Sea Salt
Instructions
Combine all ingredients in a food processor and pulse until pureed but not liquefied.

Book traversal links for Pesto di Pistacchio

  • Pesto di Noce
  • Up
  • Pesto di Rucola

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