PASTA SAUCE:Sicilian Pesto with Pistachio (“Pesto al Pistacchio� – “Pistu cu Pistacchiu�) - Carbs 33g, Fiber 19g

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Sicilian Pesto with Pistachio (“Pesto al Pistacchio†– “Pistu cu

Pistacchiuâ€) - Carbs 33g, Fiber 19g

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Condiment Low Carb

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

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4 ounces unsalted pistachio nuts -- shelled and peeled

4 ounces unsalted almonds -- shelled, roasted and peeled

1/2 cup basil

1/2 cup parsley

1/2 cup olive oil

1/2 cup grated pecorino cheese

salt and pepper to taste

 

 

Using a mortar and pestle- in Italian pestello means “that crushesâ€, hence

the name “pestoâ€- crush the pistachio and the almonds until they are fine.

Chop the basil, the parsley, add to the nuts and continue crushing. Add the oil

and blend it in. Lastly add the cheese and combine everything well.

 

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 are blended.

 

Store it in a container or a jar, and place in the refrigerator or freezer until

ready to use.

 

Serves 2 as main dish pasta sauce, or 4 - 6 as condiment

 

Serving Suggestions: 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.

 

" 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 cookies.

 

A long time ago the ingenuity of the people of Bronte created a sauce using the

pistachio nuts which were so plentiful in their area. They obtained a pesto

sauce 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. "

 

Source:

" Sicilian Cooking Plus Recipe "

S(Formatted by Chupa Babi):

" 07.01.08 "

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Per Serving (excluding unknown items): 1116 Calories; 104g Fat (79.6% calories

from fat); 26g Protein; 33g Carbohydrate; 19g Dietary Fiber; 16mg Cholesterol;

395mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 19 Fat.

 

 

Nutr. Assoc. : 901139 2037 0 0 0 1034 0 0