Pistacchio” – “Pistu cu Pistacchiu”)
In the province of Catania, the pistachio nuts are cultivated in abundance and one of the largest producers are in
the town of Bronte, called the pistachio capital of Europe.
The pistachio has sophisticated, sharp and distinctive flavor used to enhance the taste of cakes and
A long time ago the ingenuity of the people of Bronte created a sauce using the pistachio nuts which were very
plentiful in their area. They obtained a pesto sauce that is different and left nothing to envy from its distant
cousin, the pesto Genovese.
The pesto sauce made in the province of Catania is simply made with pistachio, of course, almonds instead of pine
nuts; no garlic, and the local pecorino cheese is used in place of the Parmigiano. Adding parley in the pistachio
pesto, gives this sauce an indisputable authenticity.
oz. unsalted pistachio nuts, shelled and peeled
oz. unsalted almonds, shelled, roasted and peeled
cup of basil
cup of parsley
cup of olive oil
cup of grated pecorino cheese
salt and pepper
Using a mortar and pestle- in Italian pestello means “that crushes”, hence the name
“pesto”- crush the pistachios and the almonds until they are fine. Chop the basil and the parsley, add to the
nuts and continue crushing. Add the oil and blend it in. Lastly add the cheese and combine everything
Add salt and pepper to taste and store it in a container or jar, and place in the
refrigerator or freezer until ready to use.
If using a food processor combine all the ingredients except the cheese, which is mixed last after all ingredients
Store it in a container or a jar, and place in the refrigerator or freezer until ready to use.
As an appetizer, spread pesto on sliced and toasted Italian bread to make a formidable bruschetta, or use as a
sauce on angel hair pasta and serve in small portions for an original antipasto.
Use this sauce to make spaghetti or linguine al pesto.