Homemade pistachio pesto, the easy and tasty sauce

Observations:

How much pesto do you get with this recipe?
You will get around 10 oz (300 gr) of pesto with this recipe.

How to get a less pasty pesto?
You can simply add olive oil.
We kept it with this consistency because we wanted to cook it with pasta.

How to cook pasta with pistachio pesto?
We cooked the pasta in a large volume of salted water a minute less than the time indicated on the package. We kept the cooking water. Then we added about 2 tablespoons per person of pesto and added a little cooking water to dilute the sauce and finished cooking the pasta in the sauce.

What kind of pistachios to use?
We used roasted salt and pepper pistachios and therefore did not add salt and pepper to the preparation. Season little by little to obtain a taste that you will like. You can use pistachios from Bronte, typical of Sicily, where this famous pesto comes from.

What can I substitute for the parmesan?
You can replace the parmesan with Grana Padano or even Pecorino, which will give a slightly stronger taste.

How long can I keep this homemade pistachio?
You can keep this pesto for a week in the refrigerator in an airtight container. You can reuse an old pot of (clean) pesto sauce, for example.

Can you freeze this homemade pistachio pesto?
You can keep this pesto in the freezer, do not hesitate to make portions in order to catch only the necessary quantity each time.

How to keep this pesto longer?
Cover the top of your pesto with olive oil to keep it longer and prevent oxidation.

How to eat pistachio pesto?
At Petitchef we love this pesto as it is with pasta, but also diluted with olive oil in bruschetta and on pizzas. The pesto goes perfectly with pistachio mortadella and burrata. Find your perfect combination and give us your best ideas in the comments :-)