Pesto sauce with pistachios
4 servings
15 minutes
Pesto sauce with pistachios is an unusual variation of the classic Italian sauce that originated in sunny Genoa. Traditionally made with basil, Parmesan cheese, and olive oil, the addition of pistachios gives the sauce a nutty flavor and a refined creamy texture. Its taste harmoniously combines the freshness of greens with the mild spiciness of garlic and the richness of nut oil. This sauce is perfect for pasta, risotto, or as a savory touch for meat and fish. It enhances the aroma of dishes and adds gastronomic sophistication. Pesto can be served with fresh homemade pasta or spread on warm bread or used as a dressing for salads, creating vibrant culinary compositions. Chilling it enhances its richness and makes its flavor even more pronounced.
1
Bring the water in the pot to a boil. Set up an 'ice bath' nearby.
2
Mix all the greens (basil leaves, onion, cilantro leaves, only the green part of green onion, spinach). Boil the greens in hot water for about one minute and then immediately cool them in an ice bath. After that, place them in cheesecloth and squeeze out the excess moisture.
- Cilantro (coriander leaves): 35 g
- Basil leaves: 40 g
- Onion: 35 g
- Spring onion: 35 g
- Baby spinach: 15 g
3
Boil the garlic for about 2 minutes (until it becomes soft).
- Garlic: 8 g
4
In a food processor, mix: greens and boiled garlic - you get a puree.
- Cilantro (coriander leaves): 35 g
- Basil leaves: 40 g
- Onion: 35 g
- Spring onion: 35 g
- Baby spinach: 15 g
- Garlic: 8 g
5
Gradually mix in olive oil, pistachio oil, and lemon juice.
- Extra virgin olive oil: 95 ml
- Nut butter: 20 ml
- Lemon juice: 2 teaspoons
6
Add salt to taste. Send to the refrigerator for an hour.
- Salt: to taste