Pistachio and Lemon Pesto

Pistachio and Lemon Pesto

1 1/4 cup – 125g pistachio
1/2 cup – 50g parmesan cheese
1 1/3 cup – 135g short pasta
juice of 1 lemon
1 tbsp – 4g fresh basil
3 tbsp – 45g evoo
1 lemon
1 garlic clove
black pepper

Pour the pistachios into the hot water to facilitate peel removal.
In a blender put the peeled pistachios, garlic, lemon juice, basil, parmesan cheese, pepper and basil. Operate the blender and pour the olive oil flush. Add water if the mixture is too thick.
Prepare a decoration by cutting slices of lemon into pieces, cook the pasta al dente, add it to the pistachio pesto with a few ladles of water from the pasta, and serve with the lemon slices, a few basil leaves and a drizzle of oil.

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