Pistachio Pesto

Name: Pistachio Pesto
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 0
Ingredients: Unsalted pistacchios raw (shelled) 7 oz; Grana Padano PDO cheese (to be grated) 1.2 oz; Lemon peel ½; Garlic ½ clove; Extra virgin olive oil 7 tbsp; Water 3.4 oz; Basil 5 leaves; Fine salt to taste; Black pepper to taste

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Gluten Free
Vegetarian
Lactose Free

Difficulty: Very easy
Prep time: 20 min
Cook time: 1 min
Cost: High

PRESENTATION

The most well-known pesto is undoubtedly pesto alla Genovese, a timeless condiment that has inspired many other variants like this delicious pistachio pesto. A preparation with a fresh and aromatic taste that enhances the unique and unmistakable flavor of these fruits. The secret to making a delicious pesto is definitely to use top-quality pistachios.
Making it is simple: a mix of just blanched pistachios is prepared and flavored with basil, cheese, and lemon zest.
This seasoning is perfect for a simple pasta with pistachio pesto, but if you want to enrich the first course with flavors, also try these variants: pasta with pistachio pesto and shrimp, pasta with pistachio pesto and salmon, gluten-free pasta with pistachio pesto, shrimp, and sun-dried tomatoes, paccheri with pistachio pesto, sausage, and provola or some fantastic pistachio lasagna! Of course, it can also be enjoyed spread on crispy toasted bread slices served as tantalizing appetizers. Come and discover other enticing pesto recipes to prepare at home:

Zucchini pesto
Garlic-free pesto
Arugula pesto
Sicilian pesto

INGREDIENTS
Ingredients (for about 14 oz of pesto): Unsalted pistacchios 7 oz (200 g) - raw (shelled); Grana Padano PDO cheese 1.2 oz (35 g) - (to be grated); Lemon peel ½; Garlic ½ clove; Extra virgin olive oil 7 tbsp (100 g); Water 3.4 oz (100 g); Basil 5 leaves; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Pistachio Pesto

To make pistachio pesto, start by placing a pot full of water on the heat, bring to a boil and then add the shelled pistachios 1, cook for 1 minute or the time necessary to soften the skin then drain the pistachios 2. Transfer onto a kitchen towel 3.

Keep warm so it will be easier to remove the skin. Remove the skin from the pistachios by rubbing them and collect them in a small bowl 4. Transfer the pistachios to a blender, pour in the olive oil 5 the grated Grana Padano PDO cheese 6 and the garlic.