Sicilian Pistachio Pesto
Swapping bright green pistachios for Ligurian pine nuts, this pesto gets a Sicilian twist. It can easily be made in a food processor or, if you don't have one, by hand.
Ingredients
- 100 g (¾ cup) shelled pistachios
- 3 cloves garlic roughly chopped
- 30 g (⅓ cup) Pecorino Romano cheese roughly chopped
- 50 g (2 cups) basil
- 20 g (⅓ cup) flat-leaf parsley
- 60 ml (¼ cup) extra virgin olive oil
Instructions
- Preheat oven to 180°C/350°F. Add the pistachios to a rimmed baking tray and toast in the oven until fragrant and slightly darkened - about 5-7 minutes.
- Add the toasted pistachios, garlic and pecorino cheese to the bowl of a food processor (see note 1). Pulse a few times, just until the pistachios and garlic are finely chopped and the cheese is finely grated.
- Add the basil and parsley and pulse until mostly broken up - 5-7 times.
- With the machine running, slowly stream in the olive oil and mix until emulsified. Taste to adjust for seasoning, adding salt and pepper to taste.
Video
Notes
- If you do not have a food processor, this pesto can be made by hand following the same method outlined in my recipe for handmade pesto
Nutrition
Calories: 201kcal | Carbohydrates: 6g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 5mg | Sodium: 64mg | Potassium: 222mg | Fiber: 2g | Sugar: 1g | Vitamin A: 784IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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