Ingredients:
- 1 cup basil (tea)
- 1/3 cup grated parmesan cheese
- 1 clove of crushed garlic
- 1/4 cup shelled and chopped pistachios
- 1/4 cup (tea) olive oil
- A bit of salt
- A pinch of white pepper
Method of preparation:
Place the basil leaves, cheese, garlic, pistachios and black pepper in a food processor. Beat until a homogeneous mixture is formed. Mix with the oil and salt and it's ready.
Performance: 1 serving
To serve:
You can throw pesto sauce with pistachios over pasta, like spaghetti or fusilli. Or if you prefer, accompany a green leaf salad with stems.
For the salad:
MMix green leaves, of your choice, well washed* and cut, (plain and iceberg lettuce, kale, arugula, endive, watercress). Cut the kale, arugula and watercress stalks into thin slices and add to the leaves. Mix everything and pour over the pistachio pesto sauce.
*Remember to clean the vegetables very well before consuming them. Bleach (specific for food), 1 tablespoon for each liter of water or sodium hypochlorite, following the manufacturer's information.