Pesto as we all know is an aromatic blend of fresh basil, parmigiano, evoo and in this case pistachios. Ideally, for this recipe, you should quickly blanch the pistachios to get rid of the skin but you can also skip this step if you are in a hurry.
When making pasta al Pesto, the latter should be loosened with a bit of pasta water and added to your warm pasta making sure not to place it on the stove at all.
The word pesto in Italian comes from the word “pestare” which means to “pound or crush” and that’s also why it is traditionally done using a pestle and mortar but many these days use a food processor. I would also like to highlight the fact that true Pesto alla Genovese is done exclusively with pine-nuts, Genovese Basil and a pestle and mortar. Now, let’s do some pesto with pistachios!!!
Recipe will make 200 gr of Pesto
- 100 gr pistachios, unsalted and shelled
- 15 fresh basil leaves
- 50 ml extra virgin olive oil
- 20 ml sunflower oil
- 30 gr Parmigiano, grated
- 1/2 garlic clove
- Salt and pepper to taste
- In your food processor place the pistachios and garlic. Blitz till it looks like a fine crumb.
- Now add the parmigiano, basil, salt and pepper. Blitz again till well combined.
- With the motor running add the oil, starting with the extra virgin and finishing with the sunflower oil.
- Taste and season to your liking.
- Place your pesto in a clean jar and cover with evoo. It will keep for one week in your fridge and 3 months in the freezer.