Like in Sicily
Dine like kings: quick recipe for an aromatic pistachio pesto with parmesan and lemon
Nutty, intense, aromatic – this pistachio pesto captivates the senses.
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Exclusive enjoyment at lightning speed: This recipe for an aromatic pistachio pesto is simple, quick to make and tastes like Sicily.
The pistachio has always been considered the food of emperors and kings. According to legend, the stone fruit, which comes from the Middle East, was idolized so much by the biblical Queen Sheba that she forbade the common people from consuming the seeds in order to have more of them for themselves. It was only in the 1st century that Emperor Vitellius is said to have introduced the nut to Rome and promoted it as a medicinal product. This made it accessible to a somewhat broader, if not less wealthy, section of the population. Nowadays, the lush green nuts can fortunately be found in almost every well-stocked supermarket. And even though they are one of the more expensive types of nuts, they are worth buying simply because of their unique aroma and nutritional content.
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Even though pistachios make a big appearance in sweet dishes – candied as baklava or processed in creamy ice cream – their use in hearty dishes should not be underestimated. A classic pesto, for example, becomes a particularly intensely nutty dream with spicy roasted aromas thanks to the stone fruit. Strong and intense, the pistachio forms a perfect symbiosis with garlic, olive oil and fresh basil. It feels a little like you’re dining like a king. Preparation is child’s play and can be done by hand at lightning speed.
Recipe for a full-bodied pistachio pesto at lightning speed
Ingredients for four servings
- 2 cloves of garlic
- 1 bunch of basil
- 1 organic lemon
- 200 g pistachios, roasted
- 80 ml virgin olive oil
- 80g Parmesan
- salt and pepper
- 500g spaghetti
- To garnish: shaved Parmesan
preparation
- Cook the pasta in plenty of salted water according to the package instructions. Collect the pasta water.
- Peel garlic cloves. Wash the basil and shake dry. Wash the lemon in hot water and grate the peel. Halve the lemon and squeeze out the juice.
- Chop the pistachios as small as possible in a food processor. Only then add garlic, parmesan, lemon juice and basil and mix again.
- Stop, add some olive oil and mix again. Constantly add some olive oil and optionally some pasta water (approx. 50 ml) until you reach the desired consistency. Season with salt and pepper.
- Mix the spaghetti with the pesto (either in a bowl to enjoy the dish lukewarm) or in a pan and heat briefly.
- Garnish with fresh basil leaves, lemon zest and shaved Parmesan and serve.