Vacation time, sun and sea of Tuscany this year, i.e at home..... The hair starts to get lighter, the skin darker and I feel like to stay at the beach till evening . The dinners with friends multiply and so here's a nice recipe of pasta with pesto. In Italy usually we use pine nuts in this case I replaced them with the pistachios. I love these recipe, it’s a dainty and delicious dish, a perfect alternative you will make a great impression with the guests!
What do you need for 6 persons
60 g. fresh basil
100 g. pistachios
60 g. Pecorino Romano cheese
60 g. Parmesan cheese
1 small garlic clove (without the center )
150 g. extra virgin olive oil
salt
Wash and dry the basil with salad spinner, note that has to be dry. Place the basil and all together ingredients in a food processor, mince for about 20/30 seconds, then add the oil and emulsify for another 20 seconds.
Season with salt. The pesto will keep for several days in the fridge.
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