By: Antonella Bonesse, ISDA Contributor
The preparation is simple and involves the use of very few ingredients: pistachios, parmigiano, olive oil, garlic and grated lemon rind. You can make this pesto in abundance when you have time available and store it in sterilized jars and if it is not consumed within a few days it is good to freeze it. Enjoy the pistachio pesto as a condiment for fresh pasta, but also as an appetizer by spreading it on crispy toasted bread slices.
Olive Oil 150g
Pepper 1 pinch
Lemon rind 1 pinch
Garlic 1 clove
Salt 1 pinch
Parmigiano (grated) 40g
1. To remove the skin from the pistachios. Boil plenty of water in a saucepan, pour the pistachios and cook for about 5 minutes, until the skin has softened. Drain and remove the skin.
2. In a blender pour the garlic, 2 tablespoons of olive oil, salt and pepper, work the ingredients until you get a cream. Add the pistachios, the washed basil, the Parmigiana and the grated lemon peel. Blend adding the remaining oil, until a grainy but well-tied sauce is obtained.
For one of Antonella’s wonderful Italian cookie recipes, click here.