Pesto di pomodori e pistacchi
giacomo_ponte
Preparation time
20 minutiDifficulty
FacileCooking time
30 minutiServings
4Un’esplosione di freschezza e croccantezza, con pomodori maturi e pistacchi tostati che si fondono in un pesto cremoso dal carattere unico e avvolgente!
Ingredients
- Cluster tomato250 g
- Pistachios100 g
- Extra virgin olive oil60 ml
- Garlic1 clove
- Fine saltto taste
- Basilto taste
- Parsleyto taste
Procedure
0. Make a small cross-shaped cut at the base of the tomatoes and sprinkle them with a pinch of salt; roast them whole on the grill for about 10 minutes (or in the oven for about 30 minutes).
1. Peel the tomatoes and mash them with a fork. Place the peeled and cored garlic clove, salt, basil, parsley, a teaspoon of oregano, two tablespoons of extra virgin olive oil, a pinch of chili pepper, and the pistachio in a mortar and pestle, then pound until you obtain a thick paste.
2. Add the crushed tomatoes and the remaining oil, and mix well. Serve on bruschetta, or use it as a topping for spaghetti or grilled fish. Note: You can also use a blender, adding the tomatoes at the end, making sure to adjust the consistency.
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Creation date Dec 05, 2023
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.