Blanched almonds and pistachios elevate the basil, and really takes your pesto experience to a new level.
This recipe is not an original idea, in fact it’s a traditional way of making pesto in Sicily, “pistu cu pistacchiu”.
You will be as delighted as the Sicilians are when you make this recipe at home. Enjoy the interesting flavors, and process. You won’t be sorry you diverted from the norm!
Prep Time: 5 minutes Total Time: 7 minutes
- Almonds, handful
- Pistachios, handful
- Basil, 2-3 handfuls
- Parmesan cheese, 1/4 C
- Olive oil, a few drizzles
- Salt, to taste
- Pepper, to taste
- Water as needed
1. Prep: Blanch your almonds by adding them into boiling water for 5 minutes, rinsing with cold water and popping the shells off. Shell your pistachios, rinse your basil.
2. Process: Add all ingredients into your food processor. Add water as needed to reach a creamy, yet still thick consistency. Taste and adjust the cheese, salt, pepper ratio according to your liking.
3. Eat: Add to fresh pasta, millet, quinoa, meatballs, fish, or to a vegetable soup. You will be so please with the results!
Photo courtesy of Michael Bentley