This Pesto Recipe is very easy to make and can be used for many culinary combinations in the Kitchen. Classical Pesto (Pesto Genovese – North Italy) is made with Pine nuts (as well toasted in order to get the full nutty flavour into the Pesto). In addition lard (pork fat) will be added. In modern times the lard has been eliminated, although the lard carried and enhanced the flavours of the Pesto. By using Pistachio nuts (which contains more fat than the Pine nuts) we will get closer to the rich and intense flavour Pesto should have.
You can store / keep Pesto for a while in the refrigerator as long it is covered with Olive Oil.
-Toss your favourite Pasta with this delicious and rich Pesto, add some more Olive Oil, Parmesan cheese and garlic (to your liking)
–Drizzle the Pesto on top of your Tomato – Mozzarella Cheese Salad
-Serve as a dipping sauce (Crackers, Chips, etc…)
-Serve as a sauce / condiment with grilled / sautéed fish fillets, red meat steaks and fillets or/and with Pumpkin Risotto, etc…
Try it out, have a go, it tastes delicious!
Just click on the links below to follow:
My Picture Recipe with step-by-step instructions:
Or my Recipe Card with amount and list of ingredients:
Chef & Guide Dog User Martin