Sunday, June 16 2024

Tasty and ideal for seasoning pasta dishes, pistachio pesto is also perfect on crostini as a tasty appetizer.

 


 

SERVINGS:4

INGREDIENTS:

  • 2 cups of unsalted shelled pistachios
  • 1/2 cup of Parmigiano Reggiano cheese
  • 100 ml. of extra virgin olive oil
  • 100 ml of water (2/5 cup)
  • 5 basil leaves
  • salt and pepper to taste

 

METHOD

Place a small pot filled with water on the stove.

Once it comes to a boil, pour in the pistachios and let them blanch for about 5 minutes.

Drain them and carefully remove all the skins.

Place the pistachios, basil and Parmesan cheese in the blender.

Grind everything and add pepper and salt.

Add the water and extra virgin olive oil and restart the blender for a few seconds.

Facebook Comments Box
Previous

NONNA'S CHOCOLATE CAKE (TORTA AL CIOCCOLATO)

Next

GNOCCHI WITH SHRIMP, PISTACHIO PESTO AND ZUCCHINI

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also