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Pistachio pesto




Photo by Alessandra Zecchini©


I decided to try to make pesto with pistachio nuts: in a mortar I put a little garlic (peeled), some pistachio nuts (also peeled), and some leaves of Genovese basil (which has very small leaves). I worked the pesto with a pestle and added more leaves little by little, and at the end a little salt and olive oil. You need patience with a mortar and pestle, but the results are great. Also, basil should never be cut with a metal blade (knife or blender), don't ask me why, but the flavour changes!!!


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Comments

  1. ClaudMarch 24, 2010 at 6:33 AM

    Lo voglio provare anche io: ma non ho un mortaio... posso farlo nel suribaki?! Nel mixer?

    ReplyDelete
  2. PamMarch 24, 2010 at 7:06 AM

    Yum! It looks delicious and I will be telling my sister in law about this. She loves all things pistachio. I've never seen them used in pesto. Love your mortar and pestle!

    ReplyDelete
  3. DailyChefMarch 24, 2010 at 9:40 AM

    Glad to see your pesto post after your comment on my blog the other day! I'll have to not be lazy and use my mortar and pestle too :-P

    ReplyDelete
  4. AlessandraMarch 24, 2010 at 8:23 PM

    Traditionally for the Genovese stile ou need a wooden mortar and a marble pestle, I only have marble (good for the Trapanese pesto), in any case, mortar and pestle is essential. You can use a mixer (what is the suribaki Claud???) but the taste will be different.

    Also, making pesto with a mortar is sort of...relaxing and... magic!!!!

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