Pesto with Bronte Pistachios
Traditional and Thermomix Recipe.
The most famous pesto from my land of Sicily, with the green gold Bronte pistachio.
Together with the eggplant pesto and the Sicilian, they form the quintessential Sicilian “ready” sauces.
It can be prepared in no time, just the time it takes to cook the pasta, and it’s done.
First, we will use high-quality pistachios, so those from Bronte are the best, then we need good quality extra virgin olive oil, and grated cheese, if it’s Ragusano caciocavallo, it’s the best, otherwise we’ll use Parmesan.
Pistachio pesto is the perfect condiment for pasta, lasagna, tartines, accompanied by land or sea proteins.
Other pesto recipes:
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Other
- Cuisine: Regional Italian
- Seasonality: All seasons
- Energy 401.58 (Kcal)
- Carbohydrates 13.70 (g) of which sugars 3.95 (g)
- Proteins 11.87 (g)
- Fat 35.88 (g) of which saturated 4.62 (g)of which unsaturated 18.82 (g)
- Fibers 5.30 (g)
- Sodium 97.35 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 14 oz Bronte DOP pistachios (shelled and unsalted)
- 1/2 cup extra virgin olive oil
- 10 leaves basil
- 1.4 oz caciocavallo (Ragusano DOP or Parmesan)
- 1/3 cup water
- to taste salt
Pesto with Bronte Pistachios
Tools
What we need to make
- 1 Saucepan
- 1 Blender or the Thermomix
- 2 Jars 200 g each
- 1 Cloth
Steps
Pesto with Bronte Pistachios
Put water in a pot and bring it to a boil, then add the pistachios and let it come back to a boil, then cook for 1 minute, so the skin will come off easily.
Drain the pistachios and let them dry on a cloth. Close the cloth like a candy and rub to easily remove the skin.
Transfer the pistachios into a blender, add the olive oil, grated cheese, garlic, water, and basil leaves.
Blend the mixture until a smooth cream is obtained, finally add the salt.
Here is the ready Pesto with Bronte Pistachios
Put 300 ml of water in the jug, close with the basket, and bring to a boil 3 min 212°F speed 1
Open and add the pistachios. close and place the basket instead of the measuring cup, and cook for 2 min counterclockwise speed 2, so the skin will come off easily.
Drain the pistachios and let them dry on a cloth. Close the cloth like a candy and rub to easily remove the skin.
Dry the jug and transfer the pistachios, add the olive oil, grated cheese, garlic, water, basil leaves, and salt.
Blend the mixture for 2 min speed 10, or until a smooth cream is obtained.
Here is the ready Pesto with Bronte Pistachios
Preservation, Variations, and History
Pesto with Bronte Pistachios
PRESERVATION: Pistachio pesto can be kept in the refrigerator for 4-5 days in a jar or in the freezer for up to 3 months.
VARIATIONS: You can omit the garlic, and add a zest of organic lemon.
KNOWING BRONTE PISTACHIO:
The Bronte pistachio is known and appreciated worldwide, distinguishable from other pistachios by its typical violet hues on the outside, on the skin covering the seed, its unique aroma, and a characteristic emerald green color, while others are yellowish.
The Bronte pistachios grow on the slopes of Mount Etna, in the province of Catania, in rugged and ash-rich terrains. Here, Sicily’s green gold is cultivated without fertilizers and treatments, harvesting the precious fruits every other year.
The pistachio harvest, which occurs between the end of August and the beginning of October, involves the entire population engaged in hand-picking the precious fruits in rugged places, on steep terrains, climbing between branches and lava rocks.
Within a few hours of harvest, the seed is separated from the outer shell and dried at about 104°F to remove moisture.
FAQ (Frequently Asked Questions)
Pesto with Bronte Pistachios
Can I make it vegan?
Yes, you can certainly enhance it with vegan cheese like almond-based cheese.
