Pistachio pesto with a high nut content, for pasta, risotto and crostini.
The pistachios are ground with sunflower oil, salt and pepper. The recipe contains 60 to 65 % pistachio depending on the size. Made in Sicily.
The texture is dense and the pistachio flavour pronounced. For pasta, loosen it with a little cooking water, off the heat, without letting it boil. It can also be spread on crostini with mortadella or burrata.
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Pistachio pesto with a high nut content, for pasta, risotto and crostini.
