Agata's Sicilian Pistachio Pesto

July 25 2013

8 oz. pistachio nuts, shelled and peeled naturally (4 of 8 oz. to be lightly roasted)
1 cup of basil
½ cup of parsley
½ cup of extra virgin olive oil (feel free to add more if needed)
½ cup of grated parmigiano reggiano cheese
salt and pepper to taste


We recommend you use a food processor or blender. Blend all the ingredients except for the cheese, then add salt and pepper to taste. When you've reached the consistency of a paste, add the parmigiano reggiano and mix everything together.
Pesto can be stored in a refrigerator for a few days or frozen in portions.

Store your Sicilian pesto in the refrigerator or freezer until ready to use.

A good condiment for a pound of pasta.

Agata's Sicilian Pistachio Pesto