Pistachio pesto
Item 1 of 1
This pistachio pesto recipe gives the classic Ligurian sauce a Sicilian twist, by replacing the pine nuts with colourful pistachios. Including mint leaves as well as basil adds a fresh, light flavour.
First published in 2018
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Ingredients
Metric
Imperial
Pistachio pesto
- 100g of pistachio nuts
- 1/2 garlic clove
- 1 handful of basil leaves
- 1 handful of mint leaves
- 10g of Parmesan, grated
- 60ml of olive oil
- sea salt flakes
- freshly ground black pepper
- lemon juice
SAVE RECIPE
Equipment
- Pestle and mortar
Method
1
Add the pistachios, garlic and herbs to a pestle and mortar and grind to a rough paste
- 100g of pistachio nuts
- 1/2 garlic clove
- 1 handful of basil leaves
- 1 handful of mint leaves
2
Mix in the oil and Parmesan and stir until thoroughly combined
- 10g of Parmesan, grated
- 60ml of olive oil
3
Taste and season with lemon juice, salt and pepper. Use this pesto to dress pasta, spread it on slices of bread or as a simple dip
- sea salt flakes
- freshly ground black pepper
- lemon juice, (fresh)
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