Sun-dried tomato and pistachio pesto is a creamy sauce ideal for dressing pasta or spreading on slices of bread to create delicious appetizers or to accompany an aperitif. With this pesto, you can try to make the PAN-FRIED SEA BASS FILLETS WITH SUN-DRIED TOMATOES which are very good and easy to prepare. Now let’s see how to make the sun-dried tomato and pistachio pesto and if you try them, let me know. Barbara
I recommend also trying:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Sun-dried Tomato and Pistachio Pesto
- 3.5 oz sun-dried tomatoes
- 0.7 oz pistachios (weight of pistachios without shells)
- to taste garlic
- to taste extra virgin olive oil
- to taste grated cheese (optional)
Tools
- Chopper
- Blender
How to prepare Sun-dried Tomato and Pistachio Pesto
Let’s start preparing the sun-dried tomato and pistachio pesto: clean the pistachios, remove the shells and weigh them, referring to the weight of the edible product only. Pour the sun-dried tomatoes, the freshly shelled pistachios, and the garlic into the blender and blend intermittently.
Add the extra virgin olive oil gradually until you get a cream of the desired consistency
If desired, you can also add grated cheese, such as pecorino, grana, or parmesan. When the pesto is ready, you can use it immediately or store it in the refrigerator in a container with a lid.
How to store Sun-dried Tomato and Pistachio Pesto
Store the sun-dried tomato and pistachio pesto in the refrigerator inside a closed container with a lid
Store the sun-dried tomato and pistachio pesto in the refrigerator inside a closed container with a lid
