T H E P I S T A C H I O :
M Y F A V O R I T E N U T
travel with me in Italy - specifically Sicily.
+ at some point i will start talking about the pistachio.
while we might all love pistachios - have you ever had a BRONTE PISTACHIO?!
you’ll watch me gasp as we find them in our arancini, crumbled on top of salad, made into a granita.
I'll light up and say things like, ‘SEEEE?! AREN’T THESE AMAZIIINNNNG?!’ ‘OOOOOH! MERCY, ME!’
in the morning you’ll come downstairs + find me smiling alone with a cone of pale green gelato at 8AM.
you will hate me for a moment, but at some point you’ll roll your eyes + relent, because you’ll get it.
here’s a recipe for a pesto that is very pistachio-y.
fuck off.
PISTACHIO PESTO
1 + 1/2 cups fresh basil
2-3 cloves of fresh garlic
1/2 cup toasted pistachios out of the shell
1/2 cup fresh chopped parsley
1/2 cup bright green extra virgin olive oil
2 tsp salt
1/2 cup of grated Pecorino or Parmigiano Reggiano cheese
1 tsp lemon juice
if you’re really trying to keep the color bright - boil a small pot of water.
plunge the basil in the boiling water for 2 seconds then plunge into an ice and water bath to make the color stick.
toast the pistachios in a non stick pan for like 5 minutes or so until they’re just starting to show some color and becoming fragrant.
place in a food processor - add your garlic and lemon juice.
pulse until somewhat mixed.
add the cheese, basil, + parsley + pulse again - scrape the bits down the sides and continue to pulse until satisfactorily homogenized.
drizzle in olive oil bit by bit while pulsing to emulsify the mixture.
season with salt and continue to pulse until well incorporated.
taste and tweak as necessary.
USE LIBERALLY + MAKE OFTEN!