Pistachio pesto: a quick recipe that will surprise everyone
Pistachio pesto: a quick recipe that will surprise everyone
Equipment
- Pot
- Mixer
Ingredients
- 200 g Unsalted shelled pistachios
- 50 g Grated Parmesan
- 100 ml Extra Virgin Olive Oil
- 100 ml Water
- 5 leaves Basil
- To taste Salt
- To taste Pepper
Instructions
- Put a pot full of water on the stove.
- Once water reaches a boil, add pistachios and let them blanch for about 5 minutes.
- Drain them and carefully remove any leftover skin.
- Put pistachios, basil and parmesan in the mixer.
- Chop everything and season with pepper and salt.
- Add water and extra virgin olive oil, then restart the mixer for a few seconds.
Pesto is an all-Italian specialty that can be prepared in many different ways: today we offer you the recipe for the pistachio one, greedy and creamy, ideal as a condiment for pasta and delicious to spread on croutons and bruschetta. Before you get to work, here are some tips to avoid making mistakes.
For a pesto you need the best pistachios.
The ingredients for pistachio pesto are few, and for this reason they must be of the best quality.
As for pistachios, we recommend those from Bronte, the best ever, with an unmistakable sweet taste. Buy those already peeled, natural (not roasted and unsalted). On the package there must be written “Pistachio Verde di Bronte DOP”.
You will recognize them because:
- They have a decidedly elongated shape.
- The skin has a purplish color, with light green reflections.
- The interior is emerald green, more or less bright, and never yellow.
What pesto would it be without olive oil?
The protagonist of our recipe together with pistachio is the oil, which must be a quality extra virgin olive oil, which will act as a binder to all the ingredients, helping to make the final result extremely creamy and tasty.
We have chosen Il Casolare Raw Natural Organic Extra Virgin Olive Oil, produced with olives grown, harvested and pressed in Italy, from organic farming. Its delicate scent and pleasantly fruity taste goes very well with that of pistachio, without covering it.
Start chopping the other ingredients together and then add it slowly, a little at a time, so that it can blend well and make the pesto reach the right consistency.
Now that you know all the secrets of the recipe, we just have to wish you good work and, above all, good appetite!
