How to make pistachio pesto
Recipe Information
Pistachio Pesto
Cultural Context
Pistachio pesto hails from Sicily, where the nut is celebrated for its rich flavor and vibrant color. Traditionally used in pasta dishes, this pesto showcases the region's abundant local ingredients. Today, pistachio pesto has gained popularity beyond Italy, inspiring variations worldwide, often enjoyed as a spread or dip.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
parmesan cheese
🥗Healthier: nutritional yeast
💰Cheaper: grana padano
Nutritional yeast adds a cheesy flavor with fewer calories.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Canola oil is more affordable while still providing a neutral flavor.
Toast pistachio in hot boiling water for a couple of minutes to remove the skin.
Use a pestle and mortar to start with garlic and a pinch of salt.
Add basil to the garlic and salt, and mix with the pestle and mortar.
Add a few hundred grams of pistachio gradually to the mixture.
Drizzle in approximately 150 milliliters of extra virgin olive oil, adding it gradually.
Continue to mix in the remaining pistachios and add parmesan cheese.
Keep adding extra virgin olive oil and the remaining parmesan until well combined.
Check the consistency; it should be rustic with visible ingredients.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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