Ingredients with Measurements:
- 1 cup shelled pistachios
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Toast the pistachios in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly browned.
2. In a food processor or blender, combine the toasted pistachios, Parmesan cheese, garlic, salt, and black pepper. Pulse until the mixture is finely chopped.
3. With the food processor running, slowly pour in the olive oil until the pesto is smooth and well combined.
4. Taste and adjust seasoning as needed.
5. Transfer the pesto to a jar or container and store in the refrigerator until ready to use.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
5. Temperature:
- None
Serving size:
- Makes about 1 cup of pesto
Nutritional information:
- Calories: 125 per serving (2 tablespoons)
- Fat: 12g
- Carbohydrates: 2g
- Protein: 3g
Substitutions for ingredients:
- Pine nuts or walnuts can be used instead of pistachios.
- Romano or Asiago cheese can be used instead of Parmesan cheese.
- Canola or vegetable oil can be used instead of olive oil.
Variations:
- Add a handful of fresh basil leaves for a more traditional pesto flavor.
- Substitute half of the pistachios with arugula or spinach for a lighter pesto.
- Add a squeeze of lemon juice for a brighter flavor.
Tips and tricks:
- Toasting the pistachios brings out their flavor and adds depth to the pesto.
- Use high-quality ingredients for the best flavor.
- Store the pesto in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store the pesto in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- None
Presentation ideas:
- Serve the pesto as a dip with crackers or vegetables.
- Toss the pesto with pasta for a quick and easy meal.
- Use the pesto as a spread on sandwiches or wraps.
Garnishes:
- Chopped pistachios or Parmesan cheese can be sprinkled on top of the pesto for added texture and flavor.
Pairings:
- Serve the pesto with grilled chicken or fish.
- Spread the pesto on crostini or bruschetta.
- Toss the pesto with roasted vegetables.
Suggested side dishes:
- Serve the pesto with a side salad or roasted vegetables.
- Serve the pesto with crusty bread or crackers.
Troubleshooting advice:
- If the pesto is too thick, add more olive oil until it reaches the desired consistency.
- If the pesto is too thin, add more nuts or cheese to thicken it up.
Food safety advice:
- Store the pesto in the refrigerator and discard if it develops an off smell or mold.
Food history:
- Pesto originated in Genoa, Italy and traditionally includes basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Flavor profiles:
- The pesto di pistacchio has a nutty, savory flavor with a hint of garlic and Parmesan cheese.
Serving suggestions:
- Serve the pesto at room temperature or slightly warmed.
- Use the pesto as a sauce for pizza or grilled meats.
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Region: Italian