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Pistachio and almonds pesto sauce (serves 4)

Updated: Nov 2, 2023

  • 1/2 cup unsalted pistachios, lightly toasted

  • 1/2 cup peeled almonds, lightly toasted

  • 1/2 small garlic clove

  • Extra-virgin olive oil to taste

  • salt to taste

  • 50 g grated parmisan

  • About 20 basil leaves

  • 300/500 g small tomatoes, halved

  1. Put up a pot of pasta cooking water and bring it to a boil.

  2. Add a generous amount of salt.

  3. Put the pistachios and the almonds in the bowl of a food processor and a few quick pulses.

  4. Add the cheese and pulse quickly.

  5. You want to chop the nuts into little pieces and mix with cheese, but you don't want to create a paste.

  6. When the nuts are fairly uniformly chopped, add the basil, and pulse once or twice more, just to break it up.

  7. In a pan heat 2 tbs of oil and add garlic.

  8. After few minutes add the tomatoes and sautèe: add salt.

  9. Add 2-3 spoons of nut mixture and stir. Set aside out of the fire.

  10. Cook the pasta al dente, and drain.

  11. Pour the pasta into a warmed serving bowl. Add the nut pesto and toss well.

  12. Add a drizzle of extra olive oil if needed for texture.

  13. Taste for salt.

  14. Garnish with the fennel fronds.

  15. Serve.

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