Pistachio pesto is a tasty alternative to Pesto alla genovese for a super fast, super energetic, vegetarian and super tasty first dish.
Time of preparation
What did I use
A blender, a non-stick pan, a wooden spoon, a colander, a pot
Pistachios: 100 gr
Extra virgin olive oil: 100 gr
Grana Padano or Parmesan, minced: 25 gr
Garlic: 1 slice
Minced parsley: 1 spoon
How did I do
To prepare the pesto:
I put in the blender the cheese, the parsley, the garlic and the pistachios. I let it go for few minutes adding oil gradually and continuously until I had a compact and creamy sauce.
To dress the pasta:
I put the pesto in the non-stick pan and cooked for few minutes the pasta in it (al dente, boiled in very few salted water, the pesto is really savory!) and very few cooking water mixing well with a wooden spoon. I served immediatly.
One can prepare the pistachio pesto in advance and keep it in the fridge for few days.