This is a typical Sicilian recipe for pistachio pesto, there are quite a few versions involving ricotta, lemon, cream and mint, but my favourite is this one. It’s delicious on pasta with a big grating of parmesan on top, or for dipping bread into.
Recipe
makes enough for one jar
Ingredients
- 200g pistachios
- 1 clove of garlic
- bunch of basil leaves
- 20g of parmesan
- 120ml of good olive oil
- lemon zest from 1 lemon
- Salt and pepper to taste
How:
Put the pistachios in a food processor (traditionally it’s done in a mortar and pestle, but it’s up to you) grind them up and add the basil and garlic and continue to blend till you have a paste.
Add the parmesan, garlic, lemon zest and olive oil and whizz up till its smooth. Season with the salt and pepper to taste. Serve with more grated parmesan. Lasts for a week in a sterilised jar in the fridge with a layer of olive oil on the top.
I shop at:
Waitrose
Sainsbury’s
Tesco
Lidl