Loved showing Cara how to make Sicilian Pistachio Pesto yesterday on ATL & CO! We stirred it up and then tasted it in lots of different ways. If you’d like to see the segment click HERE!
I love Sicily – and I often say that if you haven’t been to Sicily – you haven’t been to Italy! Come join me in Western Sicily May 16 – 23rd. A few seats still left! Check it out HERE!
Sicilian Pistachio Pesto
1 ½ Cup Roasted Shelled Pistachios, plus more for serving
1 Garlic Clove
1/2 Cup Extra Virgin Olive Oil
2 TB Chopped Mint
1/2 cup Finely Shredded Pecorino cheese, plus more for serving
¼ Cup Thinly Sliced Green Onions, green parts only
Sea Salt
In a food processor, chop the pistachios with the garlic. Add the olive oil and mint and pulse to combine. Transfer to a bowl, stir in the cheese and the green onions; season with salt.
What else can you use pesto with other than toasted bread? Here’s Eight Ways to Enjoy it:
1. Sauce for Pasta
2. Use it Instead of Mayo for a Rice, Grain, Pasta or Potato Salad
3. Add it to Ricotta to Make a Creamy Dip
4. Top Ripe Tomatoes with Pesto and a Drizzle of Olive Oil
5. Pizza Sauce
6. As a Marinade or Sauce for Chicken or Fish
7. Sandwich Spread instead of Mayo
8. Add it to Soup for Flavor
What to Enjoy with Sicilian Pistachio Pesto? A classic pairing is a Sicilian wine, like Catarratto. It’s a light easy-drinking white wine with juicy texture and crisp lemon flavors. An indigenous grape from southern Sicily, in the past it was used only in Marsala wine, but is now made by better winemakers into a single varietal delicious and refreshing wine perfect with strongly flavored foods like pistachio pesto.