I bought some Sicilian pistachios that are to die for. We all almost finished the whole package, but I had about a half a cup remaining so I figured it was the perfect opportunity to make a Mediterranean-inspired pesto sauce. I love experimenting with new flavors. Pestos are so versatile. You can pick any nut, herb or dry fruit, oil and cheese; add salt and pepper and you’re done. You can keep the extra pesto in an ice-cube tray in your freezer for up to 6 months or for 2 weeks in your refrigerator.
I always keep some pesto on hand for when I need to quickly throw a meal together. It brings so much flavor to pastas, sandwiches, all sort of dips, mashed potatoes, lasagna sauce, chicken. There are a plethora of possibilities.
1. Info for Pistachio Pesto Pasta
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Pistachio Pesto Pasta
- 1/2 bunch sweet basil
- 1/2 bunch curley parsley
- 1 tsp lemon juice, freshly squeezed
- 1/2 cup Sicilian pistachio kernel, unsalted, roasted
- 1/2 Tbs gray salt
- 2 Tbs extra-virgin olive oil
- 1 dash vegetable broth, optional, if texture is too thick
- 1 tsp green peppercorns, freshly ground
- 18 oz fresh cheese-filled ravioli, 2 store-bought packages
- 2 Tbs olive oil
- 1 whole shallot, finely chopped
- 2 Tbs garlic, coarsely chopped
- 1 Tbs unsalted butter
- 1/3 cup heavy cream
- 1/2 cup parmesan, freshly grated
- Blanch (dip for 15 seconds in boiling water then transfer in an ice bath) the basil and parsley, drain, then dry thoroughly of all water, then pat dry on a paper towel. Roughly chop – you’ll get approximatively 1 cup of greens.
- Meanwhile, in a mortar and pestle, I grind the dry ingredients and then transfer and mix everything using a mini food processor. It should turn into a spreadable smooth creamy paste. Add oil or vegetable broth if necessary.
- Boil ravioli as directed in package. In a skillet, add olive oil, the chopped shallot and garlic and also drop some butter to bring a nutty flavor. Stir until slightly golden. Saute the ravioli in the skillet containing the garlic and shallot until golden. Add 3 tablespoons of the pesto, pour the cream (or pasta water if you’re health-conscious) into the pasta. Remove from the heat.
- Sprinkle some freshly grated parmesan. Serve immediately.