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Pesto di pistacchi
A delicious pesto made from aromatic pistachios!
Amount
servings
Ingredients list
- 100 g pistachios unsalted
- 2 leaves basil
- 50 ml water
- ½ lemon peel
- 1 clove garlic
- 15 g parmesan cheese grated (shop here)
- 50 ml olive oil extra virgin
- salt to taste
- pepper to taste
Equipment
Directions
- First, put the peeled pistachios in a pot of boiling water and cook for 5 minutes until soft. Then pour them into a sieve and drain well. Remove the dark skin of each pistachio.
- Now put the skinned pistachios in the blender. Then add the olive oil, the grated parmesan cheese, the basil, the clove of garlic and some grated lemon peel.
- Now blend thoroughly for a few seconds and then add the water. Season with salt and pepper and blend again until the pesto has a nice creamy consistency.
- The aromatic pesto can now be used with any type of pasta or even as a delicious spread.Buon appetito!
Tip
If you put the pesto in a small jar and seal it with a layer of olive oil, it will keep for up to 5 days in the refrigerator.
Calories: 258kcal (13%)Carbohydrates: 7g (2%)Protein: 6g (12%)Fat: 24g (37%)Saturated fatty acids: 4g (20%)Cholesterol: 3mg (1%)
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