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Pistachio pesto sauce

(4 servings/1 hour about)

Small bowl

200 g of Bronte pistachio
80 g of pine nuts
40 g of nutmeat
80 g of grated Parmesan /Grana Padano
100 g of basil leaves
50 ml of extra virgin olive oil

• Shuck pistachios, put them in boiling water for a few minutes to easier remove the internal purplish peel.
• Take the mortar and mash the pistachios, the pine nuts, the nutmeat and the basil leaves.
• When the mixture is still rough, drizzle in the oil and add the cheese until you obtain a creamier and smoother mixture.
• Once you have obtained the mixture, pour it in small jar in order to keep it better.

Prepare some pasta and add the pistachio pesto sauce; use the pesto to garnish savoury pies.

Kids partecipation
Kids can shell the pistachios. They will probably feel tired soon, but this should not reduce the cream on the bread for their afternoon snack. In this way they will learn that justice is goodness’ sister, a useful lesson.

Pistachio is typical of Sicily; pistachio pesto sauce, a variation of Genoese pesto sauce, can be used both with first and second courses.
Sicilian town of Bronte, with more than 3 thousand hectares of specialized farming, is recognized as the world capital of “green pistachio”.

Nutritional and cultural curiosities
Nuts (walnuts, almonds, pine nuts, pumpkin seeds, peanuts and pistachios) are called “oily”, because they are rich in polyunsaturated fats, among which the famous omega-3 fatty acids, but they have also a good part of protein, vitamin, potassium, iron and calcium.
Sicily is the only Italian region with pistachio production. Originating from Mediterranean basin, pistachio arrived with the Arab domination. 

Useful tips
It is possible to garnish pistachio pesto sauce adding some garlic and almonds. Pesto sauce can be kept a long time in the fridge or frozen.

Data di pubblicazione 01/04/2014 11:48
Ultimo aggiornamento 01/04/2014 11:51