spaghetti with pistacchio pesto
homemade pistacchio pesto is nothing like the store bought kind. .
start by toasting the pistachios.
in the oven at 150°C. for some minutes. the nutty aroma should be more pronounced without any burnt smells, which would indicate that they've been in too long.
then in the blender.
now it becomes a little tricky. it's a little difficult to get everything to blend without adding too much olive oil. and the process will change from bender to blender. (this is a kenwood) anyways first add some oil and begin to blend. you are trying to create the spiralling mixing motion. you will probably have to help along the process. add cheese. the right balance is important. too little and it will seem to lack depth. too much and it will cover the taste of the pistachios. you can use almost any olive oil as the flavours are quite strong.(unlike basil pesto where it really benefits from using the more delicate ligurian olive oil) project food lab is in tuscany so we are using tuscan olive oil which will give it a little extra kick. traditionalists should choose a sicilian olive oil. (more fruit less pepperiness). that the oil is extra virgin goes without saying... season with salt and pepper. not too much because you will need to add some of the cooking water later.
fresh from the blender and a little warm it should look like this:
place some in a large bowl and mix with some of the cooking water when the pasta is almost ready. if the pesto has been stored in the fridge this is absolutely necessary as it will harden considerably.
mix and serve.