A perfect match with pasta or bread. Both pestos are irresistibly delicious.
Preparation time: 30-40 minutes
Ingredients for Pistachio Pesto:
- 200 g roasted, salted pistachios (approx. 100 g shelled)
- 2 cloves garlic
- 2 sprigs basil
- 2 tbsp nutritional yeast
- finely grated zest of 1/4 organic lemon
- 50 ml olive oil
- 50 ml water
- 2 tsp Alpine Pesto
- 3/4 tsp salt
- pepper
Ingredients for Pesto Rosso:
- 130 g sun-dried tomatoes (in oil), drained
- 60 g organic pine nuts from nectaflor
- 2 cloves garlic
- 2 sprigs basil
- 2 tbsp nutritional yeast
- 3 tbsp olive oil
- 50 ml water
- 2 tsp organic Alpine Pesto
- 3/4 tsp salt
- pepper
Pasta of choice, here Trofie
For two jars of pesto
Preparation of Pistachio Pesto:
Shell roasted and salted pistachios, put them with the remaining ingredients into a jar or blender and blend until smooth.
Preparation of Pesto Rosso:
Put all ingredients into a jar or blender. Blend until creamy and pour into a clean jar.
Serve with cooked pasta of your choice.
Optional: Sprinkle some chopped pistachios over the pistachio pesto. Sprinkle some dried edible flower mix over both types of pesto. This gives the dish a nice touch of colour and that certain something extra.
To preserve: put the pesto into a clean jar and cover with a little oil (so that none of the pesto peeps out from under the oil). Keep in the fridge
Recipe by Lovleyfoody
