Pistachio pesto

Pistachio pesto

By
From
Sicily
Serves
4

We met a couple of passionate Sicilians selling jars of this in Ragusa Ibla. They told us you could fry some onion and bacon together and add the pistachio paste. You could also add it to a pan with sautéed prawns (shrimp), before adding pasta and little grated lemon zest. Or stir in a little cream to enrich it as a pasta sauce. I was sold and bought a jar. However, it is actually easy to make your own and you can alter the flavourings to suit. The best pistachios in Sicily come from the area of Bronte in the hills. I have found that the best flavour comes from the kind you shell at home, but I don’t suggest you sit for hours slavishly picking them apart. However, a few of these, roughly chopped, on top of the pasta will enhance the taste and texture of the dish.

Ingredients

Quantity Ingredient
100g shelled unsalted pistachios
25g parsley leaves and stalks
1 small garlic clove, peeled
salt
freshly ground black pepper
100ml extra-virgin olive oil
3 tablespoons lemon juice
25g finely grated parmesan

Method

  1. Put the pistachios into a food processor and grind to the texture of fine gravel. Add the remaining ingredients and whizz briefly again. Taste and adjust the seasoning. Use straight away, or store in the fridge covered with a thin layer of oil for up to a week. To use, stir into hot, just-cooked pasta.
Tags:
Italy
Italian
Sicily
Sicilian
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