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Italian Pistachio Menu

Prep Time:

60 min

Cook Time:









This pistachio pesto recipe gives the classic Ligurian sauce a Sicilian twist, by replacing the pine nuts with colourful pistachios. Including lemon zest as well as basil adds a fresh, light flavour.


For the Spaghettoni with Pistacchio Pesto

  • ½ lb (220g) Bucatini/spaghetti/linguine pasta

  • 1 cup (100 g) unsalted pistachios

  • 1 cup (100 g) fresh basil leaves

  • 2 oz (60 ml) extra virgin olive oil

  • pinch of salt 

  • pinch of lemon zest

  • half clove of garlic (optional)

  • 2 tablespoons grated Parmigiano Reggiano (optional)

For the Tiramisù

  • 250 g mascarpone cheese

  • 3 eggs

  • ⅓ cup (75 grams) white or cane sugar

  • 1 tablespoon rum, marsala, or vanilla extract (optional)

  • 1 box Savoiardi Cookies (ladyfingers)

  • 1 tablespoon unsweetened cocoa powder

  • 10 oz (300 ml) espresso or brewed coffee, cooled


We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.


Preparing the Pistacchio Pesto

In a dry pan over medium-high heat, toast the pistachios for 4-5 minutes or until fragrant and starting to take on a darker color.

In a blender, food processor, or mortar & pestle, blend the pistachios with the olive oil, fresh basil leaves, salt, and lemon zest. Stir in the Parmigiano Reggiano cheese.


Bring a large pot of salted water to a boil. Cook the pasta according to the directions on the packaging. Reserve 1 cup of pasta water, then strain.

In a bowl mix the Spaghetti with the Pistacchio Pesto. Transfer to a serving dish or bowl, and top with any fresh herbs you may have at home. Tip: add Parmigiano Reggiano graded on top for an extra delicious flavor!

Preparing the Tiramisù

Carefully separate the eggs, placing the yolks in one mixing bowl and the whites in another. The whites

should be as clean as possible, with no trace of yolk.

Add the sugar (except for 1 tablespoon) to the egg yolks and beat with an electric whisk, starting at low speed. Gradually increase the speed to high and continue mixing for 2 minutes, or until the mixture is a very pale yellow (almost white) and very light and fluffy.

Add the mascarpone to the yolk and sugar mixture, one third at the time, very slowly. Be careful not to overwork this! You can mix it all together with the electric mixer at the lowest speed or with a spatula.

Add 1 tablespoon sugar and a pinch of salt to the egg whites, and beat with an electric whisk at high speed for 2-3 minutes. The whites should become bright white, glossy, and stiff; if you flip the bowl over (carefully!), the whites should stay in place.

Add the egg whites into the mix, one third at the time. If there is any liquid at the bottom of the bowl, do not include it. Gently mix everything by using your spatula to fold the bottom of the mixture over the top. Taste it -- isn’t it yum? :)


Add the rum, marsala, or vanilla to the cooled espresso, if desired.

Place a layer of cream at the bottom of your serving dish. Dip the ladyfingers into the espresso, one at a time (for 1 second only). Place them side by side above the layer of cream (sugared side of the cookie up).

Add another layer of cream above the layer of cookies and repeat the process.

You will want to make two layers of cookies and finish with a layer of cream on top. Place your tiramisu, covered with a lid, in the fridge until ready to serve.


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