The last time I was in Italy, I had pistachio pesto twice. Once with pasta in Lake Como and again on pizza in Bologna. I’ve been perfecting my recipe ever since and this recipe is just how I had it in Italy. Simple, yet delicious. There is very little green in this pistachio pesto pasta recipe because it is pistachio pesto (or pistacchio as they spell it in Italy) with very little green. an be made using, parsley, basil and/or mint. I like parsley because I want to be able to taste the nuttiness of the pistachios. Sicily produces a very wide variety of pistachios, so it is only natural that they create a sauce that is mainly pistachios. I like to buy my nuts raw, in bulk and roast them myself because I make a lot of dishes with nuts like Basil Lemon Pesto and Sicilian Tomato Pesto. You can use already roasted, salts nuts for this, just wipe of some of the salt so the sauce is not too salty. The cheese traditionally use for this sauce is Pecorino Romano. It has a stronger flavor than Parmesan because is made from sheep’s milk, so less is more because it will overpower the flavor as well as the salt content. Serve simply with blistered cherry tomatoes (cooked in a pan of olive oil, just until they soften). Is one of the simplest and deliciously classic Italian ways to eat. Over store bought pasta or Homemade Gnocchi, see the picture above. The recipes yields Yields 2 cups/ 402 grams. If you’ve tried this Pistachio Pesto Pasta or any other recipe, please leave a comment below. I love to hear from my readers. Yields 2 cups/ 402 grams if you can’t find raw unsated pistachios, use salted, roasted pistachios, just wipe as much of the salt off as possible and watch the added salt amount.
