Pesto al pistacchio

Pesto al pistacchio

Pistachio pesto

By
From
Spring in Sicily
Makes
400 g pesto
Photographer
Simon Griffiths

This pesto is great to serve with pasta or grilled vegetables.

Ingredients

Quantity Ingredient
250g unsalted pistachio nuts, lightly toasted
50g capers in brine, drained
50g anchovy fillets in oil, drained
2 garlic cloves
1 small red chilli
125ml virgin olive oil

Method

  1. Put all the ingredients into your food processor and blend to a smooth paste. Serve straight away or keep in the refrigerator for up to a week.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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