Receta de Pesto de Albahaca y Pistacho
Este pesto de albahaca y pistacho con queso Pecorino Romano es cremoso, aromático y con un toque seco, por lo que es el complemento perfecto para cualquier plato. Una vez que pruebes esta receta, es posible que no vuelvas al pesto tradicional. Úntalo en tu próxima bruschetta, mézclalo con ñoquis o úsalo para bañar un pollo asado; no importa cómo lo sirvas, ¡te encantará!
Ingredientes
- Extra virgin olive oil (EVOO. As much as required)
- 1 garlic clove (peeled)
- 50 grams Pistachio nuts (1.7oz )
- Large bunch Fresh basil
- 3 tbsp pecorino romano (grated finely)
- Salt (As much as required)
Preparación
- 1
Set up your blender and add a generous amount of EVOO to it.
- 2
Add a clove of garlic and blend together.
- 3
Add pistachios and blend thoroughly until you start to get a creamy consistency.
- 4
Wash the basil and pat it dry using kitchen paper or a tea towel. Add two handfuls of basil to the blender and chop it into the mix by using the pulse option (or turning it on and off in quick spurts.
- 5
Once the first round of basil is mostly mixed in, add 3 tablespoons of pecorino romano and a few pinches of salt, then the rest of the basil.
- 6
Continue to pulse until most of the basil is mixed. If any is left, add some more EVOO, push down the basil leaves using a spatula and blend again until it is thick and creamy.
- 7
Pour the pesto out of the blender into a bowl, and you have a beautiful bowl of green happiness.
- 8
Grab a fresh loaf of bread or a hot plate of pasta and go heavy on the pesto!
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