📝 About This Recipe
Transport your palate to the sun-drenched groves of Bronte, Sicily, with this luxurious twist on the classic Genovese sauce. Unlike traditional pine nut versions, this pesto offers a sophisticated, buttery depth and a vibrant green hue that feels truly celebratory. It is a harmonious balance of roasted nutty notes, the sharp bite of aged Pecorino, and the aromatic lift of fresh citrus zest.
🥗 Ingredients
The Nut Base
- 1 1/2 cups Shelled Pistachios (unsalted, raw or lightly roasted with skins removed)
Fresh Herbs and Aromatics
- 2 cups Fresh Basil Leaves (packed, washed and thoroughly dried)
- 1/4 cup Fresh Mint Leaves (adds a bright, Sicilian flair)
- 2 pieces Garlic Cloves (medium sized, germ removed for a milder flavor)
- 1 teaspoon Lemon Zest (finely grated from an organic lemon)
Cheeses and Oils
- 1/2 cup Pecorino Romano (freshly grated)
- 1/4 cup Parmigiano Reggiano (freshly grated)
- 3/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
Seasoning
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (optional)
- 1-2 tablespoons Ice Water (to maintain vibrant green color)
👨🍳 Instructions
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1
If your pistachios are raw, lightly toast them in a dry skillet over medium heat for 3-5 minutes until fragrant. Be careful not to brown them too deeply, as this will dull the green color.
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2
Place the toasted pistachios in a clean kitchen towel and rub them together vigorously to remove any loose papery skins. Discard the skins and let the nuts cool completely.
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3
In a food processor or high-speed blender, add the cooled pistachios and the garlic cloves.
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4
Pulse the nuts and garlic about 5-8 times until they reach a coarse, sand-like consistency. Do not over-process into a paste yet.
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5
Add the fresh basil and mint leaves to the processor. Tip: Ensure the herbs are bone-dry to prevent the pesto from becoming watery.
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6
Add the lemon zest, sea salt, and black pepper to the herb mixture.
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7
Pulse again several times until the herbs are finely chopped and incorporated with the nuts.
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8
With the processor running on low speed, slowly drizzle in the extra virgin olive oil in a thin, steady stream. This creates a beautiful emulsion.
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9
Stop the processor and scrape down the sides with a rubber spatula to ensure everything is evenly mixed.
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10
Add the grated Pecorino Romano and Parmigiano Reggiano. Pulse only 2-3 times just to combine; over-mixing the cheese can make the texture gummy.
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11
If the pesto feels too thick, add 1 tablespoon of ice-cold water and pulse once. The cold water helps emulsify the oil and keeps the basil from oxidizing.
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12
Taste the pesto. Depending on the saltiness of your cheese, you may want to add a pinch more salt or a squeeze of lemon juice for acidity.
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13
Transfer the pesto to a glass jar. If not using immediately, pour a thin layer of olive oil over the top to seal out air and prevent browning.
💡 Chef's Tips
Use the brightest green pistachios you can find (often labeled 'Bronte' or 'Grown in Sicily') for the most stunning visual result. Avoid using a high-speed blender on the highest setting, as the heat from the blades can 'cook' the basil and turn it brown. If you prefer a rustic texture, use a large mortar and pestle to grind the ingredients by hand starting with the garlic and nuts. Always grate your cheese fresh; pre-grated cheeses are coated in cellulose which prevents the pesto from reaching a creamy consistency. To store, keep in the refrigerator for up to 5 days or freeze in ice cube trays for easy portioning later.
🍽️ Serving Suggestions
Toss with al dente Trofie or Linguine pasta and a splash of starchy pasta water for a silky coating. Dollop over grilled swordfish or roasted salmon to add a rich, nutty crust. Spread onto toasted sourdough crostini topped with a slice of fresh burrata and a drizzle of honey. Use as a vibrant base sauce for a white pizza topped with mozzarella and mortadella. Thin it out with a little more oil and lemon juice to create a decadent dressing for a heirloom tomato salad.