Pistachio Pesto
4 servings
30 minutes
Pistachio pesto is a refined embodiment of the classic Italian sauce with an unexpected nutty note. Its history begins in Mediterranean cuisine, where basil, garlic, and cheese form the basis of many recipes. Here, the traditional pine nut base gives way to aromatic pistachios that add richness and a slight sweetness to the sauce. The flavor is a harmony of fresh herbs, garlic's spiciness, and parmesan's creaminess, complemented by the velvety touch of olive oil. Pistachio pesto pairs perfectly with pasta, fish, and fresh bread and serves as an excellent addition to salads and appetizers. It can be used as a spread, marinade or even an unusual sauce for roasted vegetables, bringing sophistication and culinary elegance to dishes.
1
Prepare all the ingredients.
- Basil leaves: 1 glass
- Fresh spinach leaves: 0.3 glass
- Garlic: 1 clove
- Grated Parmesan cheese: 30 g
- Roasted Pistachios: 2 tablespoons
- Extra virgin olive oil: 3 tablespoons
- Salt: to taste
- Lemon juice: to taste
2
In a blender, mix basil leaves, spinach leaves, minced garlic, pistachios, parmesan, and a little lemon juice.
- Basil leaves: 1 glass
- Fresh spinach leaves: 0.3 glass
- Garlic: 1 clove
- Roasted Pistachios: 2 tablespoons
- Grated Parmesan cheese: 30 g
- Lemon juice: to taste
3
Slightly salt and grind to a uniform mass.
- Salt: to taste