Pesto di Pistacchi
Pesto di Pistacchi
Pistachio Pesto
Made from herbs and ground pistachios from around Mount Etna, this has become a modern classic and is served all across the island and even on the mainland as an ode to Sicily. The pistachios are the star here in the absence of tomato and the bright green hue is as alluring as Sicily itself.
Ingredients (8)
Ingredients (8)
Instructions
Bring a large pot of water to a rolling boil over high heat.
Meanwhile, in a food processor, combine all the ingredients except the olive oil, cheese (if the recipe calls for it), and pasta, then pulse until chunky. Slowly add the olive oil and process until smooth.
Transfer the pesto to a large bowl. Stir in the cheese, if using.
When the water comes to a boil, add salt until it tastes like a seasoned soup. Add the pasta and cook until al dente (see page 28) if it’s dried, or cook until it floats and loses its raw flavor if it’s fresh.
Drain the pasta, reserving some of the cooking water. Add the pasta to the pesto and stir to coat. Add some of the reserved pasta cooking water a spoonful at a time as needed to loosen the sauce. Season with salt to taste.
Serve.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
