📝 About This Recipe
Inspired by the sun-drenched groves of Bronte, Sicily, this vibrant pistachio pesto offers a sophisticated, buttery twist on the classic Genovese version. The earthy sweetness of toasted pistachios harmonizes with aromatic basil and sharp Pecorino Romano to create a luxuriously creamy texture. It is a versatile masterpiece that transforms simple pasta, grilled meats, or toasted crostini into a gourmet experience.
🥗 Ingredients
The Nut Base
- 1 1/2 cups Raw shelled pistachios (unsalted, skins removed if possible for a brighter green color)
Aromatics and Herbs
- 2 cups Fresh basil leaves (tightly packed, washed and thoroughly dried)
- 1/4 cup Fresh mint leaves (adds a subtle brightness to the nuts)
- 2 pieces Garlic cloves (medium sized, germ removed for a milder flavor)
- 1 teaspoon Lemon zest (finely grated)
- 1 tablespoon Lemon juice (freshly squeezed)
Cheeses and Oils
- 1/2 cup Extra virgin olive oil (high quality, cold-pressed)
- 1/2 cup Pecorino Romano cheese (freshly grated)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
Seasoning
- 1/2 teaspoon Sea salt (plus more to taste)
- 1/4 teaspoon Freshly cracked black pepper
- 1 pinch Red pepper flakes (optional, for a tiny hint of heat)
- 1-2 tablespoons Ice water (used to maintain the vibrant green color)
👨🍳 Instructions
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1
Place the raw pistachios in a dry skillet over medium-low heat. Toast them for 3-5 minutes, shaking the pan frequently, until they are fragrant and barely golden. Do not let them burn, as this will make the pesto bitter.
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2
Transfer the toasted pistachios to a clean kitchen towel. Rub them vigorously to remove any loose papery skins; this ensures your pesto has a brilliant emerald hue rather than a brownish tint.
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3
Allow the nuts to cool completely before processing. Adding hot nuts to the herbs will wilt the basil and dull the color.
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4
In a food processor, pulse the garlic cloves and the cooled pistachios until they are coarsely ground, resembling the texture of wet sand.
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5
Add the fresh basil leaves, mint leaves, lemon zest, and lemon juice to the processor. Pulse 5-7 times until the herbs are finely chopped and incorporated into the nut mixture.
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6
Scrape down the sides of the bowl with a rubber spatula to ensure even processing.
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7
With the motor running on low speed, slowly drizzle in the extra virgin olive oil in a steady stream. This creates a beautiful emulsion.
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8
Add the grated Pecorino Romano and Parmigiano-Reggiano cheeses. Pulse briefly—just 2 or 3 times—to combine. Over-processing the cheese can lead to a gummy texture.
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9
Add one tablespoon of ice water and pulse once more. This secret chef's trick shocks the chlorophyll in the basil, keeping the pesto bright green for longer.
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10
Taste the pesto. Add the sea salt, black pepper, and optional red pepper flakes. Adjust the salt carefully, as the Pecorino is already quite salty.
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11
If the pesto is too thick for your liking, add another tablespoon of olive oil or water until the desired consistency is reached.
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12
Transfer to a glass jar. If not using immediately, pour a thin layer of olive oil over the top to seal out air and prevent oxidation.
💡 Chef's Tips
Always use the highest quality olive oil you can find; since this is a raw sauce, the oil's flavor is prominent. To keep the pesto bright green, blanch the basil in boiling water for 5 seconds and shock in ice water before blending. Avoid over-processing once the cheese is added to maintain a slightly rustic, pebbly texture. If you don't have a food processor, a mortar and pestle will yield an even more traditional, silky result. Store in the refrigerator for up to 5 days or freeze in ice cube trays for easy portioning later.
🍽️ Serving Suggestions
Toss with al dente Busiate or Linguine pasta and a splash of starchy pasta water for a creamy sauce. Smear generously over toasted ciabatta topped with fresh burrata cheese and heirloom tomatoes. Use as a vibrant crust for roasted rack of lamb or pan-seared swordfish. Drizzle over a platter of roasted root vegetables or grilled asparagus. Pair with a crisp, high-acidity white wine like a Sicilian Etna Bianco or a Vermentino.