Pistachio and almond pesto – Secrets of Sicily

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€9,90
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A crunchy and tasty pesto This typical Sicilian recipe is obtained with two of the most distinctive ingredients of ...
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How almond and pistachio pesto is produced

The properties of Sicilian almonds and pistachios

The origin and quality of ingredients and processing

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Frequently asked questions about pistachio and almond pesto

What does pistachio and almond pesto go with?

Pistachio and almond pesto is a real pesto and as such it can be used on crostini, spread on pizza or used to season pasta, in particular homemade trofie and busiate. But also to accompany meat-based second courses, such as pork loin and roast. To season pasta, we recommend diluting and sautéing the pesto with a little pasta cooking water to melt the cheese and make the sauce more homogeneous.

How do you use pistachio and almond pesto?

This pesto is ideal for preparing an aromatic pasta dish. We recommend penne or trofie, if possible homemade and rustic, for an optimal result. This pesto is ready to taste as it is and you just need to dilute it in very little pasta cooking water to obtain a creamy and intense sauce.

What is the difference between pistachio and almond pesto and Trapani-style pesto?

Our pistachio and almond pesto is very similar to the traditional Trapani pesto. These types of pesto are in fact widely used in Sicily but each area has its own tasty variations. Our pesto has pistachio, almonds, extra virgin olive oil, “Cosacavaddu” cheese, sugar, salt, black pepper and nutmeg as ingredients. While the classic Trapani-style Pesto is prepared with basil, almonds, red garlic, black pepper, copper tomatoes and pecorino cheese. In some variations, pistachios are also included together with almonds (or just pistachios to replace the almonds).

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