A spoonful of pesto can be super refreshing, whether it’s on a sandwich or tossed in your pasta. While you can’t go wrong with traditional pesto, which originates in Genoa, it’s really easy to switch up—and Chef Massimo Bruno has the perfect recipe to do just that.
This variation of a classic pesto sauce hails from the southern region of Sicily, which is world-renowned for its incredible pistachios. It’s delicious, easy, and perfect for summer.
Pistachio Pesto with Fusilli
WHAT YOU NEED:
For the pesto
- 1/3 cup shelled salted Pistachio
- 1 garlic clove, peeled
- 1 bunch of fresh basil (around 40 leaves)
- 2 small pinches red pepper flakes
- 1 ripe Roma tomato peeled and seeded
- ½ cup extra virgin olive oil
For the pasta
- 1 lb Fusilli
- 2 tbsp coarse sea salt
WHAT YOU DO:
- Bring a large pot filled with water to a boil.
- Meanwhile, pour the pistachios and garlic into a food processor and grind finely, using the pulse setting so you don't overheat the blade.
- Then add a little olive oil until you create a "paste" consistency.
- Add the basil, tomatoes, hot pepper and the rest of the olive oil and keep pulsing until it’s well mixed. But don't over do it - we want it coarse, not overly creamy.
- Pour the pesto into a large mixing bowl.
- When boiling add the 2 tablespoons of coarse sea salt and pour in the pasta and cook until al dente.
- When the pasta is cooked, add a little of the pasta cooking water into the pesto sauce to make it less dense and easier to mix with the pasta. Transfer the pasta into the mixing bowl with the pesto and mix very well. You should end up with a nice "creamy" pesto texture.