I first tasted pistachio pesto in Sicily, and quickly became a fan of its bright green patina. The creamy cashew tempers the pepper bite of arugula pesto.
Pistachio Pesto
1/4 cup olive oil
3 cloves garlic
3/4 cup shelled pistachios
1 1/2 cups fresh mint leaves
Arugula Pesto
1/4 cup olive oil
3 cloves garlic
1/2 cup cashews
1 1/2 cups baby arugula
Cooked pasta
With a food presser or mortar and pestle, crush garlic into olive oil. Work in nuts until a rough paste forms. Work in leaves until desired consistency is reached. Toss with fresh pasta.
Serves 4-6
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