Agretti pesto is a fresh and genuine dressing with a unique and unmistakable flavor.
Agretti, also known as “monk’s beard,” is a spring vegetable characterized by a slightly tangy taste and a tender yet slightly crispy texture. When turned into pesto, they provide a dressing with a bright green color and a delicately herbal flavor, with a mineral note that makes them unmistakable.
The addition of anchovies gives more depth to the taste, enhancing the natural savoriness of the vegetable without overpowering its delicacy.
Agretti are rich in vitamin C, fiber, and minerals, while anchovies provide omega-3s beneficial for heart and brain health. Cashews are rich in healthy fats, vegetable proteins, and essential minerals like magnesium, zinc, and iron. They promote heart health, boost mood, strengthen the immune system, and help skin health due to copper and antioxidants.
Ideal as a dressing for pasta, bruschetta, fish, and vegetable dishes.
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- Difficulty: Easy
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Preparing Agretti Pesto
- 7 oz agretti
- 1 3/4 oz cashews
- 1/2 cup extra virgin olive oil
- 2 cloves garlic
- 3 fillets anchovies
- 1/3 cup grated Parmesan cheese
- 1/2 lemon
Tools for Preparing Agretti Pesto
- 1 Pan
- 1 Wooden Spoon
- 1 Mixer
Steps for Preparing Agretti Pesto
To prepare the delicious agretti pesto, start by cleaning the agretti. Remove the root and any damaged parts. Rinse under running water to remove impurities.
In a non-stick pan d. 24, sauté with a bit of extra virgin olive oil, two cloves of garlic (crush them with a knife) and 3 anchovy fillets. Remove the sautéed garlic, being careful not to burn it, and use a wooden spoon to mince the anchovies.
Then add the agretti and cook for 15 to 20 minutes on low heat with a lid, stirring occasionally and adjusting the salt.
Once cooking is complete, let it cool. Then place them in a glass of a mixer and add the cashews and blend everything. Add the Parmesan and lemon juice. The lemon juice not only prevents the oxidation of the agretti but also balances the saltiness of the anchovies and Parmesan. Add it gradually, tasting often to find the perfect balance. If the pesto is too thick, add the oil until reaching the desired consistency.
The agretti pesto is then ready to be served.
Storage and Tips
If you’re not using it immediately, transfer it to an airtight jar, covering it with a thin layer of oil to preserve its color and freshness. In the refrigerator, it keeps for 1-2 days. For future use, it can be frozen in small containers for about 1 month (though the consistency might slightly change upon thawing).
If you prefer a less intense flavor, skip the anchovies.
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FAQ (Frequently Asked Questions)
Can I replace the cashews with other nuts?
Yes, you can experiment with using pine nuts, walnuts, or almonds to achieve different taste and texture variations. Each type of nut will add a particular nuance to the pesto.
What dishes can I pair this pesto with?
Pasta (great with gnocchi, fusilli, or other short pasta)
Crostini or bruschetta
Salads
Fish or white meat
